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Penne with Mushrooms, Tomatoes and Gorgo




Source of Recipe


From: The Junior League of Buffalo "Great Lake Effects"


List of Ingredients





2 tablespoons olive oil 1 teaspoon chopped fresh garlic
6 ounces fresh mushrooms, sliced 2 teaspoons chopped fresh parsley
1/2 teaspoon basil Salt and pepper to taste
1/2 teaspoon thyme 8 ounces penne, cooked, drained
1/2 teaspoon oregano 6 ounces Gorgonzola cheese, crumbled
1/2 teaspoon crushed red pepper
1 large tomato, chopped
6 tablespoons chicken stock

Heat the olive oil in a 10-inch sauté pan over medium - high heat. Add the mushrooms, basil, thyme, oregano and red pepper and mix well.
Sauté until the mushrooms are tender. Stir in the tomato.
Sauté for 1 minute. Add the stock and garlic and mix well.
Simmer for 1 minute. Stir in the parsley; season with salt and pepper.
Combine the mushroom mixture with the hot pasta in a bowl, tossing to mix. Spoon onto a serving platter. Sprinkle with the Gorgonzola cheese. Serve immediately.
Makes 2 servings


Recipe



Heat the olive oil in a 10-inch sauté pan over medium - high heat. Add the mushrooms, basil, thyme, oregano and red pepper and mix well.
Sauté until the mushrooms are tender. Stir in the tomato.
Sauté for 1 minute. Add the stock and garlic and mix well.
Simmer for 1 minute. Stir in the parsley; season with salt and pepper.
Combine the mushroom mixture with the hot pasta in a bowl, tossing to mix. Spoon onto a serving platter. Sprinkle with the Gorgonzola cheese. Serve immediately.
Makes 2 servings