Best 4 Portobello Cream Sauce With Whole Wheat Linguini Recipes
When it comes to creating a flavorful and satisfying meal, there's nothing quite like a creamy and rich portobello mushroom sauce paired with whole wheat linguini. This delectable combination not only tantalizes the taste buds but also provides a burst of umami flavor in every bite. With its tender portobello mushrooms, luscious cream sauce, and nutritious whole wheat linguini, this dish is sure to become a favorite for both vegetarians and meat-lovers alike. Whether it's a cozy weeknight dinner or an elegant occasion, this recipe will guide you through the process of crafting a mouthwatering portobello cream sauce with whole wheat linguini that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY TOMATO RED CLAM SAUCE WITH LINGUINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 37m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.
- While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.
- Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 minutes.
- Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings.
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
HEARTY PORTOBELLO LINGUINE
If you love Mediterranean cuisine, you'll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. -Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.
Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.
LINGUINE WITH PORTOBELLO MUSHROOMS
Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe.
Provided by Maryanne
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven broiler.
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
- Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
- Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
- In a large bowl, toss together cooked linguine and the mushroom mixture.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 44.6 g, Fat 4.8 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 151.8 mg, Sugar 2.9 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
- Choose the Right Mushrooms: Look for large, firm portobello mushrooms with intact stems. Avoid any mushrooms that are bruised or have soft spots.
- Clean the Mushrooms Properly: To clean the mushrooms, use a damp paper towel to wipe away any dirt or debris. Be careful not to soak the mushrooms in water, as this can make them soggy.
- Cook the Mushrooms Thoroughly: Make sure the mushrooms are cooked all the way through before adding them to the sauce. This will help to ensure that they are safe to eat and that they have a good flavor.
- Use Fresh Herbs: Fresh herbs, such as thyme and rosemary, can really elevate the flavor of the sauce. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't Overcook the Sauce: The sauce should be cooked until it is thickened and creamy, but be careful not to overcook it, as this can make it curdle.
- Serve Immediately: The sauce is best served immediately after it is made. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Portobello cream sauce with whole-wheat linguini is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The rich and creamy sauce is made with portobello mushrooms, heavy cream, and Parmesan cheese, and it is served over al dente whole-wheat linguini. This dish is sure to please everyone at the table, and it is a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give this recipe a try!
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