Best 2 Baby Portobella Alfredo Sauce Recipes
Indulge in a symphony of flavors with our baby portobello alfredo sauce, a culinary masterpiece that tantalizes taste buds. This creamy and decadent sauce, crafted with tender baby portobello mushrooms, Parmesan cheese, and a touch of garlic, transforms ordinary pasta into an extraordinary dish. Let your taste buds embark on a journey through our curated collection of baby portobello alfredo sauce recipes, each offering a unique twist on this classic sauce. From the classic version with fettuccine to the lighter variation with zucchini noodles, our recipes cater to diverse dietary preferences. Get ready to elevate your pasta game and impress your family and friends with this delectable sauce.
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SAUTEED BABY BELLA MUSHROOMS (& MORE RECIPES!)
Attention, mushroom lovers: here's THE perfect sautéed baby bella mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.
Provided by Sonja Overhiser
Categories Side Dish
Time 9m
Number Of Ingredients 6
Steps:
- Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
- In a saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
- Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
- Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.
Nutrition Facts : Calories 115 calories, Sugar 2.2 g, Sodium 5.7 mg, Fat 10.9 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 1.1 g, Protein 3.5 g, Cholesterol 0 mg
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.
Tips:
- Use fresh portobello mushrooms: Fresh mushrooms will have a better flavor and texture than canned or frozen mushrooms.
- Clean the mushrooms thoroughly: Use a damp paper towel to wipe away any dirt or debris from the mushrooms.
- Slice the mushrooms thinly: This will help them cook evenly and absorb the sauce better.
- Cook the mushrooms until they are tender: You want the mushrooms to be cooked through but not overcooked. Overcooked mushrooms will become tough and chewy.
- Use a good quality Alfredo sauce: The Alfredo sauce is the key to this dish, so make sure you use a sauce that you enjoy. You can use a store-bought Alfredo sauce or make your own.
- Add some Parmesan cheese: Parmesan cheese adds a delicious cheesy flavor to the dish. You can add it to the sauce or sprinkle it on top of the finished dish.
- Serve immediately: Alfredo sauce is best served immediately after it is made. If you need to make it ahead of time, you can reheat it over low heat until warmed through.
Conclusion:
Baby portobello Alfredo sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The mushrooms are tender and flavorful, and the Alfredo sauce is creamy and cheesy. This dish can be served over pasta, rice, or vegetables. With its simple ingredients and delicious flavor, baby portobello Alfredo sauce is a dish that everyone will enjoy.
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