Penne with Wild Mushroom Sauce
Submitted by snomancan
Penne with wild mushroom sauce built on shallots, chicken stock, and a two-cheese melt of fontina and Parmigiano-Reggiano, finished with fresh basil and thyme. A rustic Italian weeknight pasta with earthy, silky depth.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minWild mushrooms are the whole point here. Porcini, chanterelles, oysters, or a mix all work, each one brings something different to the pan, whether it’s a woodsy perfume, a peppery bite, or that meaty chew that makes mushroom pasta feel like more than a side dish.
The sauce comes together fast once the mushrooms hit the oil. They release their water, brown lightly, then shallots and butter go in to build a base. A splash of chicken stock deglazes the fond, and grated fontina melts in to turn the stock into a glossy, savory cream.
Parmigiano and a handful of fresh basil finish it. Tossing the penne with a spoonful of starchy pasta water helps the sauce cling instead of sliding off.
Chef Tips
- Don’t rinse wild mushrooms under running water, they soak up liquid like sponges. Brush them clean and only pat with a damp towel if needed.
- Cook the mushrooms hot and don’t crowd the pan, they need space to brown rather than steam.
- Reserve the pasta water before draining, it’s the link that binds the sauce to the noodles.
- Pull the penne a minute shy of al dente, it finishes cooking in the hot sauce.
Variations
- Swap fontina for gruyere for a nuttier, sharper melt.
- Add a splash of dry white wine after the shallots for extra brightness.
- Stir in a handful of baby spinach at the end for color and a bit of green.
Ingredients
Directions
Rinse the mushrooms and pat dry with paper toweling. Cut the mushrooms into thin slices or bite-size pieces.
Heat 1 tablespoon of the oil in skillet and add the mushrooms. Cook, stirring frequently, about 5 minutes.
Add half of the butter and the shallots, sitrring to blend.
Cook about 5 minutes longer and add the stock.
Bring to the boil and add the fontina cheese. Let cook over relatively high heat about 5 minutes.
Stir in the remaining butter and the Parmesan cheese.
Stir to blend well. Add ¼ cup of the basil and the thyme and stir.
Meanwhile, bring about 3 quarts of water to the boil.
Add the penne and cook until al dente.
Reserve about ¼ cup of the cooking liquid.
Drain the pasta immediately and return it to the pot.
Add the reserved pasta liquid and remaining 1 tablespoon of olive oil and stir to blend.
Transfer equal portions of the pasta onto each of 4 to 6 hot pasta plates.
Spoon equal portions of the mushroom sauce onto each serving and sprinkle each serving with the remaining basil.
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