Best 2 Portabella Mushroom Pasta Recipes

Searching for a satisfying and delectable meal to savor? Look no further than the enticing combination of portabella mushrooms and pasta! This dish captivates taste buds with its symphony of flavors and textures. Savor the earthy essence of the portabella mushrooms, perfectly complemented by the tender embrace of pasta. Dive into a culinary adventure as you explore the world of portabella mushroom pasta, where every bite promises a journey of culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

PORTABELLA MUSHROOM PASTA

Portabella Mushroom Pasta image

Make and share this Portabella Mushroom Pasta recipe from Food.com.

Provided by Bill4151

Categories Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 cup chicken broth
2 garlic cloves
3 tablespoons Molly McButter
6 ounces portabella mushrooms, sliced
8 ounces fettuccine pasta, cooked
1 red bell pepper, roasted and sliced
2 ounces feta cheese, crumbled

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 PORTABELLA MUSHROOM PASTA

Garlic Portabella Mushroom Pasta image

This is a delicious pasta that I've been preparing for years. It is simple, delicious, and better than any restaurant pasta I've had (and I've had a lot of restaurant pasta)!

Provided by Dee Licious

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces bow tie pasta, cooked and drained (1/2 box)
2 tablespoons olive oil
1 tablespoon garlic, chopped
1/2 medium onion, chopped
1/2 teaspoon basil, prepared (from jar)
1/2 teaspoon oregano, prepared (from jar)
4 tablespoons butter
2 large portabella mushrooms, chopped
1/4 cup dry vermouth
1/2 cup heavy cream (or more if desired, can use up to 1 cup)
salt & pepper
1/2 cup parmesan cheese, grated

Steps:

Cook pasta per directions on box (al dente).
heat olive oil in skillet.
add garlic and onion and saute for 5 minutes (until light brown).
Add chopped mushrooms, basil, oregano, salt & pepper.
add butter and saute until mushrooms are almost tender.
add vermouth and saute for 2-5 minutes or until liquid is almost completely absorbed.
Add cream and cook until slightly thickened.
when pasta is done drain and mix with pasta over low heat until coated.
Add parmesan cheese to taste and serve.

Tips:

Choose the right mushrooms. For this recipe, portobello mushrooms are the best choice. They have a meaty texture and a rich, earthy flavor.
Slice the mushrooms evenly. This will help them cook evenly.
Don't overcrowd the pan. If you overcrowd the pan, the mushrooms will not cook evenly.
Cook the mushrooms over medium heat. This will help them to develop their flavor without burning.
Add the garlic and herbs at the end of cooking. This will prevent them from burning.
Use a good quality pasta. The pasta is the foundation of this dish, so it is important to use a good quality pasta that will hold its shape when cooked.
Cook the pasta according to the package directions.
Drain the pasta and rinse it with cold water. This will help to stop the cooking process and prevent the pasta from sticking together.
Add the cooked pasta to the pan with the mushrooms.
Stir in the sauce.
Serve immediately.

Conclusion:

This portobello mushroom pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The mushrooms are packed with flavor, and the sauce is creamy and rich. The pasta is the perfect vehicle for all of these flavors. This dish is sure to be a hit with your family and friends.