Randy Mayor; Jan Gautro
Yield
6 servings (serving size: 1 cup)

Tender wild mushrooms such as oyster, hedgehog, or chanterelle are best for this dish, although cultivated oyster mushrooms are also suitable. Substitute fettuccine for penne, if you like. Garnish with fresh sage leaves.

How to Make It

Step 1

Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.

Step 2

Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

bjane1's Review

BrigitteR
September 19, 2011
Friends took us chanterelle mushroom hunting this weekend. We tried this recipe and loved it. Doubled the fresh sage and actually used fat free half and half. Served with steamed broccoli from our garden.

hollylinton1's Review

MichaelR
March 29, 2011
I live in Sweden and we have chanterelles that grow in in our woods. So in the fall we have an over abundance of them. My husband loves to pick them like he did when he was a child. It was hard to find a recipe that was useful until now! I love this recipe! If you can buy chanterelles DO! They have such a great flavor and really make this dish amazing. I add regular champion mushrooms and portabellas to the mix as well.

MichaelR's Review

bjane1
December 14, 2010
I liked the simplicity of this dish. It was perfect for a midweek dinner. That said, It was a bit on the bland side. I liked the meaty texture from the mushrooms, but felt that the end product was a bit too watery. I'm going to try it again, only adding some cheese or perhaps flour to thicken the sauce.

brendaprowse's Review

brendaprowse
September 06, 2010
The first chanterelles of the season were available at our Saturday Farmer's market. Sage grows in my herb garden. Our local grocery carries organic half and half in glass re useable bottles. It has cream on top. I made the recipe exactly as printed and my husband and I enjoyed this fine dish with a Washington State Syrah. Adding fresh grated parmaggiano could only enhance it!

BrigitteR's Review

Chattys82
May 13, 2010
This is delicious! I love making this dish. My husband doesn't like it because it has mushrooms in it, but I love it. I have no idea where to find the types of mushrooms the recipe calls for so every time I have made it I have used regular white button mushrooms. I love the way this recipe comes together. It is very flavorful.

Chattys82's Review

hollylinton1
February 22, 2010
Almost like a marsala sauce, but without the wine! I made 2/3 of the recipe for my boyfriend and myself and it was SO filling for both of us. Delicious and very easy. Made with roasted asparagus with fresh thyme and kosher salt.