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.
PORTABELLA PASTA BOWLS
A different way to serve portobello mushrooms...filled with pasta! A recipe for the grill. Taken from BH&G. Note: the gills on the underside of the mushroom caps can discolor the other ingredients in this recipe, that's the reasoning behind scraping them away with a spoon. Updated: FYI, I "grilled" the mushrooms and romatoes on my George Foreman and they came out fantastic...this is now officially an "any season" recipe!
Provided by jonesies
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Using a teaspoon, gently scrape gills out of the bottom of the mushroom caps.
- Lightly rinse caps.
- Pat dry with paper towels.
- Cut tomatoes in half; remove seeds and stem.
- Brush top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons of olive oil.
- Sprinkle the mushrooms and tomatoes lightly with salt and pepper.
- For a charcoal grill, grill mushroom caps and tomato halves, cut sides up, on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once halfway through cooking.
- For a gas grill, preheat grill, reduce heat to medium and place mushroom caps and tomato halves on the grill rack over heat, cover and grill as above.
- Remove vegetables from grill.
- Cook pasta according to package directions.
- Drain; return to pot.
- For dressing, coarsely chop the grilled tomatoes.
- In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
- Cover and blend or process until smooth.
- Drizzle pasta with 2 tbsp of the dressing.
- Keep warm.
- To serve, place mushroom caps on serving plates.
- Divide pasta among mushrooms.
- Drizzle with remaining dressing.
- Sprinkle with snipped basil.
Nutrition Facts : Calories 255.9, Fat 16.6, SaturatedFat 2.4, Cholesterol 21.5, Sodium 209.3, Carbohydrate 22.9, Fiber 1.9, Sugar 2.7, Protein 5.9
PORTOBELLO CREAM SAUCE WITH WHOLE-WHEAT LINGUINI
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.
- Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.
PASTA BOWL
This is fast food for a filling lunch. On a cold day, it is great to stop for a hot lunch and this one warms you down to your socks. I found this recipe in The Trailside Cookbook. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Save time by mixing together all the dry ingredients in one bag, and repacking the canned beans in plastic bags.
- At Camp: Mix together all the dry ingredients in a large pan, cover and bring to a boil. Simmer for 15 minutes, stirring occasionally, until the pasta is al dente. You can add an extra 1/2 cup/125 ml pasta if you want to thicken the dish up.
Nutrition Facts : Calories 282.5, Fat 2.5, SaturatedFat 0.5, Sodium 864.1, Carbohydrate 51.6, Fiber 9, Sugar 5.8, Protein 14.4
GARLIC PORTABELLA MUSHROOM PASTA
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
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.
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