Penne With Oyster Mushrooms, Prosciutto, and Mint

Submitted by Stephanie Y.

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

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 2-4

ingredients

• 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

directions

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.

Reviews

[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.

 

[Mrs J B]

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.

 

[Outta Here]

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!