If you love rich, earthy flavors, this penne with three types of mushrooms is sure to delight you. It is an aromatic dish with a wonderfully creamy texture, perfect for a quick yet special meal. The mushrooms are cooked until they develop a deep, rich flavor, while the sauce blends beautifully with the pasta, creating a truly delicious result. The addition of wine adds extra depth and a refined touch, while fresh parsley and Parmesan bring the dish together beautifully. Easy to prepare, it is perfect both for an everyday meal and for a relaxed dinner with friends.
Penne with three types of mushrooms
If you love rich, earthy flavors, this penne with three types of mushrooms is sure to delight you. It is an aromatic dish with a wonderfully creamy texture, perfect for a quick yet special meal.
Ingredients
- 250 grams penne or pennine pasta
- 3 Tbsp olive oil
- 1 small red onion finely chopped
- 1 garlic clove finely chopped
- 400 grams mixed mushrooms such as portobello, oyster, and white mushrooms, sliced
- 60 ml Commandaria or port wine
- 60 ml red wine
- 60 ml heavy cream
- 2 Tbsp finely chopped parsley
- 40 grams grated Parmesan cheese
- Salt and plenty of freshly ground black pepper
Instructions
- Cook the pasta in plenty of salted water for one minute less than the cooking time indicated on the package. Drain, reserving about 1 cup of the pasta cooking water.
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and garlic and sauté until softened and lightly browned. Add the mushrooms, stir, and cook until they begin to brown.
- Season with salt and plenty of black pepper. Pour in the Commandaria and red wine and bring to a boil, allowing the alcohol to evaporate.
- Add the heavy cream, cooked pasta, parsley, and Parmesan. Stir well and allow everything to simmer together until the sauce thickens. If the dish seems too dry, add a little of the reserved pasta water.
- Serve immediately, topped with extra grated Parmesan.
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