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Penne with Wild Mushrooms, Georgia Pecans & Country Ham

Pecans

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6
serves

INGREDIENTS

1 lb. uncooked penne pasta
6 tbsp. unsalted butter or extra-virgin olive oil
5 cups wild mushrooms (oyster, shitake, chanterelle), sliced 1/3" thick
1 tsp. minced garlic
Salt, to taste
Pepper, to taste
4 tbsp. very finely diced country ham
2 cups heavy cream
1 cup lightly toasted Georgia pecans
1/2 cup freshly grated Parmigiano cheese

INSTRUCTIONS

  1. 1
    Cook pasta. Meanwhile, heat butter or oil in large skillet over high heat; add mushrooms. Sauté until lightly browned and tender about 5 minutes. Add garlic and season to taste with salt and pepper. Stir in ham and toss well. Pour in heavy cream and simmer for 3 minutes.
  2. 2
    When pasta is cooked, drain well and add to mushroom mixture. Sprinkle in pecans and cheese, mixing well; simmer 1 - 2 minutes until creamy and well coated. Serve.

notes

Scott Peacock

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preparation methods
Meals/Courses
cuisines North & South American
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