Last evening I had pasta, it was absolutely delicious! I like to cook with wine and this was just a perfect experiment that succeeded fully.
Penne With Creamy Mushroom
- 4 tablespoons butter (or margarine if you prefer to keep it pareve or will use use during a meat meal)
- 1 tablespoon olive oil
- 6 shallots, sliced
- 1 pound cremini mushrooms, sliced
- 1 teaspoon all-purpose flour
- 2/3 cup Velouté sauce (or MimiCreme if you prefer to keep it pareve)
- 2 tablespoons Port wine
- 4 ounces sun-dried tomatoes in oil, drained and chopped
- pinch of freshly grated nutmeg
- 12 ounces dried penne
- salt and pepper
- 2 tablespoons chopped flat-leaf parsley, for garnishing
- Melt the butter with the olive oil in a large, heavy bottom skillet. Add the shallots and cook over a low heat, stirring occasionally , for 4 to 5 minutes, or until softened. Add the mushrooms and cook over low heat for an additional 2 minutes. Season to taste with salt and pepper, sprinkle in the flour, and cook, stirring for 1 minute.
- Remove skillet from heat and gradually stir in the Velouté sauce (or MimiCreme) and Port wine. 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 bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8 to 10 minutes, or until tender but still firm to the bite. Drain the pasta well and add the mushroom sauce, cook for 3 minutes, then transfer to a warmed serving dish. Sprinkle with the chopped parsley and serve immediately.
Enjoy, gentle reader, enjoy; I did!