Mushrooms With Black Garlic And Proscuitto On Whole Wheat Penne Recipe

Name: Mushrooms With Black Garlic And Proscuitto On Whole Wheat Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8-10 ounces whole wheat penne pasta; 1 ounce dried wild mushrooms; 8 ounces cremini mushrooms; 5 ounces shiitake mushrooms; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1/3 cup finely minced red onion; 5-6 cloves black garlic, diced; freshly ground black pepper to taste; 1/2 cup dry red wine; 1/2 cup whipping cream; 3 ounces proscuitto, sliced into bite-sized pieces; 1/4 cup Parmigiano Rggiano, freshly grated; 2 tablespoons Italian parsley, coarsely chopped

Servings: persons

8-10 ounces whole wheat penne pasta
1 ounce dried wild mushrooms
8 ounces cremini mushrooms
5 ounces shiitake mushrooms
1 tablespoon olive oil
2 tablespoons unsalted butter
1/3 cup finely minced red onion
5-6 cloves black garlic, diced
freshly ground black pepper to taste
1/2 cup dry red wine
1/2 cup whipping cream
3 ounces proscuitto, sliced into bite-sized pieces
1/4 cup Parmigiano Rggiano, freshly grated
2 tablespoons Italian parsley, coarsely chopped

1
Soak dried mushrooms in enough hot water to cover (about 1 cup) until softened, about 15-20 minutes. Strain the mushrooms and reserve the soaking liquid. Slice the mushrooms and remove any tough stems; set aside.
2
Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
3
While the pasta is cooking, heat the butter and oil in a large cast iron skillet over medium-high heat. Add the shiitakes, cremini and wild mushrooms, and saute until lightly browned, about 4-6 minutes. Transfer to a plate and cover.
4
Turn the heat down under the pan to medium-low, add the red onion and saute till starting to soften (usually a minute or two). Add the black garlic, thyme, and pepper and continue to saute for another minute.
5
Pour the red wine and reserved liquid from the dried mushrooms into the pan and reduce by about 50% or until thickened.
6
Return the mushrooms to the pan; cook 2 minutes, stirring to coat the mushrooms. Add the cream and heat until the mixture has thickened slightly.
7
Stir in the sliced proscuitto and a bit of the pasta water if the sauce is too thick.
8
Serve over the whole wheat penne with grated Parmigiano Reggiano cheese and garnish with chopped parsley.

1147

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8-10 ounces whole wheat penne pasta, 1 ounce dried wild mushrooms, 8 ounces cremini mushrooms, 5 ounces shiitake mushrooms, and more.

Yes, Mushrooms With Black Garlic And Proscuitto On Whole Wheat Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushrooms With Black Garlic And Proscuitto On Whole Wheat Penne

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