Sunday, January 31, 2021


This recipe is for recipe experiment night.  I was looking for a tasty alternative that I could also use as leftovers for my lunches.  I am happy to report that it was a success!


6 ounces penne pasta
1 tablespoon butter
1 tablespoon avocado oil
8 ounces button mushrooms, 1/4 inch slices
1 large shallot, halved and sliced
2 cloves garlic, minced
2 tablespoons Better than Chicken bouillon
4 ounces heavy cream
2 tablespoons Marsala Wine
3-4 FRESH thyme sprigs
3/4 cup seasoned croutons, crushed
4 ounces shredded Mozzarella

  • Preheat oven to 400°.
  • Spray baking dish with non-stick cooking spray.
  • Prepare pasta al dente.
  • Drain pasta WELL and set aside.
  • In a large skillet melt butter and avocado oil.
  • Add mushrooms, onions and garlic. Season with FRESH ground salt and pepper, stirring and cooking 10-12 minutes until caramelized and deep brown.
  • Whisk together the Marsala wine, cream, two-thirds of the thyme, and the bouillon base.  Add to the mushroom mixture stirring and blending together until heated through.
  • Fold in the pasta and then half the cheese.
  • Spread into prepared baking dish.
  • Top with remaining cheese and crushed croutons.
  • Bake 10-15 minutes until cheese is melted and golden.
  • Top with remaining thyme.

NOTE: Penne pasta works best, but any other similar sized pasta would work well too.


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