Cast Iron

Mushrooms with Black Garlic and Proscuitto on Whole Wheat Penne

November  6, 2014
0 Ratings
  • Serves 4 generously
Author Notes

I love the mild, somewhat fermented flavor of black garlic and have been experimenting with it in various dishes. Black garlic is not actually fermented but cooked slowly over a long period of time resulting in black cloves. It is often used in Asian cooking. I had a bunch of mushrooms that needed to be used up and a dinner that needed to be made so I opened a lovely bottle of barbera and started cooking. The first time I made this I did not add the proscuitto however my family enjoyed the contrast of the salty proscuitto with the slightly sweet caramelized black garlic. This recipe is basically an improvisation on creamed mushrooms for pasta. —MnCampCook

What You'll Need
  • 8-10 ounces whole wheat penne pasta
  • 1 ounce dried wild mushrooms
  • 8 ounces cremini mushrooms
  • 5 ounces shiitake mushrooms
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/3 cup finely minced red onion
  • 5-6 cloves black garlic, diced
  • freshly ground black pepper to taste
  • 1/2 cup dry red wine
  • 1/2 cup whipping cream
  • 3 ounces proscuitto, sliced into bite-sized pieces
  • 1/4 cup Parmigiano Rggiano, freshly grated
  • 2 tablespoons Italian parsley, coarsely chopped
  1. Soak dried mushrooms in enough hot water to cover (about 1 cup) until softened, about 15-20 minutes. Strain the mushrooms and reserve the soaking liquid. Slice the mushrooms and remove any tough stems; set aside.
  2. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
  3. While the pasta is cooking, heat the butter and oil in a large cast iron skillet over medium-high heat. Add the shiitakes, cremini and wild mushrooms, and sauté until lightly browned, about 4-6 minutes. Transfer to a plate and cover.
  4. Turn the heat down under the pan to medium-low, add the red onion and sauté till starting to soften (usually a minute or two). Add the black garlic, thyme, and pepper and continue to sauté for another minute.
  5. Pour the red wine and reserved liquid from the dried mushrooms into the pan and reduce by about 50% or until thickened.
  6. Return the mushrooms to the pan; cook 2 minutes, stirring to coat the mushrooms. Add the cream and heat until the mixture has thickened slightly.
  7. Stir in the sliced proscuitto and a bit of the pasta water if the sauce is too thick.
  8. Serve over the whole wheat penne with grated Parmigiano Reggiano cheese and garnish with chopped parsley.

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