Pasta With Smoked Turkey And Wild Mushrooms

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Shallots - chopped (large)
4		Portobello mushrooms - (abt 8 oz) - stemmed, dark gills
		Removed, chopped
4 cups	584g / 20oz	Chopped stemmed shiitake mushrooms - (abt 5 oz)
1 cup	146g / 5.1oz	Red bell pepper - seeded, diced (large)
1 1/2 cups	355ml	Dry white wine
2 cups	474ml	Whipping cream
1 lb	454g / 16oz	Smoked turkey - diced
1 lb	454g / 16oz	Penne pasta
3/4 cup	109g / 3.8oz	Grated Romano cheese
1/2 cup	73g / 2.6oz	Chopped fresh chives
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat olive oil in heavy large pot over medium-high heat. Add chopped shallots and saute 1 minute. Add portobello and shiitake mushrooms and bell pepper and saute until vegetables are tender, about 5 minutes.

Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes.

Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and chives and toss to combine. Season with salt and pepper and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, December 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.