Wisconsin
Penne with Fresh Mushrooms
1 Tbsp. olive oil
1 tsp. butter
¾ cup sliced leeks
¾ tsp. dried sage
6 cups coarsely chopped mixed fresh mushrooms (oyster, crimini, chanterelle, baby bellas)
¾ cup half and half
1 tsp. salt
½ tsp. black pepper
8 oz. uncooked penne
Shredded Parmesan cheese
Heat oil and butter in a large, heavy skillet over medium heat. Add leek to pan and cook 2 minutes until tender. Stir occasionally. Stir in sage and cook 30 seconds stirring occasionally. Add mushrooms and cook 8-10 minutes or until liquid evaporates, stirring occasionally. Add half & half, and cook until liquid is reduced to 6 Tbsp. (about 2 minutes). Stir in salt & pepper. Remove from heat and keep warm. Cook pasta according to package directions omitting salt & fat. Drain. Place in a large bowl. Add mushroom mixture to pasta. Toss gently to coat. Serve with a sprinkling of Parmesan cheese.