Best Penne With Oyster Mushrooms Prosciutto And Mint Recipes

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.

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.