Penne With Portobello Mushroom Ragu Recipes

PORTOBELLO PENNE PASTA CASSEROLE

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.

PORTOBELLO MUSHROOM, HOT AND SWEET PEPPER RAGU WITH PAPPARDELLE

Steps:

• Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
• Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
• Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
• Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.

PENNE WITH PORTOBELLO MUSHROOM RAGU

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Remove and discard the mushroom stems; wipe caps clean.
• Cut the mushrooms in half; slice each half crosswise into 1/4-inch thick strips; set aside.
• Heat the oil in a large skillet.
• Add in the onion and saute over medium heat until translucent, about 5 minutes.
• Add the mushrooms and cook, stirring occasionally, until they are quite tender and have begun to give off some liquid.
• Stir in the rosemary and salt and pepper to taste; cook for 30 seconds.
• Add the wine and simmer until it reduces by half, about 3 minutes.
• Add the tomatoes and simmer until the sauce thickens considerably, 10-15 minutes; adjust the seasonings.
• When the water comes to a boil, add salt to taste and the penne.
• Cook until al dente, then drain.
• Toss the penne with the mushroom sauce and mix well.
• Divide among individual bowls and serve immediately with grated cheese passed separately at the table.

PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS

Steps:

• Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
• Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

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.

PORTOBELLO MUSHROOM RAGU

Steps:

• 1. Heat olive oil in a large casserole and saute the onions until lightly browned, 3 to 4 minutes, stirring often.
• 2. Add garlic, saute for 1 minute, then stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2 to 3 minutes.
• 3. Add tomatoes and cook until the mixture is thick, about 10 minutes. Serve over wheatberry, bulgur wheat pilaf or soft cornmeal polenta. Ragu can be cooled and refrigerated for up to 4 days, Garnish with additional thyme, if desired.

PENNE WITH SAUSAGE, WILD MUSHROOMS AND SPINACH

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.

PEPPERED PORTOBELLO PENNE

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat.

MUSHROOM PENNE BAKE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

PENNE WITH MUSHROOM RAGOUT AND SPINACH

Steps:

• Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely. Measure out 1 cup of the soaking liquid and set aside.
• Heat the olive oil in a large, heavy, nonstick skillet over medium heat and add the onion or shallots. Cook, stirring often, until tender, about 5 minutes. Turn up the heat to medium-high and add the fresh mushrooms. Cook, stirring often, until they begin to soften and sweat, about 5 minutes. Add the garlic and salt to taste, stir together for about 30 seconds, then add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms. Add the herbs and the mushroom soaking liquid. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant. Turn off the heat, stir in some freshly ground pepper, taste and adjust salt.
• Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 20 seconds only. Remove with a skimmer and transfer to the ice water, then drain and squeeze out water. Chop coarsely and add to the mushrooms. Reheat gently over low heat.
• Bring the water back to a boil and cook the pasta al dente following the timing suggestions on the package. If there is not much broth in the pan with the mushrooms and spinach, add a ladleful of pasta water. Drain the pasta, toss with the mushrooms and spinach, add Parmesan to taste, and serve at once.