PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)
I saw one of the owners of Pasta Pomodoro make this on a local tv show. The measurements are approximate as he only demonstrated the ingredients used, no measurements. But this dish is easy and pretty hard to mess up. Mine tasted just as good as the one from the restaurant (I just tried this dish about a couple of weeks ago). A couple of pointers to make it tasty: Be sure to salt your water for pasta, this gives your pasta some flavor. After adding the pasta to the sauce, cook it for a minute of two so the pasta soaks up the sauce. After this step, you can taste and adjust flavor, adding parmesan cheese to give it more flavor (optional). Note: I actually didn't use the entire package of porchini mushrooms, only a little more than 1/2 of the package because it's expensive, also I used baby spinach instead of arugula because my kids do not appreciate the "bite" of the arugula.
Provided by JMigs0
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
- Prepare the sausage according to package directions (cooked throughly and browned), drain.
- Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
- Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
- Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
- Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.
Nutrition Facts : Calories 430.3, Fat 27.6, SaturatedFat 10.2, Cholesterol 57.9, Sodium 921.4, Carbohydrate 26.5, Fiber 4.1, Sugar 1.2, Protein 17.4
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.
PENNE WITH CHICKEN, PORTABELLA & PEPPERS
This is something I came up with to have a restaurant style pasta dish at home. You can vary the sauce used, in order to change the recipe. It also works great with a red pepper sauce or an alfredo sauce. I used to use white mushrooms, but the potabellos really brought it to the next level.
Provided by Paul Elliott
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut up chicken into bite sized pieces.
- Marinate in wine and 1 crushed clove of garlic for 1 hour.
- Cook pasta according to package instructions and set aside.
- Chop up all vegetables.
- In large skillet heat 1 Tbsp olive oil on med high.
- Add chicken and stir-fry until it just turns opaque.
- Remove chicken and set aside.
- Heat remaining olive oil and add onions and mushrooms.
- Stir-fry about 5 minutes.
- Add peppers and stir-fry about 5 minutes.
- Add tomato and stir fry about a minute.
- Put chicken back in for about 2 minutes.
- Add in marinara sauce and stir to coat everything.
- Add in cooked penne noodles and stir in for a minute.
- Serve and enjoy.
Nutrition Facts : Calories 604.1, Fat 12.8, SaturatedFat 1.9, Cholesterol 51.3, Sodium 667, Carbohydrate 90.3, Fiber 11.7, Sugar 13.9, Protein 31.1
PORTOBELLO-PORCINI CACCIATORE
Provided by Rachael Ray : Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
- Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
- Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.
PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS
This is a delicious pasta dish that uses a red wine reduction. Rich, hearty, and surprisingly easy to make. Use your favorite cheese to top.
Provided by Greg R,
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
- Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
- Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.
Nutrition Facts : Calories 678.9 calories, Carbohydrate 80.6 g, Cholesterol 42.4 mg, Fat 21 g, Fiber 7.3 g, Protein 29.3 g, SaturatedFat 7.6 g, Sodium 2254.1 mg, Sugar 9.3 g
PENNE WITH PORTABELLA MUSHROOMS AND FENNEL
Portabellas take top billing in this 30-minute meatless main dish. Delizioso!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
- Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.
Nutrition Facts : Calories 490, Carbohydrate 73 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 8 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 14 g, TransFat 0 g
PORTOBELLO PARMESAN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE
This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!
Provided by Peter Alfieri
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
- Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
- Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g
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