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Article: Lighter Mushroom Penne Pasta.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- October 15, 2001
- Author:
CopyrightCOPYRIGHT 2001 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Q: I had an absolutely yummy penne pasta dish at the Black Diamond Brewing Company in Walnut Creek, Calif. It is made with penne pasta, exotic mushrooms, whipping cream, peas, broccoli and parmesan cheese. I would like to be able to make a less-rich version.
A: I called the restaurant to get a quick menu description of the dish and got cooking.
The original recipe uses fresh shiitake mushrooms and dried porcini mushrooms, but I thought fresh brown cremini mushrooms would suffice, given most of us would be hard-pressed to find (or afford) wild mushrooms. I added some onion to the mushrooms, which are browned in butter, to add some sweet, caramelized ...