Wild Mushroom Pennette With Brussel Sprouts

• 3/4lb.Penette pasta
• 1 lb. Brussel Sprouts
• 1 medium sized onion chopped
• 4 cloves garlic
• 1lb. mixed sliced wild mushrooms such as shitake,crimini, porcini, chanterelle...
• 1/4 cup low sodium chicken stock
• 2 tbsp. white wine
• 1/4 cup chopped Italian Parsley
• 1/4 cup freshly ground Parmesan cheese
• 1 tbsp. unsalted butter
• olive oil
• Kosher salt
• freshly ground black pepper

1. 1. Cook Pennette "al dente" according to package,set aside.
2. 2.Clean the Brussel Sprouts and cut in half. Steam for 5 minutes or until almost tender.
3. Rinse with cool water and set aside.
4. 3.Saute the onion and garlic in 2 tbsp. olive oil and 1 tbsp. butter until golden brown.
5. Add the sliced mushrooms, saute for 3 minutes then add the chicken stock, white wine, Italian parsley and Brussel sprouts. Cook on medium high heat until the sauce thickens.
6. (approx. 3 minutes). Season with salt and pepper to taste.
7. Remove from heat. Toss together with the Penette and Parmesan cheese. Add a touch of olive oil if desired.

pasta, brussel sprouts, onion, garlic, mixed sliced wild mushrooms, chicken stock, white wine, italian parsley, freshly ground parmesan cheese, unsalted butter, olive oil, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-pennette-with-brussel-sprouts-1200461 (may not work)