Mushroom,
Edamame and Salmon Penne
Recipe
courtesy of the Mushroom Council and mushroominfo.com This recipe is approved by
Bob Green’s Best Life
Preparation Time: 10 minutes Cooking Time: 10 minutes Serves: 6
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Ingredients: 4 cups uncooked Barilla Plus penne 2.5 tablespoons olive oil, divided 1 pound mushrooms, sliced 1 large onion, diced 1 16-ounce bag frozen shelled edamame (fresh soybeans) 4 sundried tomatoes 1/4 cup all-purpose flour 3/4 teaspoon salt 3/4 cup white wine 1 1/4 cups vegetable broth 1 pound skinless salmon fillets, pan-seared and cut into 6 strips |
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Bring a large saucepan of water to boil and prepare pasta according to package directions. Heat one and 1/2 tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more, until other side is same color. Add edamame and stir. Add tomato and sprinkle with flour and salt; stir for three to four minutes to slightly cook the flour. Pour in wine and broth, and then stir to integrate flour into the liquid. Cook until sauce thickens, about five to 10 minutes. In a separate skilled, cook salmon in remaining olive oil, for about three minutes on each side. Add cooked pasta to other ingredients and gently stir to combine. Cook until thoroughly warm and top with salmon strips to serve.
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