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Penne with Creamy Mushrooms

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Serves: 4
150ml / 5 fl oz double cream
2 tbsp port
115g / 4 oz sun-dried tomatoes in oil, drained and chopped
pinch freshly grated nutmeg
350g / 12 oz dried penne
2 tbsp chopped fresh flat-leaf parsley
55g / 2 oz butter
1 tbsp olive oil
6 shallots, sliced
450g / 1 Ib chestnut mushrooms, sliced
salt and pepper
1 tsp plain flour

Melt the butter with the olive oil in a large, heavy-based frying pan. Add the shallots and cook over low heat. stirring occasionally, for 4-5 minutes, or until softened. Add the mushrooms and cook over low heat for a further 2 minutes. Season with salt and pepper, sprinkle in the flour and cook. stirring for 1 minute.

Remove the pan from the heat and gradually stir in the cream and port. Return to the heat. add the sun-dried tomatoes and grated nutmeg and cook over low heat. stirring occasionally for 8 minutes.

Meanwhile, bring a large heavy-based saucepan of lightly salted water to the boil. Add the pasta return to the boil and cook for 8-10 minutes or until tender but still firm to the bite. Drain the pasta well and add to the mushroom sauce. Cook for 3 minutes. then transfer to a warmed serving dish. Sprinkle with the chopped parsley and serve immediately.

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