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Penne with Chanterelles and Sun-dried Tomatoes

A home-style Penne with Chanterelles and Sun-dried Tomatoes made with Main Dish Servings, Fresh Chanterelles Roughly Sliced, Shallots Roughly Sliced, Garlic Minced, and Fresh Oregano Chopped. Keep it handy for the next time you cook it.

Ingredients

• 4
• 1 lb
• 1/2 lb
• 6
• 10
• 1/2 oz
• 1/2 oz
• 3 oz
• 4 tbsp
• 2 tbsp
• Olive Oil
• 2 tbsp
• Salt
• Freshly Ground Black Pepper
• Parmesan Cheese

Method (preview)

1. 1

   Over medium to high heat, saute shallots and garlic in large skillet with sufficient olive oil to just coat bottom of pan.

2. 2

   Just as they get a little color, add 2-3 tablespoons chicken broth and 2-3 tablespoons of Marsala.

3. 3

   When liquid is reduced about 1/2, add chanterelles, saute for 2-3 minutes, then add tomatoes, oregano and basil.

4. 4

   Add a further 2-3 tablespoons chicken broth.

5. 5

   When liquid is reduced, incorporate freshly drained penne.

6. 6

   Turn off heat, add 2-3 tablespoons sour or fresh cream, stir until incorporated.

7. 7

   Serve, salt and pepper to taste, sprinkle with grated or shaved parmesan.