Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Penette pasta
1 oz Chinese black mushrooms
3 1/2 tb Extra Virgin olive oil
6 tb Brandy
3 1/2 c Vegetable Broth (home made)
2 tb Parsley dried
6 tb Cream, heavy whipping
1/2 c Parmesan grated
1/2 ts Pepper

Soak the dried mushrooms for at least a 1/2 hours. Squeeze must of
liquid out and set aside. Chop mushrooms into small pieces. Keep 1/2
cup of the water. In a large diameter fry pan add about 3 tbs of
olive oil under medium heat. Put in the dry penette. Sort of toast
the penette stirring frequently to keep from being burned until they
darken about 8 minutes. Add brandy and keep stirring until all
alcohol evaporates. Take from fire and set aside. In another fry pan
put 1/2 tbs of olive oil until medium heat. Added mushrooms and
parsely. Saute' stirring occasionally for about 3 minutes. Add heavy
cream and stir well. Then add the parmesan cheese and stir to achieve
a smooth paste. Remove from heat. Return penette to medium heat. Add
broth and mushroom water. Cover and cook about 10 minutes until al
dente. Uncover and let most of liquid boil off. Stir in the mushroom
mixture and cook until heated about 1 minute.

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