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Penne with wild mushrooms
Penne with wild mushrooms

Penne with wild mushrooms

Preparation 10 minutes
Cooking time 30 minutes
Servings 4 to 6


  • 250 ml (1 cup) dehydrated wild mushrooms (boletus, chanterelles, morels…)
  • Boiling water, adequate quantity
  • 15 ml (1 tbsp) olive oil
  • 15 ml (1 tbsp) butter
  • 30 ml (2 tbsp) French shallot, thinly sliced
  • 10 ml (2 tsp) garlic, minced
  • 250 ml (1 cup) white wine
  • 500 ml (2 cups) 35% cooking cream
  • 180 ml (3/4 cup) demi-glace or 360 ml (1 1/2 cups) veal stock, reduced to half
  • Salt and freshly ground black pepper
  • 1 package of 450 g (1 lb) of penne, cooked according to package directions
  • 125 ml (1/2 cup) fresh Parmesan, shaved


  1. In a bowl, pour boiling water over the mushrooms, to immerse them completely.
  2. Let swell for about 30 minutes, stirring occasionally.
  3. Drain. If needed, cut big pieces in halves or in quarters.  
  4. In a saucepan, heat the oil and the butter over medium-high heat.
  5. Sweat the shallot for 1 to 2 minutes.
  6. Add the mushrooms and garlic and brown for 1 to 2 minutes.
  7. Add the white wine and reduce by one third.
  8. Add the cream and demi-glace.
  9. Simmer for about 15 minutes, or until desired consistency. (If needed, thicken the sauce with a spoonful of cornstarch dissolved in a bit of lukewarm water.)
  10. Season with salt and pepper.  
  11. In a large stew pot, place the sauce and the pasta. 
  12. Heat up over medium heat for 2 to 3 minutes, stirring occasionally.
  13. Divide among plates, garnish with Parmesan shavings and serve.
Availability in stores