Penne Ai Funghi Selvaggi

4 TBS unsalted butter
2 TBS fine-chopped shallots
5 ounces portobello mushrooms, stems removed and caps cut into 3/8-inch-thick slices
5 ounces shiitake mushrooms, stems removed and caps cut into 3/8-inch-thick slices
1-1/2 cups burgundy wine, divided
1/3 cup chicken or vegetable broth
1 TBS plus 1 teaspoon all-purpose flour
1 cup plus 2 tablespoons fresh-grated parmesan cheese
Pinch salt and fresh-ground black pepper
4 ounces dried penne pasta, cooked according to package

In a large non-reactive skillet, melt butter over medium heat. Add shallots and saute about 2 minutes, or until soft and golden. Stir in mushrooms and saute 1 minute. Add 1-1/4 cups wine and broth; simmer 1 minute.

In a measuring cup, add flour to remaining 1/4 cup wine and stir until smooth. Slowly stir into mushroom mixture and continue stirring until slightly thickened and smooth. Stir in 1 cup cheese, salt and pepper; cook, stirring, until cheese melts.

When thoroughly heated, toss with cooked pasta. To serve, divide pasta among 2 warm serving bowls and toss each with a TBS cheese. Makes 2 servings.

Per serving: 726 calories, 52 percent calories from fat, 37 grams protein, 54 grams carbohydrates, 5 grams total fiber, 42 grams total fat, 106 milligrams cholesterol, 1,363 milligrams sodium.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.