13 May 2009

Penne col Sugo di Funghi Coltivati

Mushrooms were on special at WSM today, and I immediately thought: that'd make a great pasta sauce. So I tapped Marcella's Italian Kitchen and was, of course, not disappointed. Slightly modified a mushroom penne recipe of hers (subbed out the anchovies and parsley, and a few other things) and it worked like a charm. Highly recommended.


  • 1 lb. fresh mushrooms
  • 1 tbs. butter
  • 1/3 cup extra virgin olive oil
  • 1 cup chopped onion
  • 2 tsp. chopped garlic
  • Salt
  • Ground black pepper
  • 1/3 cup rosé
  • 1/2 cup canned peeled plum tomato, drained and cut up
  • 2 bay leaves
  • 1 lb. penne


  1. Wash the shrooms under cold water and pat dry
  2. Cut shrooms lengthwise, thinly
  3. Heat butter, oil and onions in large sauté pan (with lid, for later) on medium high heat
  4. When onions become translucent, add garlic
  5. When garlic turns golden, add shrooms, salt and many grinds of pepper. Stir thoroughly and lower heat to medium.
  6. Cook until shrooms have exuded all liquid
  7. Add wine; stir 2-3 times
  8. When wine has cooked off, add tomatoes and bay leaves. Stir thoroughly, cover and cook for 10 minutes
  9. Cook penne; transfer to serving bowla dn toss with mushroom sauce and a thin stream of olive oil
  10. Enjoy!


Huge success. Highly recommended.

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