Every Thursday I post a recipe I’ve successfully made during the week using non-processed, grocery store ingredients.
Dried mushrooms aren’t on my “must have” pantry list, but I do enjoy having them around, especially when our produce delivery service sends button mushrooms. The dried version adds a little depth to mushroom dishes, and they are so easy to use. I made this last night, and it can easily be done without the chicken for a good vegetarian dinner.
Penne with Chicken, Wild Mushrooms and Peas
- 2 tablespoons olive oil
- 1 onion, sliced (chop if you really want — I never chop if I can slice)
- 2 cloves garlic, minced
- 1 package fresh white button or baby bella mushrooms, sliced
- 1 pound boneless, skinless chicken breast, cut into pieces
- 2 ounces or more dried porcini or mixed wild mushrooms
- 1/2 cup white wine
- 1/2 bag frozen peas
- 1/4 cup cream (optional)
- rosemary or other herbs, to taste (optional)
- 1/2 box of whole wheat penne, cooked
Put the dried mushrooms in a bowl with 1 1/2 cups hot water. In a large skillet, saute the onion in the olive oil until it’s soft. Add the garlic, and after a minute or two, the chicken. Brown the chicken on all sides, then add the sliced mushrooms, and cook until the mushrooms have softened and reduced in size. Drain the dried mushrooms, reserving 1/2 cup of the liquid. Chop dried mushrooms and add to the pan. Continue cooking for a minute or two, then add the reserved mushroom liquid and white wine. Cook until liquid is reduced by two thirds, then add the peas. Cook until peas are just warmed through and add cream and herbs, if you’re using them. Add the cooked pasta to the skillet and toss to coat.
