Garlic Portabella Mushroom Pasta Recipes

PORTOBELLO MUSHROOM PASTA WITH CREAM SAUCE

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.

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

PORTABELLA MUSHROOM SAUCE

Steps:

• Rinse and thinly slice mushroom caps.
• On a low heat, combine wine, parsley, garlic, and mushrooms. Stir frequently.
• Sauté 5 minutes or until mushrooms are cooked through.
• Remove skillet from heat. Slowly add alfredo sauce.
• Season with salt and pepper to taste.
• Pour over pasta, garnish with cheese.
• Serve immediately.

PORTABELLA MUSHROOM PASTA

Steps:

• Bring 3/4 cup broth to boil.
• Add garlic and Molly McButter.
• Add mushrooms and cook on high heat until liquid reduced by half.
• Add cooked pasta, red pepper and remaining broth.
• Sprinkle with feta cheese.

GARLIC-HERB PORTABELLA MUSHROOMS

Steps:

• Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
• Marinate for 1-2 hours, tossing once or twice.
• Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
• Serve as a side dish, main course, or on a roll (burger substitute).
• Topped with shaved cheese.

PASTA WITH PORTOBELLO MUSHROOMS

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.