Penne with Mushroom Ragout and Spinach

Page: www.nytimes.com/2012/12/26/health/penne-with-mushroom-ragout-and-spinach.html

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Recipe Reviews

Easy week-night meal if you start with sliced mushrooms. I thought it was bland, but my husband enjoyed it. I threw in a little 1/2 and 1/2 at the end to make more of a cream sauce, and was glad I did. I think the main change I'd make here is to use a mix of butter and EVOO for sautéing the onion and mushrooms, and I'd deglaze with a white rather than a red wine, but that's just personal preference, the red wasn't bad. The spinach is a nice touch and adds more punch than I'd have expected.

The David Tanis mushroom ragout in "Heart of the Artichoke" is really superior to this recipe.

(edited 17th February 2016) (0) comment (0) useful  

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