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.