Creamy Pasta And Portabellas Recipes Recipe For Potato

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PORTOBELLO PENNE PASTA CASSEROLE



Portobello Penne Pasta Casserole image

Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.

Provided by chmadden

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 45m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
½ pound portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
¼ cup soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
  • Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g

PORTOBELLO MUSHROOM PASTA WITH CREAM SAUCE



Portobello Mushroom Pasta with Cream Sauce image

A hearty vegetarian recipe that can be made with any type of mushroom! Just watch the cooking time!

Provided by Kacey

Categories     Main Course

Time 55m

Number Of Ingredients 13

1 lb pasta of your choosing
3 (1/2 lb) large portobello mushrooms
8 oz button mushrooms
3 garlic cloves, minced
1 tbsp. olive oil
2 tbsp. balsamic vinegar
Salt and pepper
1/4 tsp. red chili flakes
1/4 tsp. ground thyme
1/2 cup vegetable broth
1 cup heavy whipping cream
1/4 cup white wine (optional)
1 tbsp. coarse whole grain mustard

Steps:

  • Preheat oven to 425F. Line a baking sheet with parchment paper or silicone liner.
  • Slice the portobello mushrooms, about 1/4 inch thick. Place into a large mixing bowl and pour in olive oil, garlic, balsamic vinegar, thyme, chili flakes, pepper, and salt. Toss until evenly coated. Pour onto the baking sheet and spread out evenly. Bake for 10-15 minutes. Remove from oven and set aside.
  • While the portobello mushrooms are roasting, slice the button mushrooms. Heat a frying pan with 1 tbsp, of olive oil and place over medium-high heat. Add the mushrooms and cook until nicely caramelized (about 8-10 minutes.)
  • Deglaze the pan with white wine. Stir in the portobello mushrooms and cook for a couple of minutes. Stir in the vegetable broth and mustard and bring to a simmer. Pour in the heavy cream and cook until heated through.
  • Pour sauce over desired pasta.

Nutrition Facts : Calories 458 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 222 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PORTOBELLO CREAM SAUCE WITH WHOLE-WHEAT LINGUINI



Portobello Cream Sauce with Whole-Wheat Linguini image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 tablespoons butter
4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
1 teaspoon ground thyme
1 large shallot, finely chopped
2 cloves garlic, sliced
Salt and freshly ground black pepper
1/3 cup port or Marsala, your choice of flavoring
1/2 cup chicken stock-in-a-box
1 1/2 cups heavy cream
A few grates nutmeg
1 pound whole-wheat linguini
1 cup walnut pieces
Freshly grated Parmigiano-Reggiano
1 large bunch watercress or upland cress

Steps:

  • In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
  • Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.
  • Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.

POTATO/PORTOBELLO GRATIN



Potato/Portobello Gratin image

Provided by Alton Brown

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 5

5 or 6 Yukon gold potatoes, peeled
2 or 3 Portobello mushroom caps, sliced thin
1 cup grated hard cheese such as Parmesan or Asiago
3/4 cup half and half
Kosher salt and ground black pepper

Steps:

  • Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
  • Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
  • Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

PASTA WITH POTATOES



Pasta With Potatoes image

Provided by Mark Bittman

Categories     dinner, pastas, main course

Time 1h

Yield 8 servings

Number Of Ingredients 8

2 tablespoons olive oil
1/2 cup minced pancetta or bacon, optional
3 or 4 potatoes, about 1 1/2 pounds, peeled and cut into bite-size chunks
1 tablespoon chopped garlic
3 or 4 small dried hot red chiles, or to taste (or substitute about 1 teaspoon crushed red pepper flakes)
1 28-ounce can whole plum tomatoes, not drained
1 1/2 pounds assorted dried pasta
Salt and freshly ground black pepper to taste

Steps:

  • Put several cups of water in a pot on stove, and keep it at a simmer. Place olive oil in a large saucepan, and turn heat to medium. If you're using pancetta or bacon, add it to the oil and cook, stirring occasionally, until it becomes slightly crisp, about 10 minutes. (If you are omitting the meat, proceed to the next step.)
  • Add potatoes, garlic and chiles and raise the heat to medium-high. Cook, stirring occasionally, until potatoes begin to brown all over, about 10 minutes.
  • Add tomatoes and their juice, along with 2 cups of the simmering water, and bring to a boil. Turn heat down to medium-low, and cook uncovered, stirring occasionally to break up the tomatoes and prevent sticking.
  • While potato mixture is cooking, break long dried pasta, like spaghetti, into several lengths; place cut pasta, like ziti, in a bag, and break it up with the back of a pot or a hammer. After potato mixture has simmered for about 10 minutes, add pasta and plenty of salt and pepper to pot. Simmer, stirring and adding the simmering water as necessary; mixture should remain thick and stewy, never dry.
  • When potatoes are tender and pasta quite tender - this will take 20 minutes or more - the dish is done. (It may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks; it's likely that you will need to add more liquid when you reheat.) Check the seasoning, and add some crushed red pepper flakes, black pepper or salt if needed. Serve hot, in bowls.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 4 grams, Carbohydrate 80 grams, Fat 5 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 639 milligrams, Sugar 5 grams

BAKED PORTOBELLOS WITH POTATOES AND SOUR CREAM



Baked Portobellos With Potatoes and Sour Cream image

Provided by Molly O'Neill

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced
2 tablespoons olive oil, plus more for brushing the mushrooms
1 3/4 teaspoons salt, plus more salt to taste
3 eggs
1/3 cup sour cream, plus more for garnish
1 teaspoon chopped thyme leaves
Freshly ground black pepper
2 cups Portobello Caviar, prepared without parsley (see above)
4 medium (5-inch) portobello mushroom caps
Chopped parsley for garnish

Steps:

  • Preheat oven to 425 degrees. Toss the potatoes with the oil and 1 teaspoon of salt and transfer them to a greased baking sheet large enough to hold them in a single layer. Bake, turning the potatoes once, until lightly browned, 20 to 25 minutes. Set aside.
  • Lower temperature to 400 degrees. Whisk together the eggs, 1/3 cup sour cream, thyme, 3/4 teaspoon salt and a few grinds of pepper. Stir in the portobello caviar. Brush the mushroom caps with olive oil, season them on both sides with salt and place them gill-side up on a greased baking sheet. Lay the potato slices over the mushrooms, letting some hang over the edges of the mushrooms like petals of a flower. Divide the caviar mixture evenly into 4 parts, mounding 1 part in the middle of each mushroom cap. Bake until the filling is set and the mushroom caps are very tender, about 30 minutes. Garnish each mushroom with a dollop of sour cream and parsley and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED PORTOBELLO AND POTATO GRATIN



Roasted Portobello And Potato Gratin image

"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not fancy but they can be rich, and best of all, at home they're put on the table to share." This recipe layers potatoes with meaty portobello mushrooms and tops that with bread crumbs and cream, but no cheese.

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 large portobello mushrooms, stems discarded, caps peeled
4 large garlic cloves
4 sprigs thyme
1/4 cup extra virgin olive oil
Sea salt and ground white pepper
2 tablespoons unsalted butter
1 large onion, chopped
1 1/2 cups heavy cream
1/2 cup whole milk
4 Idaho potatoes, about 2 pounds
1/4 teaspoon freshly grated nutmeg
1/4 cup dry bread crumbs

Steps:

  • Heat oven to 400 degrees. Line a baking sheet with sides with a sheet of parchment. Place mushrooms gill side up on parchment. Thinly slice 3 garlic cloves, and scatter over mushrooms. Place a thyme sprig on each mushroom, drizzle caps with olive oil, salt and pepper, and place in oven until soft and releasing liquid, 10 to 15 minutes. Remove, and allow to cool. Keep oven on.
  • Heat 1 tablespoon butter in a skillet, add onions, and sauté over medium-low heat until soft and beginning to color. Add cream and milk, scald, and remove from heat. Use remaining butter to grease a 9-inch gratin dish about 2 inches deep. Rub dish with remaining garlic clove.
  • Remove and reserve garlic from mushrooms. Discard thyme. Slice mushrooms 1/2 inch thick.
  • Peel and thinly slice potatoes. Place 1/3 of the potatoes in gratin dish, season with salt, pepper and nutmeg, scatter with half the reserved sliced garlic. Arrange half the mushroom slices on top. Repeat layers. Layer last third of potatoes on top. Season with salt and pepper. Pour scalded milk and cream with onions on top. Strew bread crumbs on top.
  • Place gratin dish on a baking sheet, and place in oven. Bake about 1 hour, until potatoes are tender and liquid has thickened. If top browns too fast, tent with foil. Allow to stand 10 minutes, then serve.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 627 milligrams, Sugar 5 grams, TransFat 0 grams

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

POTATO AND PORTOBELLO MUSHROOM GRATIN



Potato and Portobello Mushroom Gratin image

Categories     Garlic     Herb     Mushroom     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Casserole/Gratin     Rosemary     Fall     Winter     Thyme     Christmas Eve     Party     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

1 1/2 cups hot water
1 1/2-ounce package dried porcini mushrooms*
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves, minced
4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
  • Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
  • Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

CREAMY PASTA AND PORTABELLAS



Creamy Pasta and Portabellas image

Make and share this Creamy Pasta and Portabellas recipe from Food.com.

Provided by pamela t.

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (10 ounce) box cavatappi pasta
2 portabella mushrooms
1/4 cup fresh basil, chiffonade
1 cup arugula
12 ounces part-skim ricotta cheese
8 ounces mozzarella cheese
2 tablespoons butter
2 tablespoons olive oil
1 pinch salt
pepper
fresh lemon juice, if desired

Steps:

  • Prepare cavatappi according to package directions. Drain and set aside.
  • Meanwhile clean stems of portabellas and discard. Slice mushrooms in thin slices and drizzle with olive oil.
  • Place on parchment lined baking sheet and sprinke with kosher salt or sea salt.
  • Broil approximately 4-5 minutes until lightly browned; set aside.
  • Place drained cavatappi in a baking dish; add 2 T softened butter.
  • Add ricotta and mix until blended.
  • Cover with mushrooms.
  • Top with mozarella.
  • Bake uncovered about 15 minutes on 325F until cheese is melted.
  • Remove from oven.
  • Place handful of fresh arugula on each plate.
  • Cover with pasta and mushrooms.
  • Cut basil with sharp knife into chiffonade ribbons right before you use it. It will keep its flavor and aroma.
  • Sprinkle with fresh basil.
  • Squeeze fresh lemon on top, if desired.

Nutrition Facts : Calories 454, Fat 22.4, SaturatedFat 11.2, Cholesterol 58.8, Sodium 378.8, Carbohydrate 40.6, Fiber 2, Sugar 2.6, Protein 22.2

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