About the Recipe
a mushroom lover�s dish that makes a quick and cozy meal at home or an elegant dish for company
8 oz whole-wheat penne pasta
2 Tbsp olive oil
8 oz white mushrooms, rinsed and
� C onion, thinly sliced
1 Tbsp garlic, minced or pressed
(about 2�3 cloves)
6 Tbsp dry red wine
1 C low-sodium chicken broth
� tsp salt
� tsp ground black pepper
1 tsp dried thyme
4 Tbsp shredded parmesan cheese
1 In a 4-quart saucepan, bring 3 quarts of water to a
boil over high heat.
2 Add pasta, and cook according to package directions
for the shortest recommended time, about 8 minutes.
3 While water heats and pasta cooks, warm olive oil in
a large nonstick pan over medium heat.
4 Chop the mushrooms into bite-sized pieces. Cook
the mushrooms in the oil for 5 minutes.
5 Meanwhile, slice onion and mince garlic. Add to
mushrooms. Cook for 3 minutes, stirring
6 Add wine. Cook and stir to loosen any flavorful
browned bits to mix into the sauce. Stir in chicken
broth, salt, pepper, and thyme.
7 Drain pasta. Stir into mushroom mixture. Continue
simmering mixture until all moisture is absorbed,
about 3 minutes.
8 Divide into four equal portions (each about 1� cups).