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–+ servings

Penne with Wild Mushroom and Port

Print Recipe
Servings 4

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.