Penne With Oyster Mushrooms, Prosciutto, and Mint |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Good to serve on weeknights and good enough for company. From Sunset Magazine Ingredients:
1 tablespoon kosher salt (plus) |
1 teaspoon kosher salt |
1/2 lb penne |
3 tablespoons olive oil |
1 lb oyster mushroom, sliced, tough stems removed |
2 garlic cloves, thinly sliced |
1/2 cup chicken broth |
1 cup grated fontina cheese, preferably italian |
1/2 cup chopped mint |
2 slices prosciutto, chopped |
fresh ground black pepper |
Directions:
1. Bring a large pot of water to boil.
2. Add 1 T. salt and penne.
3. Cook until barely tender to the bite.
4. Drain; set aside.
5. In the same pot, heat olive oil over high heat.
6. Add mushrooms and remaining teaspoons salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
7. Turn heat to medium-high and add garlic.
8. Cook, stirring, until fragrant, about 2 minutes.
9. Stir in chicken broth and penne and cook until broth is absorbed.
10. Stir in cheese until melted and coating the pasta.
11. Take off heat and stir in mint.
12. Serve immediately, topped with prosciutto and pepper.
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