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Mushroom, Edamame and Salmon Penne

Mushrom41

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24
serves

INGREDIENTS

3 lb. 10 oz. dried penne
1/2 cup olive oil
4 lb. mushrooms, sliced
4 large onions, diced
4 lb. frozen shelled edamame (fresh soybeans)
16 sundried tomatoes, julienned
1 cup all-purpose flour (about 4 oz.)
4 tsp. salt
24 fluid oz. white wine
1 1/4 qt. vegetable broth
4 lb. skinless salmon fillets

INSTRUCTIONS

  1. 1
    Parboil pasta; drain and toss with a small amount of oil.
  2. 2
    For each serving to order: Heat 1/3 cup oil in a skillet over medium-high heat, depending on size of pan, add more if needed. Add 2 to 3 oz. mushrooms and 1/3 cup onions and cook, without stirring, until mushrooms become red-brown on one side. Turn ingredients and cook about until the other side is the same color. Add 5 1/2 oz. Edamame and stir. Add a few strips of tomato and sprinkle with 2 tsp. flour and a pinch of salt; stir for 3 to 4 minutes to slightly cook the flour. Pour in 1 oz. wine and 2 oz. broth, and then stir to integrate the flour into the liquid. Cook until sauce thickens.
  3. 3
    In a separate skillet, sear a 2 2/3 oz. portion of salmon in 1 tbsp. olive oil, until just cooked to medium-rare. Leave whole or thinly slice.
  4. 4
    Add 1 cup cooked pasta to the skillet and gently stir to combine. Cook until thoroughly warm and top with the salmon to serve.

notes

Recipe courtesy of the Mushroom Council and mushroominfo.com

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cuisines North & South American, Other North American
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