PORTOBELLO MUSHROOM PASTA WITH CREAM SAUCE
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
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 MUSHROOM SAUCE
A decadent sauce for steak, also great for dipping French bread.
Provided by Breinn Robert
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 5.8 g, Cholesterol 96.8 mg, Fat 27.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 17.4 g, Sodium 69.1 mg, Sugar 1.4 g
PASTA WITH PORTOBELLO MUSHROOMS
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
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.
BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE
This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!
Provided by Peter Alfieri
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
- Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
- Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g
PORTOBELLO MUSHROOM SANDWICHES WITH TAHINI SAUCE
Categories Sandwich Mushroom Broil Sesame Bon Appétit
Yield Makes 6 sandwiches
Number Of Ingredients 12
Steps:
- Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted.
- Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion; sauté until tender, about 10 minutes. Add Creole seasoning and lemon pepper seasoning; sauté 2 minutes.
- Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve.
- *Creole or Cajun seasoning is available in the spice section of most supermarkets.
- **Available at Middle Eastern and natural foods stores and some supermarkets.
CHICKEN WITH BABY PORTABELLA CREAM SAUCE
This is a great recipe for when you need to get something together quick, but don't want it to taste like it wasn't any trouble. I usually serve it alongside a brown and wild rice combo.
Provided by JackieOhNo
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt 2 T. butter and saute chicken breasts until browned on each side. Remove from pan.
- To pan juices, add 2 T. butter and melt. Add sliced mushrooms and cook until soft, about 10 minutes, stirring occasionally.
- Add garlic powder and paprika; stir. Cook for an additional 2 miniutes.
- Pour in can of soup and combine, then add heavy cream and stir to combine. Return chicken to pan.
- Bring to a boil, then reduce heat. Cover and simmer on low heat for 10 minutes. Remove from heat and serve.
Nutrition Facts : Calories 569, Fat 38.5, SaturatedFat 22.6, Cholesterol 215.7, Sodium 855.5, Carbohydrate 11.4, Fiber 1.2, Sugar 3.2, Protein 44.3
PORTABELLA CHICKEN WITH CREAMY ROSEMARY SAUCE
This recipe is for Rise, who loves the chicken served at Applebees. I hope you like this just as well! :)
Provided by PalatablePastime
Categories Chicken Breast
Time 24m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat and sinew from chicken breasts; pound to 1/2" thickness.
- Heat 2 tbsp olive oil in large saute pan; cook chicken breasts about 5-6 minutes per side, or until nicely browned and cooked through; set aside and keep warm.
- Slice mushrooms into pieces about 3/8" thick; have ready to saute.
- Add mushrooms and cook until mushrooms become tender, 5 minutes or so, adding a little more butter if necessary; add rosemary just as mushrooms are becoming done.
- Stir in dry sherry and cook for 30 seconds or so, stirring up any bits from bottom of pan; add the cream, half the parsley, the black pepper, and cook for 30- 45 seconds more, until warmed through.
- Note: this sauce has sliced mushrooms in it, but if you prefer a creamier sauce, simply use a hand blender and puree the sauce in the pan and strain if desired, or pour it carefully into a blender and do the same.
- To serve, place chicken on serving plate and spoon creamy rosemary sauce over chicken.
Nutrition Facts : Calories 551.7, Fat 36.1, SaturatedFat 18.7, Cholesterol 162.6, Sodium 147.3, Carbohydrate 8.3, Fiber 1, Sugar 1.9, Protein 28.9
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