4 tablespoons unsalted butter
2 tablespoons olive oil
1 clove garlic
1/4 cup minced parsley
1 tablespoon thyme leaves
1 pound fresh mushrooms, stemmed and sliced
4 plum tomatoes, peeled, seeded and chopped
1/3 cup chicken broth
Salt to taste
Grinding black pepper
16 oz. package penne
Heat butter and oil in a casserole over medium high heat.
Mince the garlic, parsley and thyme together and add to the butter mixture. Cook for a couple of minutes. Add mushrooms and cook until they exude their liquid and the pan looks dry.
Stir in the tomatoes and add the broth. Cover and cook over simmering heat for about 20 minutes.
Uncover the pan and season with salt and pepper to taste.
Serve over cooked penne.
This recipe is featured on show 2109 – Mushroom Fantasy.
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