Prep 10 mins
Cook 30 mins
Good to serve on weeknights and good enough for company. From Sunset Magazine
- 1 tablespoon kosher salt (plus)
- 1 teaspoon kosher salt
- 1⁄2 lb penne
- 3 tablespoons olive oil
- 1 lb oyster mushroom, sliced, tough stems removed
- 2 garlic cloves, thinly sliced
- 1⁄2 cup chicken broth
- 1 cup grated Fontina cheese, preferably Italian
- 1⁄2 cup chopped mint
- 2 slices prosciutto, chopped
- fresh ground black pepper
- Bring a large pot of water to boil.
- Add 1 T. salt and penne.
- Cook until barely tender to the bite.
- Drain; set aside.
- In the same pot, heat olive oil over high heat.
- Add mushrooms and remaining teaspoons salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
- Turn heat to medium-high and add garlic.
- Cook, stirring, until fragrant, about 2 minutes.
- Stir in chicken broth and penne and cook until broth is absorbed.
- Stir in cheese until melted and coating the pasta.
- Take off heat and stir in mint.
- Serve immediately, topped with prosciutto and pepper.
I recommend adding several fried oysters on top of this. I live in New Orleans and have been searching for a recipe similar to one that I get at a local restaurant. The dish is called Oysters Dante and it is at Pascal's Manale. It is original to the restaurant. I found this pasta recipe here and tried it. It's pretty close with the oysters on top.
This recipe definitely needs the saltiness to work. I tried to skip the ham, and it was ok, but not nearly as good as the version I made with the prosciutto.
This is delicious! I served as a side dish with some tilapia filets. I went out to my garden to get mint, which I grow in 5-gallon buckets, and discovered the only ones that came back this year, after the hard winter, were chocolate and lemon--no spearmint. I used the lemon-mint and it was fantastic, especially with the fish. The mint complimented the saltiness of the prosciutto. Thanks for posting this keeper!