Tuna prawn and wild mushroom penne
Tuna prawn and wild mushroom penne

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, tuna prawn and wild mushroom penne. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

This hearty pasta dish transforms a can of tuna and some vegetables into an impressive meal. It calls for a pound of any kind or mixture of mushrooms, allowing you to experiment with different types. Need a quick pasta dish that's flavorful and colorful?

Tuna prawn and wild mushroom penne is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Tuna prawn and wild mushroom penne is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have tuna prawn and wild mushroom penne using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Tuna prawn and wild mushroom penne:
  1. Make ready 480 g fresh tuna
  2. Prepare 300 g fresh uncooked prawns shells on
  3. Get About 2 cups wild mushrooms (I used young birch boletus)
  4. Prepare 1 clove garlic
  5. Make ready 1 tbsp olive oil
  6. Make ready 1/2 tsp saffron
  7. Prepare 1/2 tsp ground white pepper
  8. Get 1 tsp truffle salt (ordinary salt will do if unavailable)
  9. Get 300 ml white wine
  10. Prepare 300 ml soured cream
  11. Make ready 400 g fresh penne
  12. Get 1 lemon
  13. Take Grated parmesan to serve

Penne rigate has ridges on the exterior; plain penne is smooth. The tubular shape, as well as the ridges, capture sauce. Looking for a creamy prawn pasta? This Tuscan Prawn Penne from Delish.com hits the spot.

Instructions to make Tuna prawn and wild mushroom penne:
  1. Get the water boiling for the pasta with some salt and olive oil in it. In a very hot frying pan or dutch oven large enough to hold all the ingredients sear the prawns till bright orange and then sear the tuna in chunks in the same pot.
  2. Pour in about 300ml of white wine and add the garlic, saffron mushrooms and salt.
  3. Get the pasta started in the boiling water.
  4. Allow to boil for about 3 minutes then turn the heat low and add the soured cream a tablespoon at a time stirring each spoonful in carefully to avoid splitting.
  5. Squeeze in half the lemon reserve the rest to serve in slices with the pasta.
  6. Add the cooked pasta to the sauce turn off the heat. Stir and serve with white pepper, lemon slices and parmesan.

In a large pot of salted boiling water, cook penne until al dente. Meanwhile, in a large pan, melt butter. Tender wild mushrooms such as oyster, hedgehog, or chanterelle are best for this dish, although cultivated oyster mushrooms are also suitable. Penne with Chicken and Wild Mushrooms. Heat olive oil in a skillet.

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