Penne With Wild Mushrooms

• 1 tablespoon olive oil
• 1 teaspoon butter
• 3/4 cup thinly sliced leek (about 1 large)
• 2 teaspoons minced fresh sage
• 6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
• 3/4 cup half-and-half
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces uncooked penne (tube-shaped pasta)

1. Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.
2. Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.
3. MyRecipes is working with
4. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5. .

olive oil, butter, fresh sage, wild, salt, freshly ground black pepper, penne

Taken from www.myrecipes.com/recipe/penne-with-wild-mushrooms (may not work)