Pennetini in White Sauce

Name: Pennetini in White Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 lb penne pasta, cooked (little unribbed penne); 6 ounces brandy; 6 ounces heavy cream; 6 ounces porcini mushrooms (or 1 ounce porcini ounces shitake mushrooms); 5 ounces shiitake mushrooms; 3 1/2 cups hot chicken stock; 4 tablespoons olive oil; 1/4 cup chopped fresh flat-leaf Italian parsley; 1/2 cup freshly grated parmesan cheese; 1/2 cup reserved porcini juice; cracked black pepper

Submitted by AZPARZYCH

"Found this on World Recipes. Posting for ZWT 7-Italy."

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photo by Dr. Jenny

Ready In:: 40mins
Ingredients:: 11
Serves:: 4-6

ingredients

1 lb penne pasta, cooked (little unribbed penne)
6 ounces brandy
6 ounces heavy cream
6 ounces porcini mushrooms (or 1 ounce porcini ounces shitake mushrooms)
5 ounces shiitake mushrooms
3 ¹⁄₂ cups hot chicken stock
4 tablespoons olive oil
¹⁄₄ cup chopped fresh flat-leaf Italian parsley
¹⁄₂ cup freshly grated parmesan cheese
¹⁄₂ cup reserved porcini juice
cracked black pepper

directions

Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned).
Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes.
Remove porcini, squeezing mushroom juice into soaking water.
Reserve juice and chop mushrooms.
After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated. Set aside.
Begin to saute mushrooms in remaining olive oil in another pan with parsley.
Add cracked black pepper.
Return pennetini to heat and add hot chicken stock.
Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce.
Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain.
As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.

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Reviews

We enjoyed this easy, elegant dish for dinner last night. We thought it needed a little something. Maybe some fresh garlic or onion? I used the dried porcini and the fresh shiitake. The mushroom blend was very nice. Made for Spring 2013 Photo Tag.

Dr. Jenny

RECIPE SUBMITTED BY

AZPARZYCH

Peoria, 41

I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)!  I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005.  I love cooking, hate cleaning and will do whatever I can to get out of it!  I love grilling and baking.  I do most of the grilling at my house, and bake for almost a week straight at Christmas time!  I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best!  Homemade breads are not my friend, so I am always working on bread baking. As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.  I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!  Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites. I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.  Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!

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