Penne with Wild Mushrooms

Photo by Randy Mayor
Ingredients
- 8 ounces uncooked penne (tube-shaped pasta)
- ½ teaspoon freshly ground black pepper
- ¾ cup thinly sliced leek (about 1 large)
- ¾ cup half-and-half
- 6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
- 8 ounces uncooked penne (tube-shaped pasta)
- 1 teaspoon salt
- + 11 more ingredients
-
- 1 teaspoon butter
- 6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
- ½ teaspoon freshly ground black pepper
- 2 teaspoons minced fresh sage
- ¾ cup thinly sliced leek (about 1 large)
- 1 tablespoon olive oil
- 2 teaspoons minced fresh sage
- ¾ cup half-and-half
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt
Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook...
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