4 cups button musrhooms
1 clove garlic
4 sprigs fresh thyme
4 tablespoons extra virgin olive oil, divided
¾ cups white wine
2 cups heavy cream
2 tablespoons butter
8 ounces (dry weight) penne pasta, cooked
Salt and pepper
4 salmon fillets (5-6 ounces each), skin removed
Slice mushrooms, and chop garlic and shallots. Remove stems from the thyme, and chop. Saute mushrooms in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add garlic, shallots and thyme; cook 1 minute more.
Add white wine, reduce liquid by half and then add heavy cream and butter. Reduce for another 2-3 minutes. Season with salt and pepper. Toss with cooked pasta and keep warm.
Season salmon with salt and liberally season with coarse ground pepper. In preheated saute pan, cook salmon with remaining olive oil over medium-high heat for 2-3 minutes on each side. Serve salmon over pasta.
Norwegian Seafood Council