Creamy Porcini Mushroom Penne

Description:

This is a creamy variation of my Spaghetti with Porcini Mushrooms that incorporates Italian cheeses. As before, you can use any mushroom in this dish, but I prefer the porcini mushroom. If you use a dried mushroom, cook mushrooms in 2 cups of chicken broth for 20 minutes, then drain off and reserve the stock for later use.

Ingredients:

1 cup porcini mushrooms, sliced
2 shallots, diced
2 cloves garlic, minced
2 tablespoons chopped chives
1/2 cup Mascarpone cheese
1/2 cup white wine
1/4 cup chicken stock
1/2 cup Parmesan cheese
2 tablespoons olive oil
Salt and pepper
1 lb penne pasta

Instructions:

In pre-heated pan on medium to high heat, add olive oil and brown shallots and garlic (about 3-5 minutes). Then add mushrooms and cook an additional 3-5 minutes.

Deglaze with white wine and cook until wine is reduced (about 3 minutes). Then add chicken stock (or stock reserved from boiling dried mushrooms) and cook 5-10 minutes. Salt and pepper to taste.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well, and cook until al dente (tender but firm to the bite), about 10 minutes.

In a large bowl, mix sauce with Mascarpone cheese, then sir in the pasta.

Add Parmesan and garnish with chives.