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  • 1 box, penne pasta
  • 2 tablespoons, butter
  • 3 tablespoons, il Fustino Tuscan EVOO
  • 5 garlic cloves – minced
  • 2 teaspoons, dried thyme
  • 1/3 pound, white button mushrooms – sliced
  • 1/3 pound, portobello mushrooms – sliced
  • 1/3 pound, shiitake mushrooms – sliced
  • 1/2 cup, dry white wine
  • 1 tablespoon, tomato paste
  • 1 cup, heavy cream
  • 1/2 cup, parmesan cheese – grated
  • salt – to taste
  • freshly ground pepper – to taste
  • 1/2 cup, parsley – chopped fine
  • 1/2 cup, parmesan cheese – grated


Heat butter and olive oil over medium high heat. Add the garlic and thyme and saute for one minute.

Add mushrooms and saute for about five minutes. Add tomato paste. Add white wine, stir to blend and reduce completely.

Cook pasta, drain and set aside.

Once the mushrooms have cooled slightly, return dish to a medium-low heat. Stir in the cream and cheese and heat for one minute.

Add the pasta and toss to coat.

Continue heating until the cheese has melted.

Season with salt and pepper.

Garnish with parsley and additional parmesan cheese.

Posted by:il Fustino

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