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Entree
Italian
2 servings
5 minutes
20 minutes
1 tablespoon butter
1 tablespoon olive oil
1 clove peeled garlic, minced
2 (1 ounce) packages Melissa's Dried Mushroom Medley, reconstituted, drained and roughly chopped
1 teaspoon Rosemary, finely chopped
1/2 teaspoon fennel seeds, toasted
Melissa's Spice Grinder, Rainbow Peppercorn, to taste
1/2 pound penne pasta
1/4 cup basil coarsely, chopped
2 tablespoons Parmesan cheese, freshly grated
In a large, deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden. Add the drained mushrooms, rosemary, fennel seeds and pepper. Cook, stirring occasionally until the mushrooms are tender, about 15 minutes.
Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite (al dente); drain well. Add the pasta to the mushrooms, adding the basil and cheese. Mound onto two plates and serve immediately, offering additional Parmesan if desired.
