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Wholewheat Penne with Mushroom Ragu

Penne con La Salsa di Funghi


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.


  1. Bonnie Terrell's avatar

    Bonnie Terrell

    How soon can I get Mary Annn's newest cook book
  2. Gerry Carroll's avatar

    Gerry Carroll

    I love your show, look forward to seeing it as often as possible. I enjoy your method of teaching, allows the novice to follow every step and enjoy a wonderful meal. My husband loves the results of your shows. He comes home excited to sit down to dinner. I tell him my friend Maryann taught me. Thank You for sharing your knowledge with your viewers.

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