Anyway... I made my parents portobello mushroom pasta for dinner. Unfortunately, I don't like mushrooms - but it doesn't stop me for making fungus based foods for others. :-)
Portobello Mushroom Pasta
6-8 oz. portobello mushrooms (rough dice)
1/2 onion (fine dice)
1/2 pint cherry or grape tomatoes
1/2 cup white wine
6 tbsp butter/margarine
4 cloves garlic (fine dice)
1 cup chicken stock (or vegetable)
1 tsp rosemary
1/2 tsp crushed red pepper
1/4 cup grated Parmesan cheese
salt
pepper
pasta (cook per box instructions)
In a large saute pan, melt half the butter. When melted, add the mushrooms, onions and tomatoes. Cook on medium for 8-10 minutes until the onions are translucent and the mushrooms get tender. Add the garlic, stir and cook for a minute or so. Bring the heat up to medium-high. Add the wine and let reduce by half. Then add the chicken stock, rosemary, crushed red pepper, salt, pepper and remaining butter & let reduce until you have about 1/2 to 3/4 cup fluid surrounding your vegetables. Combine your cooked pasta and vegetables together. Add the cheese, give a quick stir and serve.
What's cooking in your kitchen?
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Hi Cole,
ReplyDeleteI was looking at some of my old post today and I have been coming to your place for a year now, wow it goes by in a hurry. Hope you are having a great week and thanks for hosting.
Come see me sometime!
Miz Helen
Hi Cole, thanks for hosting! I shared an Apple Crisp w/ Soaked Oats Topping recipe (made w/ Gravenstein apples which are in season right now). Thanks again.
ReplyDeleteMmmm. Portobello pasta. I can't wait to try it!
ReplyDeletePosted 3 articles. I hope that's ok. I couldn't decide which one I liked better this week. :)
ReplyDeletePosting a couple of recipes: lemon basil crockpot chicken and grain free coconutty cinnamon banana bread.
ReplyDeleteThis sounds delicious! I'll have to make it...like this week.
ReplyDeleteHi! I posted a tomato-carrot soup recipe, even though it's pretty hot outside for soup, because this one actually tastes good cold! It has carrot, garlic and farro in it, so it's quite thick, and tastes even better on the second day. Enjoy!
ReplyDeleteThanks for hosting again! I linked up with some Asian Grilled Salmon. Hope you like it!
ReplyDeleteMy 1st thought was ewww, mushrooms! But you're right, I could be nice and fix fungus food for someone else...like my hubs, who loves them! Glad your mom is recovering well, hopefully you will not go stir crazy in the meantime!
ReplyDeleteThanks for hosting! I'm sharing our oatmeal cookie breakfast muffins which are (surprisingly) also terrific with a scoop of vanilla ice cream! Blessings to you and yours, ~Lisa
ReplyDeleteI bet my mother-in-law would love that! She loves mushrooms. :)
ReplyDeleteThanks for hosting, Cole!
It's nice of you to make this for your fungus-loving parents even though you don't like mushrooms. I happen to like fungus based foods.
ReplyDeleteThanks for hosting! I made blackened chicken this week and poured a Creole Mustard cream sauce on top. You know, just for kicks.
I love portobello anything!
ReplyDeleteI shared:
ReplyDeleteLea's Easy Peachy Ice Cream, and Making Popcorn Without a Microwave
I like cooking things for others that I don't like to eat too. :-)
ReplyDeleteThanks for hosting!
I posted a video on drying basil leaves to preserve the flavors of summer.
ReplyDeleteThis sounds fabulous - I love mushrooms with pasta. Or, well, with anything actually. ;)
ReplyDeleteI like that you added red pepper flakes to your portobello mushroom pasta recipe. It looks fabulous. Thank you for hosting again. I shared my great grandmother's recipe for pickled red beets.
ReplyDeletethanks for hosting - try my banana bread. you will never be the same again
ReplyDeleteToday, I shared a recipe for sour pickles. Thank you for hosting us!
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