Penne in Red Wine Garlic Thyme Mushroom Sauce
An amazing side for your Thanksgiving Table, made with mushrooms and red wine.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side
Cuisine: American
Servings: 4
Author: Sonal Gupta @ simplyvegetarian777
- Button Mushrooms - 12 oz / 350 grms
- Garlic - 4 Large cloves chopped fine
- Onion red - 1 small, chopped into thin slices
- Red Wine - 1 cup. I used my leftover Souvignon
Oil & Spices
- Butter - 2 tbsp
- Salt & Black Pepper to taste
- Thyme - 1/2 tsp dried or 2 tsp fresh
- Red chili flakes - 1 fat pinch optional
Garnish
- Dry sweet Cranberries - 1 tbsp
- Pine nuts - 1 tbsp
- Parmesan cheese shredded - as desired
- Some Baby Greens like spinach and arugula to add more texture to the dish if desired.
Penne Pasta or Pasta of your choice - boiled al dante for 4 people
Heat Butter in a heavy bottom pan on medium heat. Do not burn or brown the butter.
Add garlic and red onions. Saute on medium flame for about 1 minute, till onions become soft.
Now add mushrooms, thyme, salt and pepper. Saute for good 4-5 minutes on medium flame, till mushrooms are done.
Add a cup of red wine and let it simmer on slow till most of the wine is absorbed, for about 4-5 minutes.
Your gorgeous looking and delicious Mushroom Sauce is ready. If you like it spicy, then sprinkle a fat pinch of red chili flakes and stir.
Mushroom Sauce Pairing
Plate the Boiled Penne in a pasta dish. Layer some greens on it. Top with Mushroom Sauce.
Garnish with sweet dried cranberries, pine nuts and parmesan cheese.