January 23, 2014

Mushroom Penne

Calling all mushroom lovers -- this is the recipe for you.  However, beware. . . it does make a lot so work up an appetite!

Mushroom Penne

16 oz. penne pasta
2 Tablespoons olive oil
Mushroom Penne
8 oz. button mushrooms, sliced
8 oz. crimini mushrooms, sliced
6 oz. portabella mushrooms, sliced or coarsely chopped
3 small sweet red peppers, chopped
1 Tablespoon flour
2 cups water, divided
4 teaspoons beef bouillon granuales
6 teaspoons dried minced onions
1 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup Parmesan cheese, divided
2 Tablespoons parsley
1/4 cup heavy cream

Cook penne.  Drain.

Meanwhile, heat oil in large skillet or wok over medium heat.  Saute mushrooms and peppers about 10 minutes or until slightly tender.

In a small bowl, mix flour with 1/4 cup cold water.  Add rest of water, beef bouillon, dried minced onions, onion salt, pepper and garlic powder.  Add this mixture to mushrooms and cook on medium high heat until slightly thickened, about 8 minutes.  Stir in 1/4 cup Parmesan, parsley and cream.  Cook for another minute or until heated through.  Remove from heat.

Stir in pasta and remaining Parmesan.*  Serve.

Servings:  6

*Note:  if you are not eating this dish all at once, you may want to keep some of the sauce and pasta separate because over time the sauce will darken the pasta. 

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