Pasta with mushrooms? Not quite! This is pasta with mushrooms and Madeira, and it makes a big difference in the taste.
I was pleasantly surprised with the final result. Wonderful wine noticeably changed the dish, adding some unique taste to the pasta. Just a quarter of a cup of this miracle liquid made a wonderful and delicious transformation.
Slightly sweet flavor of Madeira is superbly balanced with salty parmesan cheese. The mushrooms absorbed the flavor of wine and changed the taste of the dish for the better making a simple pasta dish special.
Penne with Mushrooms and Madeira
- 1 package (1 lb) penne pasta
- 12 oz of cremini mushrooms (or mixed mushrooms, such as button, chanterelles, etc.), sliced
- 1-2 chili peppers (jalapeno or fresno), finely chopped
- 1 clove garlic, finely chopped
- 3-4 tbsp fresh parsley
- ¼ cup dry Madeira
- ¼ – 1/3 cup extra virgin olive oil
- Black pepper
- Parmesan cheese Flakes or grated Parmesan (or Pecorino Romano)
Cook pasta al dente according to package directions.
While preparing pasta in deep and wide pan heat the olive oil, add the onion and cook it over medium heat for 5-7 minutes until lightly browned.
Add chili pepper, cook for 1 minute.
Add garlic and cook for 30 seconds.
Add the mushrooms, salt, black pepper and cook over medium-high heat, stirring, for 5 minutes.
Add parsley and Madeira. Simmer for 1-2 minutes.
Drain the pasta, saving about 1 /3 cup of the liquid. Add liquid to the pan with mushrooms, stir.
Serve sprinkled with parsley and parmesan flakes and drizzled with extra virgin olive oil.
Cook with pleasure and enjoy the world!