Portobello Mushrooms With Pappardelle Recipe

ingredients

8 ounces egg pasta, cut into 1/2-inch-wide noodles or dried pappardelle
2 portobello mushrooms
2 tablespoons olive oil
1 small onion, finely diced
salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 tablespoon tomato paste
1/2 cup dry white or red wine
1/2 cup cream to taste, optional
1/2 cup chopped parsley
3 teaspoons minced rosemary or marjoram
2 tablespoons toasted bread crumbs
freshly grated Parmesan cheese

directions

Make the pasta first and set it aside. Start heating a large pot of water for the pasta.

Meanwhile, remove the stems and gills from the portobellos and slice the caps into 1/2-inch strips. Cut the larger pieces in half.

Heat the oil in a large skillet, add the onion, and cook over medium heat until lightly colored. Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes. Season with salt and pepper and add half the garlic.

Mix the tomato paste and wine and add it to the mushrooms. Lower the heat and cook for 5 minutes more. If the pan dries, add a little pasta water.

Cook the pasta in the boiling salted water, then drain and add it to the mushrooms along with the cream, herbs, and remaining garlic.

Toss, correct the seasonings, and divide among warm serving plates. Scatter the bread crumbs and a very light dusting of freshly grated cheese over each serving.

nutrition data

Nutritional data has not been calculated yet.