Penne with Wild Mushrooms

Penne with Wild Mushrooms
Photo by Randy Mayor

Ingredients

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

View full recipe at My Recipes

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