Penne with Roasted Portabella and Truffle Oil

• 1 lb Penne

• 1 large container of baby portabella mushrooms, sliced up

• 1 medium red onion, chopped

• 1/4 cup heavy cream

• 1/2 stick salted butter

• olive oil for saute

• salt and pepper to taste

• Parmesan cheese

• truffle oil for finishing

In a large saute pan sweat the mushrooms over medium high heat until all of the moisture is out of them. Drain and preserve the mushroom liquid. Place the mushrooms on a cookie sheet and drizzle with olive oil, salt and pepper. Roast at 400º in oven until browned and crispy, about 30-45 minutes.

While the mushrooms are roasting, prepare the sauce. Saute chopped onion in olive until translucent. Pour in the reserved mushroom liquid and 1/2 stick of butter. Once the butter is melted, pour in the heavy cream and cook on medium until incorporated and thickens about 5 minutes. Season with salt and pepper. Turn off heat and set aside.

Boil water for pasta and cook al dente. Drain the pasta and mix into sauce. Throw in the roasted mushrooms and truffle oil and toss until everything is well coated.

Plate and sprinkle with Parmesan cheese.

Enjoy!