Penne in Red Wine Garlic Thyme Mushroom Sauce
An amazing side for your Thanksgiving Table, made with mushrooms and red wine.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Other uses
- This is an amazing sauce to pour over any of your protein.. or mashed potatoes.
- Or just blend it and make a thick sauce or soup.