Wild Mushroom Pesto Penne

Wild Mushroom Pesto Penne
Recipe type: entrees
  • 1 teaspoon butter
  • 1-1/2 to 2 ounces sliced assorted wild mushrooms*
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 2 to 3 tablespoons basil pesto
  • Dash of cream
  • 2 tablespoon butter
  • 8 ounces cooked penne pasta
  • Fresh basil, chopped
  • Parmesan cheese, grated
  • *CHEF'S NOTE: Use 3 to 5 mushroom varieties, but avoid delicate, soft mushrooms, such as enoki or chanterelles. Use combination of crimini portobello, morel, button and shiitake.
  1. Heat butter in saute pan and add mushrooms, sauteing until mushrooms release their juices.
  2. Add garlic, shallots and pesto and heat through.
  3. Add just enough cream to bind the ingredients, then add butter to finish the sauce.
  4. Toss with pasta and garnish with basil and Parmesan.