This penne is an easy recipe enhanced with the delicious, rich, and concentrated porcini mushroom flavor. This sea salt works well with soups, sauces, vegetables, meats, seafood, and finishing.
Wild Porcini Sea Salt Penne
Ingredients:
- 8 ounces brown mushrooms
- 2 tablespoons Redstone EVOO Extra Virgin Olive Oil
- 1 medium shallot, peeled and minced
- 3-4 small to medium fresh sage leaves, thinly sliced
- Redstone Wild Porchini Sea Salt
- Whole black pepper in a mill
- Sea Salt
- 6 ounces penne pasta
- 4 tablespoons freshly grated Parmigiano-Reggiano, plus a little more for serving
- 8-12 very small sage leaves, for garnish, optional
Ingredients:
- Wipe the mushrooms clean with a dry cloth or paper towel. Cut into quarters. Put at least 3 quarts of water on to boil over medium-high heat.
- Put the Olive Oil and shallot in a 10-12-inch heavy-bottomed frying pan over medium heat. Sauté until the shallot is pale gold, about 3 minutes.
- Add the mushrooms and quickly toss to coat them with the oil. Sauté, tossing almost constantly, until mushrooms are beginning to color.
- Add the sage and season to taste with Redstone Wild Porcini Sea Salt and pepper. Turn off the heat.
- When the pot of water is boiling, stir in 1 tablespoon of sea salt and the pasta. Boil it, stirring occasionally, until it’s al dente (firm to the bite but not pasty at the center). When the pasta is almost done, gently reheat the mushrooms over medium-low heat, and when the pasta is ready, quickly drain and put it in the pan with the mushrooms.
- Turn off the heat under the pan, toss well, add the cheese, and toss again.
- Garnish with whole small sage leaves, if using, and serve at once, passing more cheese separately. Serves 2
