Monday, August 27, 2012

Portabello Mushrooms and Pasta





I love portabello musrooms! They're great fried on a sandwich, raw, and chopped up into pieces with pasta and in cream sauces.

These tasty morsels are actually brown crimini mushrooms that someone found a better marketing name for. With either name, they taste just as good.

What's the difference?

Portabello mushrooms have a very strong mushroom flavor and retain their soild feel, unlike some of their counterparts. That's what I like about them anyway.

Another thing, they're easy to make and take very little time to throw together with pasta for unexpected company. I am also a great fan of this kind of 'fast' food!

You can also add chicken to the pasta/mushroom recipe to give it extra protein.

Enjoy!


Pasta with Portabello Mushrooms

Boil one package of pasta, drain and set aside. This recipe is better with short pastas rather than spaghetti, etc.

In a large skillet, combine one tablespoon olive oil three cloves of garlic, five large mushrooms, 1/2 red bell pepper, 1/2 small white onion and cook until soft on low heat. Add in 1/2 cup red wine and allow to simmer for about five minutes.

Combine this mixture with the pasta and toss with Parmesan cheese.

Goes well with the rest of the bottle of wine, some toasted garlic bread and salad.

Serves four comfortably.


Joyce Lavene
Treacherous Toys - next week!
Renaissance Faire Mysteries
www.joyceandjimlavene.com
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2 comments:

Marian Allen said...

Mmmmm, Portabello! I like 'em stuffed, or fried whole in butter and put on a crusty roll. Or in a stir-fry. Or soup. Or....

Marian Allen
Fantasies, mysteries, comedies, recipes

Joyce Lavene said...

Me too!