Mushrooms With Black Garlic And Proscuitto On Whole Wheat Penne

  1. Soak dried mushrooms in enough hot water to cover (about 1 cup) until softened, about 15-20 minutes. Strain the mushrooms and reserve the soaking liquid. Slice the mushrooms and remove any tough stems; set aside.
  2. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
  3. While the pasta is cooking, heat the butter and oil in a large cast iron skillet over medium-high heat. Add the shiitakes, cremini and wild mushrooms, and saute until lightly browned, about 4-6 minutes. Transfer to a plate and cover.
  4. Turn the heat down under the pan to medium-low, add the red onion and saute till starting to soften (usually a minute or two). Add the black garlic, thyme, and pepper and continue to saute for another minute.
  5. Pour the red wine and reserved liquid from the dried mushrooms into the pan and reduce by about 50% or until thickened.
  6. Return the mushrooms to the pan; cook 2 minutes, stirring to coat the mushrooms. Add the cream and heat until the mixture has thickened slightly.
  7. Stir in the sliced proscuitto and a bit of the pasta water if the sauce is too thick.
  8. Serve over the whole wheat penne with grated Parmigiano Reggiano cheese and garnish with chopped parsley.

whole wheat penne pasta, mushrooms, mushrooms, shiitake mushrooms, olive oil, unsalted butter, red onion, black garlic, freshly ground black pepper, red wine, whipping cream, rggiano, italian parsley

Taken from food52.com/recipes/31890-mushrooms-with-black-garlic-and-proscuitto-on-whole-wheat-penne (may not work)

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