Penne Ai Funghi Selvaggi
Source of Recipe
Internet
List of Ingredients
4 TBS unsalted butter
2 TBS fine-chopped shallots
5 ounces portobello mushrooms, stems removed and caps cut into 3/8-inch-thick slices
5 ounces shiitake mushrooms, stems removed and caps cut into 3/8-inch-thick slices
1-1/2 cups burgundy wine, divided
1/3 cup chicken or vegetable broth
1 TBS plus 1 teaspoon all-purpose flour
1 cup plus 2 tablespoons fresh-grated parmesan cheese
Pinch salt and fresh-ground black pepper
4 ounces dried penne pasta, cooked according to package
In a large non-reactive skillet, melt butter over medium heat. Add shallots and saute about 2 minutes, or until soft and golden. Stir in mushrooms and saute 1 minute. Add 1-1/4 cups wine and broth; simmer 1 minute.
In a measuring cup, add flour to remaining 1/4 cup wine and stir until smooth. Slowly stir into mushroom mixture and continue stirring until slightly thickened and smooth. Stir in 1 cup cheese, salt and pepper; cook, stirring, until cheese melts.
When thoroughly heated, toss with cooked pasta. To serve, divide pasta among 2 warm serving bowls and toss each with a TBS cheese. Makes 2 servings.
Recipe
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