Creamy Skillet Penne With Mushrooms And Asparagus

• 1 tablespoon olive oil
• 10 ounces sliced white mushrooms
• salt
• ground black pepper
• 1 shallot, minced
• 1/2 ounce dried porcini mushrooms, rinsed and minced
• 1 teaspoon minced fresh thyme
• 6 garlic cloves, minced
• 1/2 cup dry white wine
• 3 1/2 cups water
• 1 cup heavy cream
• 8 ounces penne
• 1 lb asparagus, trimmed and cut into 1 inch lengths
• 1/2 cup grated parmesan cheese

1. Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
2. Add in white mushrooms and 1/2 teaspoon salt; cook until mushrooms are browned, about 8 minutes.
3. Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute.
4. Stir in garlic and cook until fragrant, about 30 seconds.
5. Stir in wine and simmer until almost dry, about 1 minute.
6. Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
7. Add in asparagus and cook until tender, about 3 minutes.
8. Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

olive oil, white mushrooms, salt, ground black pepper, shallot, porcini mushrooms, thyme, garlic, white wine, water, heavy cream, penne, parmesan cheese

Taken from www.food.com/recipe/creamy-skillet-penne-with-mushrooms-and-asparagus-388770 (may not work)