Today has been a hectic day so I chose an easy pasta dish to make for dinner. I was not able to find oyster mushrooms so I substituted baby portobellos. This was a very good dish overall. Michael emailed me from upstairs where he ate his dinner and told me it was “Da Bomb.” I left the mint out of his. I put the mint in mine, in the spirit of the project and keeping as close to the recipe as is humanly possible. Well, the recipe called for 1/2 cup chopped mint and I only put in about a half tablespoon. That was a half tablespoon too much. Here is my opinion regarding mint and food. Mint should only be added to food in two instances, one is Jr. Mints and the other Peppermint Patties. But, the dish was delish after the mint was picked out.
Here is the recipe from Sunset:
- 1 tablespoon plus 1 tsp. kosher salt
- 1/2 pound penne
- 3 tablespoons olive oil
- 1 pound oyster mushrooms, sliced, tough stems removed
- 2 cloves garlic, thinly sliced
- 1/2 cup chicken broth
- 1 cup grated fontina cheese, preferably Italian
- 1/2 cup chopped mint
- 2 slices prosciutto, chopped
- Freshly ground black pepper
- 1. Bring a large pot of water to boil. Add 1 tbsp. salt and penne. Cook until barely tender to the bite. Drain; set aside.
- 2. In the same pot, heat olive oil over high heat. Add mushrooms and remaining tsp. salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes. Turn heat to medium-high and add garlic. Cook, stirring, until fragrant, about 2 minutes. Stir in chicken broth and penne and cook until broth is absorbed. Stir in cheese until melted and coating the pasta. Take off heat and stir in mint. Serve immediately, topped with prosciutto and pepper.