Wild Mushroom Penne with Tomato Cream Sauce

The star of this dish is most definitely the chanterelle mushrooms. Freshly picked right here on Vancouver Island, these mushrooms are absolutely divine and add a nice pop of earthy rich flavor. Supply is limited and the picking season is short so come on down to Peppers and get some while you can!

Ingredients:

• 2 cloves garlic, finely chopped
• 1 medium shallot
• 1 jar Classico sundried tomato sauce. (Feel free to use your own homemade base. I used this for a time saver.)
• 4 Galloping Goose Italian sausages, casings removed and crumbled
• 1 bunch fresh spinach, stems removed
• 2 teaspoons dried basil
• 3 fresh sprigs of oregano, chopped
• 1 portabella mushroom, chopped into medium sized cubes
• 1 cup chanterelle mushrooms
• 1 cup crimini mushrooms, thickly chopped
• 1/2 cup heavy cream
• 1 box penne 
• Parmesan cheese to finish
• Salt and Pepper to taste

Directions:

1. On medium heat, cook sausages until 3/4 way cooked. Remove and set aside.
2. In the same pan using the sausage fat, add shallot and garlic and cook until translucent.
3. Toss in all of the mushrooms. I like to add about 1/4 a cup of water to keep them nice and juicy. Cover for about 3 minutes or until mushrooms are tender.
4. Add sausage back to the pan and stir in the tomato sauce, oregano, and basil.
5. Cover and let simmer for 30 minutes.
6. While sauce is simmering, cook pasta as per directions. 
7. When the pasta is just about ready to strain, stir the heavy cream into the sauce and uncover.
8. Top penne with fresh spinach and pour sauce over top. Stir and let stand for about 3 minutes to give the spinach time to wilt.
9. Top with parmesan cheese and fresh cracked pepper. 

Serve with garlic bread (Obviously. Because what is pasta without garlic bread?)

Enjoy!!

Written, photographed, and cooked by Rachel Schneider, Assistant Produce Manager @ Peppers Foods