Recipe: Pasta Con Tre Funghi

Serves 8

• 1 lb De Cecco Penne Rigate
• 2 oz Extra Virgin Olive Oil (imported from Italy)
• 1/2 lb Portobella Mushrooms, Stemmed and Sliced
• 1/2 lb Shiitake Mushrooms, Stemmed and Sliced
• 1/2 lb White Medium Mushrooms, Stemmed and Sliced
• 1 ea Medium Red Onion, Julienne
• 1 tbl Porcini Mushroom Powder
• 1 1/2 oz Grana Padano Cheese
• 1 tsp Fresh Shallots, Minced
• 1 tsp Fresh Garlic, Minced
• 2 tbl Florio Brand Dry Marsala Wine (imported)
• 1/4 tsp Red Pepper Flakes
• 1 Tbl Butter
• Salt To Taste

1. Heat olive oil in sauce pan and add garlic and shallots. Cook for 1-2 minutes.
2. Add onion and cook for 3 minutes.
3. Add Mushrooms and cook for 2 minutes.
4. Deglaze pan with Marsala wine and add red pepper flakes and butter. Add salt to taste.
5. Bring a large pot of water to boil. Add pasta and cook al dente. Drain pasta and add to sauce. Cook for one minute more in sauce and stir well. Add a little more olive oil or butter if desired. Serve immediately.

Top with freshly grated grana padano cheese.

Ernie Pinata Executive Chef
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