Penne with Oyster Mushrooms, Prosciutto, and Mint

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


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

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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