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Categories:Viewed: 25 - Published at: 3 months ago
Ingredients
- 2 T butter
- 2 T olive oil
- 1 lb 3-inch diamter portobello mushrooms, stemmed and sliced
- 4 large garlic cloves, minced
- 2 t chopped fresh rosemary
- 1 2/3 c beef broth
- 1 c chicken broth
- 1/2 oz dried porcini
- 1/3 c dry white wine
- 3 large plum tomatoes, chopped
- 1 lb penne
- 6 oz spinach leaves
- 1 1/4 c grated Asiago
Method
- Melt butter and oil in large skillet. Add portobello mushrooms, garlic and 1 t rosemary. Saute until tender. Transfer mixture to bowl and add 1 c beef and chicken broth to skillet. Add porcini and simmer until tender. Add reserved mushroom mixture, simmer 5 min. Add remaining rosemary and tomatoes, and simmer until sauce thickens, about 10 min.
- Cook and drain pasta. Add spinach, remaining beef broth, mushroom sauce and cheese.
