Portabella Mushrooms Teriyaki Angel Hair Pasta Recipes

SHIITAKE ANGEL HAIR PASTA

Steps:

• Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
• Meanwhile cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

TERIYAKI PORTOBELLO MUSHROOMS

Steps:

• Use a 2-quart slow cooker.
• Put the olive oil into the bottom of your slow cooker and smear it around.
• After washing the mushrooms, remove and discard the stems, and cut the mushrooms into thirds.
• Place them into the slow cooker.
• Add the brown sugar, soy sauce, mustard, and ginger.
• Toss the mushrooms with spoons (or use your hands) until the flavorings are evenly distributed.
• Cover and cook on LOW for 5 hours, or on high for about 3 hours.
• Can serve over rice or either hot or cold in a sandwich.

HERBED PORTOBELLO PASTA

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

ANGEL HAIR PASTA WITH PROSCIUTTO AND WILD MUSHROOMS

Steps:

• Rinse the mushrooms and pat dry. Cut off and reserve stems. Cut the mushroom caps into thin strips. You should have about 4 cups of mushrooms.
• Cut the tomatoes into 1/2 inch cubes.
• Cut the prosciutto into very thin strips.
• Heat oil in skillet and add mushrooms, rosemary, pepper, and crushed red pepper and salt (optional). Cook, stirring for about 3 minutes, then add the garlic and prosciutto for another 1-2 minutes.
• Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.
• Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.
• Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.
• Serve with remaining Parmesan cheese.