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.
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nkomo mike
[email protected]This pasta is perfect for a vegetarian meal. It's packed with protein and flavor.
Huch Monei
[email protected]I added some chopped walnuts to this pasta for a little extra crunch and it was delicious.
Gemma Warburton
[email protected]I made this pasta with gluten-free pasta and it was just as good as the regular version.
John Humphrey
[email protected]This pasta is so flavorful and satisfying. I love the combination of mushrooms, spinach, and sun-dried tomatoes.
Natalie mastrantoni
[email protected]I've made this pasta several times and it always turns out perfectly. It's a great recipe for beginners.
temi rest
[email protected]This pasta is so easy to make and it's always delicious. It's one of my favorite recipes.
Hammad Gillani
[email protected]I made this pasta for a potluck and it was a big hit. Everyone loved it.
Md Majid
[email protected]This pasta is a great way to use up leftover mushrooms.
Amanullah Amanullah
[email protected]I love that this pasta is so versatile. You can add any vegetables or protein that you like.
Nadan Malang
[email protected]This pasta is perfect for a vegetarian meal. It's packed with protein and flavor.
Sweet Love
[email protected]I added some chopped walnuts to this pasta for a little extra crunch and it was delicious.
Jeff Garrett
[email protected]I made this pasta with gluten-free pasta and it was just as good as the regular version.
Nati Moloi
[email protected]This pasta is so flavorful and satisfying. I love the combination of mushrooms, spinach, and sun-dried tomatoes.
TIGER BEATZ
[email protected]I've made this pasta several times and it always turns out great. It's a quick and easy meal that's perfect for a weeknight dinner.
Shanto rj
[email protected]I made this pasta for dinner last night and it was a hit with my family. The kids especially loved the mushrooms.
DJ Throwbakk
[email protected]This pasta was delicious! The mushrooms were cooked perfectly and the sauce was creamy and flavorful.