Penne With Mushrooms Mint Recipes

MUSHROOM PENNE BAKE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

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.

PENNE WITH MUSHROOMS & MINT

Steps:

• In a deep pan, heat the olive oil with the garlic, then throw in the pasta. When you boil the pasta, try to boil it 1-2 minutes less then recommended time as it will continue to ''cook'' in the next steps.
• Add the mushrooms and mint, season and mix well. When serving, top off with the crumbled feta cheese and toasted pinenuts.

PENNE WITH MUSHROOMS AND CARAMELIZED GARLIC TOPPED WITH PARSLEY

Steps:

• Saute the diced garlic in a pan with olive oil. When slightly brown add the mushrooms and continue to saute. Cook the pasta and drain well. Add the mushroom saute and top with chopped parsley. Serve.

PENNE WITH MUSHROOMS

Steps:

• Bring large pot of water to a boil, salt it, add the pasta and cook until al dente.
• Drain and return the pasta to the pot.
• While the pasta is cooking, in a large, deep skillet, heat the extra-virgin olive oil over medium-high heat.
• Add the celery and onion and cook until softened, about 5 minutes.
• Add the mushrooms, peppers, carrot, garlic and bay leaf, season with salt and pepper and cook until tender, about 5 minutes.
• Stir in the wine and boil for 3 minutes.
• Stir in the tomatoes and chicken broth or vegetable broth, lower the heat and simmer for 10 minutes.
• Stir in the 1 cup cheese and half of the sauce into the pasta.
• Serve in shallow bowls, topped with the remaining sauce and the basil.
• Pass extra cheese at the table.

PENNE WITH OYSTER MUSHROOMS, PROSCIUTTO, AND MINT

Steps:

• Bring a large pot of water to boil.
• Add 1 T. salt and penne.
• Cook until barely tender to the bite.
• Drain; set aside.
• In the same pot, heat olive oil over high heat.
• Add mushrooms and remaining teaspoons salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
• Turn heat to medium-high and add garlic.
• Cook, stirring, until fragrant, about 2 minutes.
• Stir in chicken broth and penne and cook until broth is absorbed.
• Stir in cheese until melted and coating the pasta.
• Take off heat and stir in mint.
• Serve immediately, topped with prosciutto and pepper.

PENNE WITH MUSHROOM PESTO

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• Make pesto:
• In a 10- to 12-inch non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
• In a food processor purée mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
• Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
• In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.

CREAMY MUSHROOM PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
• Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
• Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
• Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.