so, a friend is coming over for dinner tonight, and i'm making one of my favorite light recipes. i'm obsessed with mushrooms, so it's right up my alley. leeks are delicious, and they have a wonderful mild flavor similar to onion...it's awesome. the best thing about this recipe is that people are always totally surprised that it's not uber-fattening...it is creamy and savory and YUM! (and good for you, too!)
another great thing is that it's pretty economical...leeks are pretty cheap (when they're in season - which is all year in michigan, except winter!), and supplementing button mushrooms for some of the wild mushrooms keeps the cost down, too. very few ingredients as well.
the recipe is to follow, and here's the link in case you'd like to check it out there:
Penne with Wild Mushrooms
Tender wild mushrooms such as oyster, hedgehog, or chanterelle are best for this dish, although cultivated oyster mushrooms are also suitable. Substitute fettuccine for penne, if you like. Garnish with fresh sage leaves. (*side note: since wild/fancy mushrooms are usually super expensive and you need a lot for this recipe, i usually buy a small container of the fancy 'shrooms (4 oz), and then use plain button mushrooms (12 oz) for the rest...still delish. )
6 servings (serving size: 1 cup)
* 1 tablespoon olive oil
* 1 teaspoon butter
* 3/4 cup thinly sliced leek (about 1 large)
* 2 teaspoons minced fresh sage
* 6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
* 3/4 cup half-and-half
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 8 ounces uncooked penne (tube-shaped pasta) (i use whole wheat to get the extra nutrition)
Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.
Calories: 227 (27% from fat)
Fat: 6.7g (sat 2.9g,mono 2.8g,poly 0.4g)
Fiber: 2.2g (probably more if you use whole wheat pasta.)
Sodium: 421mg (i think i tend to use a weeee bit more salt than is called for, but...oh well!)
hope everyone is having a wonderful day! wish you lived in mich so i could cook for ya!