Mushroom Penne Recipe
Portobello and button mushrooms with tomatoes in white wine sauce, drizzled with truffle oil and tossed with penne pasta. Served with either our house salad, Caesar salad or soup
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Ingredients
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Pasta
Mushroom Sauce
Salad or Soup (optional)
Method
Prepare the Pasta
Cook the Penne Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Make the Mushroom Sauce
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the sliced portobello and button mushrooms. Sauté for about 5-7 minutes until they are tender and browned.
Add Garlic and Tomatoes
Add the minced garlic and halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes until the tomatoes start to soften.
Deglaze with White Wine
Pour in the white wine, scraping any browned bits from the bottom of the skillet. Allow the mixture to simmer for about 5 minutes until the wine reduces slightly.
Season the Sauce
Season the mushroom sauce with salt and black pepper. Stir in the chopped fresh parsley and remove from heat.
Combine and Serve
Combine Pasta with Sauce
Add the drained penne pasta to the skillet with the mushroom sauce. Toss gently to combine, ensuring the pasta is well coated with the sauce.
Drizzle with Truffle Oil
Drizzle the truffle oil over the pasta and toss again to mix evenly.
Serve
Serve the mushroom penne hot, with a side of house salad, Caesar salad, or soup as desired.