Penne with salmon and mushrooms

Name: Penne with salmon and mushrooms - Maia A.
Ingredients: For 4 servings you need: 400g penne; 1 salmon fillet (about 200g); 300g brown mushrooms; 50ml dry white wine; 3 tablespoons heavy cream; juice of one lemon; 2; 3 handfuls grated Parmesan; sea salt; pepper; 2 cubes of butter; a little olive oil.

Pasta/Pizza - Penne with salmon and mushrooms by Maia A. - Recipia

When I feel like something that can be made fairly quickly but is more than just plain pasta, I often turn to penne with salmon and mushrooms. I usually make it in the evening when I have time to cook leisurely and truly enjoy each step, as it’s not the kind of recipe you can rush if you want it to turn out well. The combination of salmon and mushrooms sautéed in wine, with a creamy sauce, really elevates a regular dinner. Quick Info Total time: about 35-40 minutes Preparation time: 15-20 minutes Cooking time: 20 minutes Servings: 4 Difficulty: easy to medium Recipe type: hearty dinner, pasta for a family meal or with friends Ingredients 400 g penne 1 salmon fillet (about 200 g) 300 g brown mushrooms 50 ml dry white wine 3 tablespoons heavy cream juice of one lemon 2-3 handfuls grated parmesan sea salt pepper 2 cubes of butter a little olive oil Instructions 1. Bring a large pot of water to a boil. Add salt. When it’s boiling, add the penne and cook according to the package instructions minus two minutes. Drain at the end, but save a few tablespoons of the cooking water. 2. Meanwhile, clean the mushrooms: remove the stems, rinse them quickly (or just wipe them, as preferred), and then slice them thinly. 3. In a large skillet, melt the two cubes of butter with a little olive oil. Add the mushrooms and sprinkle with a bit of sea salt and pepper. Sauté over medium heat, stirring occasionally, until they release their moisture. 4. When the mushrooms start to soften, pour the white wine over them. Let it cook until all the liquid evaporates and the mushrooms remain tender but not watery. Taste and see if they need more salt or pepper. 5. Separately, prepare the salmon. Pat the fillet dry with a paper towel, then brush it with a little olive oil and sprinkle with salt and pepper. Place it in a hot skillet (you can use a non-stick one). Sear on both sides for about 10 minutes total, until it turns pale pink and is no longer raw inside. Let it cool slightly, then flake it into large pieces with a fork. 6. For the creamy sauce, mix the heavy cream with the lemon juice in a bowl. Add salt, pepper, and 4 tablespoons of the pasta cooking water. Blend until smooth. 7. When the pasta is ready, drain it and add it directly to the skillet with the mushrooms. Pour the cream sauce over it, then add the pieces of salmon. Sprinkle the grated parmesan, mix well, and let it cook on low for another 1-2 minutes to combine the sauce. 8. Taste and see if you want more lemon juice or seasoning. Serve while warm. Why I make this recipe often It’s a recipe I repeat because it’s quick, hearty, and doesn’t require hard-to-find ingredients. The result has a balanced flavor; it’s not heavy, the mushrooms and salmon pair well, and the cream and parmesan create a delightful sauce. Tips and Variations Tips Use brown mushrooms for a more intense flavor, but white button mushrooms work if that’s what you have. Don’t overcook the pasta; al dente makes a difference in the final texture. If you want a thinner sauce, you can add a little more pasta water at the end. Substitutions You can use another type of short pasta (fusilli, rigatoni). If you don’t have dry white wine, a semi-dry white wine will work too, but don’t overdo the amount. Instead of heavy cream, you can try cooking cream if you prefer a lighter sauce. Variations Add a few chili flakes if you prefer a slightly spicy flavor. You can include a bit of chopped parsley at the end for an extra touch of freshness. If you don’t want to use parmesan, you can omit it, but the sauce will be less rich. Serving Ideas Serve the dish immediately after it’s ready, with extra parmesan on top. It works well as a main course for dinner, but also as lunch if you need something filling. You can pair it with a simple green salad. Frequently Asked Questions 1. Can I use smoked salmon instead of fresh fillet? For this recipe, fresh salmon is recommended, seared in the skillet. Smoked salmon changes the flavor and texture quite a bit, but if you have nothing else, you can try it – it doesn’t need cooking, just add it at the end. 2. Can I use low-fat cooking cream? Yes, the result will be a little less creamy, but it works. 3. Do the mushrooms have to be sautéed in wine? White wine enhances the flavor, but if you prefer not to use alcohol, you can skip this step; instead, add a bit of lemon juice or even vegetable stock for extra flavor. 4. How much parmesan should I add? Between 2 and 3 handfuls, to taste. You can add it gradually and taste along the way. 5. Can I prepare everything in advance? I do not recommend cooking everything completely in advance. The pasta and salmon don’t reheat well without losing their texture. Nutritional Values Estimated for one serving: about 500-600 kcal. Salmon provides protein and healthy fats, mushrooms are low in calories, and the pasta gives the main carbohydrates. Parmesan and cream increase the fat and protein content. Carbohydrates: 60-70 g; Protein: 25-30 g; Fat: 20-25 g. Values may vary depending on the brands and exact quantities used. Storage and Reheating It’s best enjoyed fresh. However, if you need to store it, place it in a container in the fridge for a maximum of 24 hours. When reheating on low heat, add a few tablespoons of water or milk to prevent the pasta from drying out. I do not recommend freezing, as the salmon and cream sauce change texture.