From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 2 Tablespoons olive oil

  • 6 ounces fresh mushrooms, sliced

  • 1/2 teaspoon basil

  • 1/2 teaspoon thyme

  • 1/2 teaspoon oregano

  • 1/4 teaspoon crushed red pepper

  • 1 large tomato, chopped

  • 6 Tablespoons chicken stock

  • 1 teaspoon chopped fresh garlic

  • 2 teaspoons chopped fresh parsley

  • Salt and pepper to taste

  • 8 ounces penne, cooked, drained

  • 6 ounces Gorgonzola cheese, crumbled


Heat the olive oil in a 10-inch saute pan over medium-high heat.  Add the mushrooms, basil, thyme, oregano and red pepper and mix well. Saute until the mushrooms are tender.  Stir in the tomato. Saute for 1 minute. Add the stock and garlic and mix well. Simmer for 1 minute.  Stir in the parsley; season with salt and pepper.

Combine the mushroom mixture with the hot pasta in a bowl, tossing to mix.  Spoon onto a serving platter.  Sprinkle with the Gorgonzola cheese.  Serve immediately.

When cooking pasta, use plenty of boiling water with a little vegetable oil and a generous pinch of salt. Cook until the pasta is tender but still firm to the bite, or al dente.  Drain quickly and add a small quantity of butter or vegetable oil before serving.


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