Posted by: literallydelicious | July 1, 2010

Portobello Pasta

We love portobello mushrooms around here, so when I came across a recipe using them, I had to give it a try. Except that I couldn’t find about half of the items called for. I substituted about half of it, but it still turned out great. It’s a great vegetarian dish, though I didn’t call it that for fear my husband wouldn’t like it. As it was, he thought it was great.

This is another of those concept recipes — the amounts aren’t really important; cook what looks good to you.



portobello mushrooms, wiped clean with a damp cloth

2 tablespoons butter

sea salt

a tablespoon or two of olive oil

cremini mushrooms, wiped clean

red pepper, onion and celery cut into bite-size pieces

garlic to taste

one bay leaf

oregano and red pepper flakes to taste

a tablespoon or two of tomato paste

1 quart chicken or vegetable stock

one can stewed tomatoes



pecorino romano or fresh grated Parmesan cheese

1. Chop the portobellos and creminis into bite-sized pieces. Set aside the creminis. Bring a pot of water to a boil for the pasta.

2. Melt butter in a large skillet. Add portobellos and cook until browned. Season with sea salt.

3. Add olive oil to skillet. When heated, add creminis, celery, onion and red pepper. Stir in garlic and bay leaf, and cook until veggies are tender.

4. Add red pepper flakes and oregano; stir in tomato paste.

5. After cooking a minute or two, add chicken broth, along with a can of stewed tomatoes.

6. Cook the pasta (any kind of small shell or tube will do), drain well and toss with a couple tablespoons butter. Stir in a spoonful or two of sauce. Ladle pasta into bowls and top with additional sauce. Sprinkle with pecorino.




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