Name: Creamy Mushroom Penne
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: Penne pasta - 4 ounces; Butter - 3 tablespoons; Shallot, minced - 1 medium; Garlic cloves, minced - 3 small; Brown mushrooms, stems removed and thickly sliced - 1 (4 ounce) package; All-purpose flour - ½ tablespoon; Chicken stock - 1 cup; Dried rosemary, or to taste - ¼ teaspoon; Dried thyme, or to taste - ¼ teaspoon; Salt and freshly ground black pepper to taste - ¼ teaspoon; Heavy cream - ½ cup; Cream cheese, softened - ¼ cup; Grated Parmesan cheese, optional - 1 tablespoon; Worcestershire sauce, or more to taste - 1 teaspoon; Chopped fresh parsley - 1 teaspoon

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Mushroom Penne

1. Penne pasta - 4 ounces

2. Butter - 3 tablespoons

3. Shallot, minced - 1 medium

4. Garlic cloves, minced - 3 small

5. Brown mushrooms, stems removed and thickly sliced - 1 (4 ounce) package

6. All-purpose flour - ½ tablespoon

7. Chicken stock - 1 cup

8. Dried rosemary, or to taste - ¼ teaspoon

9. Dried thyme, or to taste - ¼ teaspoon

10. Salt and freshly ground black pepper to taste - ¼ teaspoon

11. Heavy cream - ½ cup

12. Cream cheese, softened - ¼ cup

13. Grated Parmesan cheese, optional - 1 tablespoon

14. Worcestershire sauce, or more to taste - 1 teaspoon

15. Chopped fresh parsley - 1 teaspoon

How to cook deliciously - Creamy Mushroom Penne

1. Stage

Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

2. Stage

At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.

3. Stage

Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.

4. Stage

Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.

5. Stage

Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.