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      RECIPE TITLE "Portobello Mushroom Penne" Author: from the book California Pizza Kitchen Pasta Salads Soups and Sides by Larry Flax

    yieldsserves 4 to 6 time30 minsdifficultymoderate

    Portobello Mushroom Mixture: 1/4 cup olive oil 1/2 pound fresh portobello mushrooms, cut into 1/4-inch thick slices 1/4 pound fresh white mushrooms, cut into 1/4-inch thick slices 1/2 pound fresh shiitake mushrooms, cut into 1/8-inch thick slices 1/2 pound fresh oyster mushrooms, cut into 1/8-inch thick slices 1/2 pound fresh brown mushrooms, cut into 1/8-inch thick slices 2 teaspoons salt 1-1/2 teaspoons chopped fresh thyme For the Pasta: 1 pound dry penne 3/4 cup extra-virgin olive oil 4 tablespoons minced garlic 1 teaspoon salt 3 tablespoons chopped fresh thyme 1 tablespoon chopped fresh Italian parsley



    1. To make the Portobello Mushroom Mixture:
      In a large nonstick frying pan, heat the olive oil over high heat. Add the portobello and white mushrooms and cook, stirring frequently, for 5 minutes. Add the remaining mushrooms, salt, and thyme, and continue to cook, stirring frequently, until the mushrooms are lightly browned, 5 to 7 minutes more. Remove from the heat and set aside.
    2. To prepare the pasta:
      Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes. Meanwhile, in a large nonstick frying pan over medium-high heat, heat the extra-virgin olive oil. Add the garlic and salt and cook, stirring, for 1 minute. Add the Portobello mushroom mixture, thyme, and parsley. Stir to mix and cook, stirring, for 2 minutes. Drain the pasta thoroughly, and toss it with the mushrooms in a large mixing or serving bowl until thoroughly combined. Serve family-style or transfer to individual serving bowls.

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