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Mushroom & Asparagus Penne

posted Mar 17, 2012, 5:47 AM by Ministry of Mushrooms

2 packs (300gr) Ministry of Mushrooms Fresh Volvariella (halved or sliced)
400gr penne pasta
2 tbsp olive oil
2 garlic cloves (crushed)
1 medium red onion, cut into thin wedges
about 250gr asparagus, chopped to bite-size
1 cup chicken stock or *vegetable broth
½ cup cream
1/3 cup chopped parsley
salt & ground black pepper, to taste
*Use half a pack of Ministry of Mushrooms Dried Oyster or Volvariella for your broth to bring out more flavor.

Cook the penne until al dente. Drain and set aside. Meanwhile, sauté the garlic and onion in oil, over medium heat, until soft.  Add the mushrooms, asparagus, parsley and the stock to the pan. Cook for 3 minutes then add cream and mix well. Add salt and pepper to taste. Pour the sauce on top of the penne and mix well. Make variations by adding parmesan, grilled chicken, chili flakes, truffle oil, or prosciutto.