This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Penne with Mushrooms
Sautéed mushrooms in a cream sauce with penne - a simple, delicious recipe.
69 K 4.3/5 (3 reviews)
40 min.
Easy
4.00 €
4 people
7 IngredientsLast modified on: May 10th 2023
For 4 people, you will need:
- 1
500 g mushrooms - 2
3 tablespoons olive oil - 3
1 tablespoon lemon juice (optional) - 4
250 ml liquid cream - 5
300 g Pasta - 6
Salt - 7
Pepper - Total weight: 1,095 grams
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Stage 2 - ⌛ 1 min.
Pour 3 tablespoons olive oil into a large frying pan on high heat.
When really hot, add the mushrooms, salt and pepper.
When really hot, add the mushrooms, salt and pepper.
Stage 3 - ⌛ 10 min.
Sauter the mushrooms until golden brown.
At the end of frying, you can add a little lemon juice to bring out the mushrooms' flavour, but this is not essential.
At the end of frying, you can add a little lemon juice to bring out the mushrooms' flavour, but this is not essential.
Stage 4 - ⌛ 1 min.
Pour 250 ml liquid cream into the frying pan.
Stage 5
Leave to reduce on low heat.
Stage 6 - ⌛ 8 min.
Meanwhile, cook the penne.
Stage 7 - ⌛ 2 min.
When the penne are cooked, drain well, then add to the mushrooms and mix well.
That's all there is to it.
That's all there is to it.
Remarks
You don't have to use penne, any other pasta you prefer will work just as well.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=93 % | 232 RDI=88 % | 120 RDI=164 % | 2,253 RDI=113 % | 9,433 RDI: 113 % |
| Per 100 g | 5 RDI=8 % | 21 RDI=8 % | 10 RDI=15 % | 205 RDI=10 % | 861 RDI: 10 % |
| Per person | 15 RDI=23 % | 58 RDI=22 % | 30 RDI=41 % | 563 RDI=28 % | 2,358 RDI: 28 % |
How much will it cost?
- For 4 people : 4.00 €
- Per person : 1.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Stuffed artichokes au gratin, Rabbit civet, Roast in the bag pork with fondant vegetables., Mushroom duxelles, Mixed salad with curry mayo, ... See them all 63
Pasta
Like these other recipes: Farfalle with green asparagus, Butterfly pasta with smoked trout, Erika's pasta with feta, salmon, cherry tomatoes and spinach, How to cook pasta properly, Ham pasta bake, ... See them all 18
Liquid cream
Like these other recipes: Turban of sole with langoustines, Late Winter Soup with Fresh Spinach, Normandy seafood stew, Apple Tiramisu, Clementine Tiramisu, ... See them all 175
Olive oil
Like these other recipes: Two-cheese vegetable gratin, Smoked tomato toast, Rice with spring greens, Endive and beer soup, Vegetable tian, ... See them all 562
Other recipes you may also like
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020353 K4.8 30 min.
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty. February 21th 2011325 K 63.5 15 min.
How to prepare cauliflower
This is how to start with a whole califlower and finish with only the best of the vegetable. February 5th 2022235 K4.1 35 min.
Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce. May 26th 2013169 K4.3 55 min.
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with cream. We just need water and... September 25th 2013193 K5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.