Penne with Wild Mushroom and Port
Ingredients
- 4 T Butter
- 2 T olive oil
- 6 shallots sliced
- 6 C sliced white mushrooms
- 1 t all-purpose flour
- scant ¾ C milk
- 2 T port
- 4 oz. sun-dried tomatoes chopped
- freshly grated nutmeg
- 1 lb. penne
- 1 T chopped fresh parsley
- salt and pepper
Instructions
- Heat the butter and half of the olive oil in a large saucepan. Add the shallots and cook over medium heat for 3 minutes. Add the mushrooms and cook over low heat for 2 minutes. Season to taste with salt and black pepper, then sprinkle over the flour and cook, stirring constantly, for 1 minute.
- Gradually stir in the milk and port, then add the sun-dried tomatoes and a pinch of grated nutmeg, and cook over low heat for 8 minutes.
- Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the spaghetti and remaining olive oil and cook for 12-14 minutes, or until tender but still firm to the bite.
- Drain the spaghetti and return to the pan. Pour over the mushroom sauce and cook for 3 minutes. Transfer the spaghetti and mushroom sauce to a large serving plate and sprinkle over the chopped parsley.