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Mushroom, Edamame and Salmon Penne



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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


  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.


Recipe courtesy of the Mushroom Council and

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preparation methods
cuisines North & South American, Other North American
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