FEATURED RECIPE

Penne Funghi Funghi

My friend, Chef Mark Donaway, serves this dish at his restaurant, Cucina Bella. It's truly heaven for those who love Italian food and mushrooms. Mark is letting me use this recipe from The Cucina Bella Cookbook, which he produced with Susan Shafer. I recommend that you cook this dish, visit Mark's Cucina Bella Web site (where you will have the opportunity to buy his book), and visit his restaurant next time you're in Chicago.

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2 tbls. Olive oil

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3 oz. Diced shiitake mushrooms

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1 oz. Diced porcini mushrooms

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3 oz. Diced portabella mushrooms

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2 tbls. Unsalted butter

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10 oz. Heavy whipping cream

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1 Tbsp. Kikoman’s Soy Sauce

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1 Tbsp. Mushroom Soy

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Salt and pepper to taste

In a large pan add olive oil and cook mushrooms for 2 minutes.  Add butter and melt.  Add cream, soy sauce, and salt and pepper to taste.  Reduce sauce, stirring occasionally. Serve with your favorite pasta, we suggest penne, and toss with Parmesan cheese before serving. Serves 4-6.

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