Penne With Oyster Mushrooms, Prosciutto, and Mint

READY IN: 40mins
Recipe by cookiedog

Good to serve on weeknights and good enough for company. From Sunset Magazine

Top Review by lyricnme

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.

Ingredients Nutrition


  1. Bring a large pot of water to boil.
  2. Add 1 T. salt and penne.
  3. Cook until barely tender to the bite.
  4. Drain; set aside.
  5. In the same pot, heat olive oil over high heat.
  6. Add mushrooms and remaining teaspoons salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
  7. Turn heat to medium-high and add garlic.
  8. Cook, stirring, until fragrant, about 2 minutes.
  9. Stir in chicken broth and penne and cook until broth is absorbed.
  10. Stir in cheese until melted and coating the pasta.
  11. Take off heat and stir in mint.
  12. Serve immediately, topped with prosciutto and pepper.

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