From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Heat the olive oil in a 10-inch saute pan over medium-high heat. Add the mushrooms, basil, thyme, oregano and red pepper and mix well. Saute until the mushrooms are tender. Stir in the tomato. Saute for 1 minute. Add the stock and garlic and mix well. Simmer for 1 minute. Stir in the parsley; season with salt and pepper.
Combine the mushroom mixture with the hot pasta in a bowl, tossing to mix. Spoon onto a serving platter. Sprinkle with the Gorgonzola cheese. Serve immediately.
NOTE: When cooking pasta, use plenty of boiling water with a little vegetable oil and a generous pinch of salt. Cook until the pasta is tender but still firm to the bite, or al dente. Drain quickly and add a small quantity of butter or vegetable oil before serving.
SERVINGS: 2
- 2 Tablespoons olive oil
- 6 ounces fresh mushrooms, sliced
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon crushed red pepper
- 1 large tomato, chopped
- 6 Tablespoons chicken stock
- 1 teaspoon chopped fresh garlic
- 2 teaspoons chopped fresh parsley
- Salt and pepper to taste
- 8 ounces penne, cooked, drained
- 6 ounces Gorgonzola cheese, crumbled
TO PREPARE:
Heat the olive oil in a 10-inch saute pan over medium-high heat. Add the mushrooms, basil, thyme, oregano and red pepper and mix well. Saute until the mushrooms are tender. Stir in the tomato. Saute for 1 minute. Add the stock and garlic and mix well. Simmer for 1 minute. Stir in the parsley; season with salt and pepper.
Combine the mushroom mixture with the hot pasta in a bowl, tossing to mix. Spoon onto a serving platter. Sprinkle with the Gorgonzola cheese. Serve immediately.
NOTE: When cooking pasta, use plenty of boiling water with a little vegetable oil and a generous pinch of salt. Cook until the pasta is tender but still firm to the bite, or al dente. Drain quickly and add a small quantity of butter or vegetable oil before serving.
SERVINGS: 2
