Best 9 Pasta With Portabella Mushrooms In Mustard Sauce Recipes

PASTA WITH PORTOBELLO MUSHROOMS

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.

PORTOBELLO MUSHROOM SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.

PASTA WITH PORTABELLA MUSHROOMS IN MUSTARD SAUCE

Steps:

• Bring 2 ½ quarts lightly salted water to a boil in a wok over high heat; add in pasta and stir to prevent sticking.
• Cook, stirring occasionally, until just tender, for 10-12 minutes; drain well and set aside; dry the wok.
• Set the wok over high heat, add in 1 ½ tablespoons oil.
• Add the mushrooms and 1 teaspoon salt; stir-fry until tender, for about 2 minutes; transfer to a mixing bowl; set aside.
• Return the wok to high heat, and add the remaining 1 tablespoon oil.
• Add the garlic and onion; stir-fry for 1 ½ minutes; add the remaining ½ teaspoon salt, rosemary, and crushed red pepper; stir-fry 1 ½ minutes.
• Add the vegetable stock and bring to a boil; decrease heat to low and cook for 2 minutes, scraping up the brown bits from the bottom of the wok.
• Add mixture to the bowl with the mushrooms.
• Return wok to high heat; add in mirin and mustard; stir with a wire whisk to blend; bring to a boil; add the reserved pasta and mushroom mixture; cook, stirring 2 minutes.
• Toss in the pine nuts; serve.

HERBED PORTOBELLO PASTA

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE

Steps:

• Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.
• Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

PORTABELLA MUSHROOM PASTA

Steps:

• Bring 3/4 cup broth to boil.
• Add garlic and Molly McButter.
• Add mushrooms and cook on high heat until liquid reduced by half.
• Add cooked pasta, red pepper and remaining broth.
• Sprinkle with feta cheese.

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
• Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

PASTA WITH BIG-BELLY PORTOBELLO SAUCE

Steps:

• Bring salted water to a boil in a deep pasta pan.
• Cook the pasta al dente; when you drain the pasta, cold-shock it with running water to stop the cooking process.
• While the pasta is cooking, heat a large skillet over med-high heat.
• Add in oil, garlic, and crushed red pepper.
• As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices.
• Coat them with the oil with a good shake or two of the pan (or stir).
• Sprinkle them with a little salt.
• Cover the pan with a lid or foil and lower heat to med-low; let the mushrooms cook for 10 minutes or until deep brown and soft.
• There should be a good amount of mushroom gravy in the bottom of the pan.
• Add in the can of tomatoes and parsley; heat through and give the pan a good shake (or stir).
• The sauce will be a nice reddish brown and will have a beefy taste; combine with the pasta and dump on a platter.
• Serve with shaved or grated Parmigiano or Asiago cheese, bread, and a green salad.

PORTABELLA MUSHROOM PASTA TOSS

Steps:

• Place 5 quarts of water in a large pot. Bring to a boil and add salt if desired. Add pasta and cook for 8-12 minutes.
• In a second large pot, heat olive oil. Add red onion and stir until lightly caramelized. Add garlic and cook for one minute, being careful not to burn it.
• Add mushrooms and cook until they are cooked down and softened. Add marinara and basil. Let the flavors cook together for 10 minutes.
• When pasta finishes cooking, drain well, reserving a few tablespoons of the pasta water. Add pasta and small amount of pasta water to sauce.
• Garnish with coarsely chopped or whole leaf basil. Mangia!