INSTRUCTIONS

• 1. Prepare penne according to directions. Toss penne with vegetable oil.
• 2. Spray sliced cremini and portabella mushrooms and 1 quart of sliced button mushrooms with pan spray and roast for 12 min. at 350° F. Remove and set aside.
• 3. In a large blender finely chop (pulse) remaining button mushrooms, onion and garlic.
• 4. In a large pot, melt butter and add mushroom and onion blend. Sauté for 10 min. stirring constantly.
• 5. Add wine and bring to a simmer. Reduce the liquid by half.
• 6. Add cream, pepper, thyme and salt. Bring to boil. Simmer for 15 min.
• 7. Combine penne, roasted mushroom blend and mushroom gravy. Hold at 145° F until service.