Penne with Oyster Mushrooms, Prosciutto, and Mint

Penne with Oyster Mushrooms, Prosciutto, and Mint
Photo by Leigh Beisch


  • Freshly ground black pepper
  • ½ pound penne
  • ½ cup chicken broth
  • ½ cup chopped mint
  • 2 slices prosciutto, chopped
  • 1 tablespoon plus 1 tsp. kosher salt
  • 1 cup grated fontina cheese, preferably Italian
  • + 3 more ingredients
    • 1 pound oyster mushrooms, sliced, tough stems removed
    • 2 cloves garlic, thinly sliced
    • 3 tablespoons olive oil

1. Bring a large pot of water to boil. Add 1 tbsp. salt and penne. Cook until barely tender to the bite. Drain; set aside. 2. In the same pot, heat olive oil over high heat. Add mushrooms and remaining tsp. salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to br...

View full recipe at My Recipes


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