Pennetini in White Sauce
- 1 lb penne pasta, cooked (little unribbed penne)
- 6 ounces brandy
- 6 ounces heavy cream
- 6 ounces porcini mushrooms, (or 1 ounce porcini ounces shitake mushrooms)
- 5 ounces shiitake mushrooms
- 3 12 cups hot chicken stock
- 4 tablespoons olive oil
- 14 cup flat-leaf Italian parsley, fresh, chopped
- 12 cup parmesan cheese, freshly grated
- 12 cup reserved porcini juice
- cracked black pepper
DirectionsSaute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.
if unevenly browned, but not burned).
Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes.
Remove porcini, squeezing mushroom juice into soaking water.
Reserve juice and chop mushrooms.
After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated.
Begin to saute mushrooms in remaining olive oil in another pan with parsley.
Add cracked black pepper.
Return pennetini to heat and add hot chicken stock.
Reduce while mushrooms cook.
When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce.
Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain.
As last step, add cream and then cheese to mushroom mixture.
Heat and stir to evenness.
Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.