Penne with White Wine and Mushrooms
This delicious dish is creamy without being too heavy. The earthy flavors are beautiful in this dish, and if you serve this with a full-bodied chardonnay, it makes a very elegant supper. The penne pasta is paired with mushrooms, and the sauce is made with onions and white wine, along with bouillon and cream. The finished dish is served with some fresh-grated parmesan on top for a lovely presentation.
Although this is a vegetarian dish as it stands, add some chopped ham to the recipe and swap the vegetable bouillon for a chicken equivalent, and you will end up with something equally tasty and offering some meat too. Leftover chicken would also work in this, instead of the ham. The best way to make this is to soak the mushrooms first, then get the pasta cooking. While the pasta cooks you can make the sauce, then everything will be ready at more or less the same time.
The earthy taste of the mushrooms goes really well with the cream and white wine sauce. The recipe does call for dried mushrooms but if you would rather use fresh ones then go ahead. This is an excellent way to make mushroom pasta, and you can serve this with some steamed green asparagus on the side perhaps, or with a side salad if you prefer. The whole family will enjoy this wonderful Italian pasta dish.
- 1¾ oz dried mushrooms
- 1 oz butter
- 13 oz dried penne pasta
- 2 tablespoons olive oil
- ½ cup dry white wine
- 1½ oz grated parmesan
- 3 tablespoons heavy cream
- ⅓ cup vegetable bouillon
- 1 finely diced onion
- Salt and black pepper, to taste
- Put the mushrooms in a bowl and pour over lukewarm water to cover.
- Let them soak for 20 minutes then squeeze out the liquid and slice them.
- Melt the oil and butter in a pan.
- Stir in the onion and cook until lightly browned, for about 10 minutes, over a low heat, stirring occasionally.
- Stir in the mushrooms and cook for 2 minutes, then pour in the wine.
- Cook until the wine has evaporated.
- Season with salt and black pepper, then let it simmer for 20 minutes.
- Add the bouillon little by little, when needed, to stop the mixture from sticking.
- Stir in the cream and warm it through.
- Taste it again and add more salt and/or pepper if needed.
- While you are making the sauce, cook the pasta following the instructions on the package.
- Toss the sauce and pasta together, then sprinkle parmesan on top and serve.
Keeping things simple is often the best way to go when making Italian food, so the flavors of the main ingredients are able to shine through clearly. In this dish the earthy taste of the mushrooms is complemented by the simple cream and white wine sauce. Add some parmesan on top and the dish is perfect. Although you are free to add ham or chicken to the dish if you like, this also makes a nice simple vegetarian dinner. Feel free to add a sprig of fresh basil if you do want to garnish the meal.
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