Creamy Skillet Penne With Mushrooms And Asparagus - cooking recipe

Ingredients

1 tablespoon olive oil
10 ounces sliced white mushrooms
salt
ground black pepper
1 shallot, minced
1/2 ounce dried porcini mushrooms, rinsed and minced
1 teaspoon minced fresh thyme
6 garlic cloves, minced
1/2 cup dry white wine
3 1/2 cups water
1 cup heavy cream
8 ounces penne
1 lb asparagus, trimmed and cut into 1 inch lengths
1/2 cup grated parmesan cheese

Preparation

Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
Add in white mushrooms and 1/2 teaspoon salt; cook until mushrooms are browned, about 8 minutes.
Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in wine and simmer until almost dry, about 1 minute.
Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
Add in asparagus and cook until tender, about 3 minutes.
Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.