Recipe: Penne with Mixed Mushrooms and Chestnuts

PENNE WITH MIXED MUSHROOMS AND CHESTNUTS

2 tablespoons extra virgin olive oil
3/4 cup chestnuts (fresh or dried and rehydrated)
2 cloves garlic, crushed
3 tablespoons butter 250 g mixed mushrooms (field, oyster, enoki, Swiss Brown) thickly sliced
1 tablespoon mixed, chopped fresh herbs (parsley, thyme, marjoram, chives, etc.)
250 g penne pasta
shaved Parmesan cheese
salt and pepper
extra cracked pepper

Chop chestnuts. Heat the oil in a large pan and saute chestnuts over moderate heat until golden brown.

Add garlic and cook for one minute.

Heat butter in saucepan and saute mushrooms until tender.

Add the chestnuts and any oil in the pan and mix in, together with the fresh herbs. Add a little salt and pepper.

Meanwhile cook the penne pasta in plenty of boiling water until al dente. Drain well, and tip into a serving dish.

Pour othe sauce over the pasta and top with shaved Parmesan and cracked pepper. Serve at once.

Servings: 4