Penne with Wild Mushrooms

Ingredients

• ¾ cup half-and-half
• 1 teaspoon butter
• 6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
• 2 teaspoons minced fresh sage
• ¾ cup half-and-half
• ¾ cup thinly sliced leek (about 1 large)
• 1 tablespoon olive oil
• + 11 more ingredients
• • ¾ cup thinly sliced leek (about 1 large)
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons minced fresh sage
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
  • 8 ounces uncooked penne (tube-shaped pasta)
  • 1 teaspoon butter
  • 1 teaspoon salt
  • 8 ounces uncooked penne (tube-shaped pasta)
  • 1 tablespoon olive oil

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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