Prep 10 mins
Cook 30 mins
Good to serve on weeknights and good enough for company. From Sunset Magazine
Make and share this Penne With Oyster Mushrooms, Prosciutto, and Mint recipe from Food.com.
- 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.
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!