Posts Tagged ‘portobella’

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Double Mushroom Balsamic Pasta

July 31, 2018

Pasta is a wonderful quick meal choice. This dish is hearty thanks to the mushrooms and it gets amazing flavor from the balsamic vinegar. To enhance the mushrooms, I recommend using the truffle balsamic for the double mushroom flavor. This pasta goes great with a fresh crusty bread or a crisp green salad.

You will need:

  • 1 lb dried fettucine
  • 2 T unsalted butter
  • 2 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 16 oz baby bella mushrooms, cleaned and sliced into quarters (6ths if larger mushrooms)
  • 1/3 c truffle balsamic vinegar (or regular if you can’t find truffled)
  • 1/4 c whipping cream
  • 1/3 c grated Parmesan cheese
  • Fresh cracked pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettucine 2 minutes shy of al dente, and save 1/2 cup of the cooking water. (The pasta will finish cooking in the sauce).
  2. In a large nonstick skillet, melt the butter into the olive oil over medium heat.
  3. Add the onion and garlic to the skillet.
  4. Saute until the onion starts to soften, about 5 minutes.
  5. Mix in the mushrooms and allow to saute until they start to brown, about another 10 minutes.
  6. Add the vinegar and let cook down for about 3 to 5 minutes, until reduced by half.
  7. Stir in the cream and Parmesan.
  8. Stir in the fettucine to coat with sauce and cook for another 1-2 minutes.
  9. Add some of the pasta water to reach the desired thickness, if needed.
  10. Season with fresh cracked pepper to taste.

20180710 Mushroom Fettucine

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Creamy Onion, Mushroom and Spinach Pasta Sauce

August 5, 2014

This is a very hearty sauce that D and I made one night recently. It includes lots of our favorite things: caramelized onions, mushrooms, and fresh spinach. We ate it with some homemade ravioli, but I think it would be even better with a longer noodle like fettuccine. That type of pasta would stand up to the meatiness of the sauce. It is also a little richer than most of the sauces we make, so it is definitely something to serve as a treat.

20140720 Mushroom Spinacb Sauce

You will need:

  • 3 T unsalted butter, divided
  • 1 large sweet onion, cut into thin slices
  • 3 cloves garlic, minced
  • 8 oz baby Bella mushrooms, sliced
  • 8 oz Shiitake mushrooms, stems removed and the tops sliced
  • 1/4 c sherry (or Marsala or other preferred wine) – optional
  • 14.5 oz (1 can) diced fire-roasted tomatoes
  • 5 oz fresh baby spinach
  • 1 c light cream
  • 3/4 c grated hard Italian cheeses (I used a three cheese blend of Asiago, Romano and Parmesan)
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet, melt half of the butter over medium-low heat.
  2. Add the onion slices and stir to coat with the melted butter.
  3. Pile the onions together in the middle and allow to caramelize slowly, stirring infrequently, about 15-20 minutes.
  4. Stir in the garlic and allow to cook until fragrant.
  5. Remove from the pan and reserve in a bowl on the side.
  6. Melt the remaining butter over medium heat in the same pan.
  7. Add the mushrooms and stir to coat.
  8. Allow to cook through until the liquid is mostly evaporated.
  9. Mix in the sherry to the mushrooms and allow to cook off.
  10. Add the onion-garlic mixture back into the pan.
  11. Stir in the can of diced tomatoes with their juices.
  12. Simmer over medium heat, allow to cook until the tomatoes are heated through and able to be slightly broken down with a spoon.
  13. Mix in the cream and the grated cheese. Stir gently until the cheese is melted and well integrated in the sauce.
  14. Season generously with freshly ground pepper (and salt to taste).
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