Penne With Chanterelle Mushrooms Red Wine Sauce Recipes

TAGLIATELLE WITH MUSHROOMS IN RED WINE

Steps:

• Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
• Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
• Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
• Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.

EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE

Steps:

• Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
• Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

PENNE WITH CHANTERELLE MUSHROOMS & RED WINE SAUCE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes stirring occasionally. Add the mushrooms, thyme, crushed red pepper flakes, salt and pepper. Cook for about 5 minutes or until the veggies begin to soften and become fragrant. Stir in the red wine and bring to a boil. Reduce heat and simmer until the mixture reduces by half. About 10 minutes. Season with salt and pepper. Taste test and adjust seasonings if need be. While mushrooms cook prepare your pasta. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. About 8 minutes. Strain pasta, reserving 1/2 cup of cooking liquid. Return cooked pasta to the pan and stir in the mushroom sauce. Add chopped parsley, parmesan cheese and additional salt and pepper to taste. If the pasta is dry add the additional cooking liquid. Divide pasta between plates and drizzle pasta with a little extra olive oil. Enjoy!

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.