CREAMY SKILLET PENNE WITH MUSHROOMS AND ASPARAGUS

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  White, raw

  ⅝ lb or 283g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Dried Porcini Mushroom

  Roland

  12 oz or 340g

• Thyme

  Fresh

  1 tsp or 0.8g

• Garlic

  Raw

  6 cloves, minced or 18g

• White wine

  Alcoholic beverage, table

  400g

• Water

  Plain, clean water

  3 ½ cup or 828g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Pasta

  Corn, dry

  8 oz or 227g

• Asparagus

  Raw

  1 lb or 453g

• Parmesan cheese

  Grated

  ½ cup or 50g

Directions

1. (source: http://www.geniuskitchen.com/recipe/creamy-skillet-penne-with-mushrooms-and-asparagus-388770) Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering. Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes. Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine and simmer until almost dry, about 1 minute. Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes. Add in asparagus and cook until tender, about 3 minutes. Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

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