Portobello Mushroom Pasta With Basil Recipes

PASTA WITH PORTOBELLO MUSHROOMS

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.

HERBED PORTOBELLO PASTA

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

WILD MUSHROOM AND BASIL PASTA

Steps:

• For sauce, heat heavy skillet.
• Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
• Add mushrooms and sautee until juices begin to emerge.
• Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
• Coat mushrooms and cook for another minute or so.
• Add basil and cook until leaves are slightly wilted.
• Remove garlic cloves.
• Add salt and pepper to taste.
• Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
• Transfer to plates and top with mushrooms and grated parmesan.

PASTA WITH PORTOBELLO MUSHROOMS

Steps:

• Cook the pasta in boiling water.
• Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
• Blend the ricotta and yogurt thoroughly. Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste. Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
• Reduce the heat under the mushrooms to very low. Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot. If it gets hot, it will separate.
• Season with salt and pepper, and spoon over the pasta. Sprinkle with parsley. Serve with cheese.

PORTOBELLO MUSHROOM PASTA WITH BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
• While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring.
• Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.

PORTOBELLO MUSHROOM PASTA WITH BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
• While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring.
• Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.

HEARTY PORTOBELLO LINGUINE

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.

GARLIC PORTABELLA MUSHROOM PASTA

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.