Creamy Pasta And Portabellas Recipes

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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.

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.

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

HEARTY PORTOBELLO LINGUINE



Hearty Portobello Linguine image

If you love Mediterranean cuisine, you'll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated linguine
1/4 cup olive oil
4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced
3 garlic cloves, minced
3 plum tomatoes, chopped
1/3 cup pitted Greek olives, halved
1 teaspoon Greek seasoning
3/4 cup crumbled tomato and basil feta cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.

Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.

SPAGHETTI WITH PORTABELLAS, PROSCIUTTO AND CREAM



Spaghetti With Portabellas, Prosciutto and Cream image

From the "Working Stiff Cookbook".... so decadent and divine. Unbelievable pasta with a rich, creamy sauce. A must try!

Provided by hollyfrolly

Categories     Spaghetti

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

6 ounces dried spaghetti
1 tablespoon olive oil
1 tablespoon butter
1 (4 ounce) portabella mushrooms, stemmed cut in half and sliced thin
3 shallots, finely chopped
3/4 cup heavy whipping cream
2 ounces prosciutto, cut into 1 inch dice
3 tablespoons freshly grated parmesan cheese
salt and pepper, to taste

Steps:

  • Boil water in an 8 quart pot.
  • Add spaghetti and stir well to keep it from sticking- cooking for about 8 minutes, or until al dente.
  • Heat a large skilled on high heat.
  • Add oil and butter to the pan. Add mushrooms and cook, stirring continuously, until they soften- about 4 minutes.
  • Add shallots and cook for 2 minutes more.
  • Add the cream and prosciutto and stir until the cream reduces by half- about 3 minutes.
  • Stir in the Parmesan and season with salt and pepper.
  • Drain the pasta in a colander and transfer it to a large pasta bowl.
  • Pour sauce over the pasta and toss gently so that the noodles are lightly coated.
  • Serve and enjoy!

Nutrition Facts : Calories 804.4, Fat 49.1, SaturatedFat 26.7, Cholesterol 144.1, Sodium 200.9, Carbohydrate 74.6, Fiber 3.6, Sugar 2.7, Protein 18.1

PORTOBELLO MUSHROOM PASTA



Portobello Mushroom Pasta image

A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too!

Provided by Patrica Garcia

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 8

1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
3 cloves garlic, minced
½ pound chopped portabello mushrooms
1 red bell pepper, diced
1 zucchini, cut into 1/2-inch slices
¼ cup red wine vinegar
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
  • Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
  • Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 88.8 g, Cholesterol 2.2 mg, Fat 10.3 g, Fiber 5.8 g, Protein 18.3 g, SaturatedFat 1.9 g, Sodium 55.6 mg, Sugar 6.9 g

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