1 pound brown mushrooms 1/4 pound gf bacon, thinly sliced 1 cup heavy cream 2 Tablespoons butter 1/4 cup onion, minced 3/4 cup parsley, minced 1 pound gf penne Salt and pepper to taste Freshly grated parmesan cheese
Cook penne until al dente.
Clean and slice mushrooms.
Fry bacon until crisp. Drain bacon on paper towels.
In a small saucepan boil cream over low heat until reduced by half.
In skillet, heat butter and add onion; saute until translucent. Add mushrooms and bacon: saute briefly. Add reduced cream and parsley; simmer until mushrooms are tender.
Mix cooked penne with sauce and season with salt and pepper.
Transfer to plates and sprinkle with fresh grated Parmesan cheese.