Name: Pasta with Smoked Turkey and Wild Mushrooms
Yield: Makes 6 servings
Ingredients: 2 tablespoons olive oil; 4 large shallots, chopped; 4 portobello mushrooms (about 8 ounces), stemmed, dark gills removed, chopped; 4 cups chopped stemmed shiitake mushrooms (about 5 ounces); 1 large red bell pepper, seeded, diced; 1 1/2 cups dry white wine; 2 cups whipping cream; 1 pound smoked turkey, diced (about 3 1/2 cups); 1 pound penne pasta; 3/4 cup grated Romano cheese; 1/2 cup chopped fresh chives

"The Forsgate Country Club, in nearby Jamesburg, offers a fabulous pasta dish with a creamy sauce that includes smoked chicken and wild mushrooms," writes Deborah Lee Fallon of East Brunswick, New Jersey.

The chef makes this with smoked chicken; we use smoked turkey, which is easier to find.

Recipe notes

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