Creamy Mushroom and Fresh Herb Penne

Serves 6.

Note: Dried porcinis, along with fresh cremini and shiitake mushrooms make for a deeply flavored sauce. A splash of cream gives it a velvety texture without an "over-the-top" richness. If you prefer to avoid wine in this dish, you could substitute chicken or vegetable broth. From Meredith Deeds.

• 1/2 oz. dried porcini mushrooms

• 1 lb. whole wheat penne

• 1 tbsp. unsalted butter, divided

• 1 tbsp. olive oil, divided

• 5 oz. sliced shiitake mushrooms, divided

• 8 oz. sliced cremini mushrooms, divided

• 1/3 c. finely chopped shallots

• 2 garlic cloves, minced

• 2 tsp. minced fresh thyme

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/2 c. dry white wine (see Note)

• 1/3 c. heavy whipping cream

• 1/4 c. grated fresh Parmigiano-Reggiano cheese

• 3 tbsp. chopped fresh parsley, plus garnish

Directions

Soak dried mushrooms in 1/2 cup of hot water until softened, about 20 minutes, swishing around occasionally to dislodge any sand. Remove the mushrooms, carefully strain the soaking liquid through a paper coffee filter to remove any sand, and reserve the liquid. Slice the mushrooms thinly, and set aside.

Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.

While the pasta is cooking, heat half of the butter and half of the oil in a large nonstick skillet over medium-high heat. Add half of the shiitake and cremini mushrooms, and sauté until lightly browned, about 4 minutes. Transfer to a plate and repeat with the remaining butter, oil and mushrooms. Transfer last batch of mushrooms to a plate and reduce the heat to medium.

Add the shallots and sauté for a minute. Add the garlic, thyme, salt and pepper and continue to sauté for another minute. Add both the reserved cooked fresh mushrooms and soaked dried mushrooms and wine; cook 2 minutes or until liquid is almost evaporated, stirring occasionally. Add the cream and cook for another 2 minutes or until the mixture has thickened slightly.

Add the cooked pasta, cheese and parsley, tossing gently to coat. If the pasta seems a little dry, drizzle in a few tablespoons of the reserved pasta water. Divide among 6 warm serving plates and garnish with minced parsley. Serve immediately.

Nutrition information per serving:

Calories400Fat12 gSodium580 mg

Carbohydrates63 gSaturated fat6 gCalcium115 mg

Protein15 gCholesterol26 mgDietary fiber7 g

Diabetic exchanges per serving: 1 vegetable, 4 bread/starch, 2½ fat.