Penne with Wild Mushrooms

Penne with Wild Mushrooms

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon olive oil

  • 1

    teaspoon butter

  • ¾

    cup thinly sliced leek (about 1 large)

  • 2

    teaspoons minced fresh sage

  • 6

    cups coarsely chopped wild or cultivated mushrooms (about 1 pound)

  • ¾

    cup half-and-half

  • 1

    teaspoon salt

  • ½

    teaspoon freshly ground black pepper

  • 8

    ounces uncooked penne (tube-shaped pasta)


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 until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm. Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.


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