Solena Bio Penne rigate with mushrooms and sage
Our penne made from organic ingredients will guarantee that this dish is pure and a natural culinary indulgence in the truest sense of the word.
Method
Wash the fresh mushrooms, drain and slice. Cut the shallots into thin slices and then fry gently in a little olive oil until golden brown. The frying pan should be large enough to take the penne. Add the sliced mushrooms and fry gently for another 5 mins or so. Cut the sage leaves into slices and add to the mixture. Season with salt and pepper. Boil the pasta in plenty of salted water for 6 minutes or until ";al dente"; and then add the mushrooms to the frying pan. Mix together well and serve.
Ingredients
- 200g Schär Solena Bio Penne Rigate , 100g fresh mushrooms, 5 sage leaves, 2-3 shallots (onions), olive oil for frying, salt and pepper
Oscar's tip
Sage leaves have a very intense flavour, so use sparingly. All types of edible mushrooms may be used in this recipe. Mushrooms can also be gathered in the summer! Use Parmesan cheese shavings instead of grated cheese.
