Recipe for Penne with Mixed Mushrooms & Asparagus

Pecan Pie

Great - We really like this one

This is a good way to use up a pile of mushrooms. We think of it as a spring dish.

Penne with Mixed Mushrooms & Asparagus

(Boston Globe - June 14, 1995)

1 lb penne
2 tbsp olive oil (or a lot less)
1 lb mushrooms of different types
e.g. field mushrooms, chanterelle, shitakes, crimini
1 tsp kosher salt (or to taste, or use some oil cured black olives - pitted)
1 bunch asparagus, trimmed and cut into 1/2 inch chunks
2 (or more) cloves of garlic
1 sprig fresh rosemary (dry is OK in a pinch)
1/2 tsp dried hot pepper flakes
4 sun dried tomatoes (or rather dozens of them)
ground black pepper
fresh grated Parmesan

-ĘCook the pasta in boiling water.

- In a saute pan with high sides, heat the olive oil. Add the mushrooms and cook over medium-low heat until the mushrooms start to give up some liquid. Add asparagus, garlic, rosemary, red pepper flakes, and sun dried tomatoes and cook over high heat for 1 minute, stirring.

- Add mushroom water or pasta water and bring to a boil and cook until the asparagus are cooked properly.

- Stir in the cooked pasta, adjust seasonings and liquid level, sprinkle with parmesan cheese and serve

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