Mushrooms With Black Garlic And Proscuitto On Whole Wheat Penne

1. 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. 2

   Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.

3. 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. 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. 5

   Pour the red wine and reserved liquid from the dried mushrooms into the pan and reduce by about 50% or until thickened.

6. 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. 7

   Stir in the sliced proscuitto and a bit of the pasta water if the sauce is too thick.

8. 8

   Serve over the whole wheat penne with grated Parmigiano Reggiano cheese and garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.