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.
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Saeeda ch
[email protected]This dish is amazing! I highly recommend it.
Jakub Snejd
[email protected]This dish was a waste of time and money. I wouldn't recommend it to anyone.
Mithu Kumar
[email protected]This dish is too expensive to make. I wouldn't recommend it to anyone on a budget.
Nizam Asghar Syed
[email protected]I followed the recipe exactly but my dish didn't turn out as good as the picture. I'm not sure what went wrong.
Mujahid Solangi
[email protected]This dish was a little bland for my taste. I would recommend adding some more spices.
Mpilonhle Ndebele
[email protected]I'm always looking for new pasta dishes to try and this one definitely didn't disappoint. It's now one of my favorites.
Abdul Basit12
[email protected]This pasta dish is a great way to get your kids to eat their vegetables.
Shahid khan Aqbar
[email protected]I made this dish for my friends and they all loved it. It's a great dish to serve at a party.
Viwek Lamsal
[email protected]This pasta dish is a keeper! It's delicious, easy to make, and affordable.
Aparna Duwadi
[email protected]This dish was easy to make and it turned out great. I will definitely be making it again.
Emon Razz
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The sauce was so good that it made me forget all about the mushrooms.
Abhishek Ganesh
[email protected]This pasta dish is a great way to use up leftover mushrooms. It's also a very affordable meal.
Theo Thompson
[email protected]I made this dish last night and it was a hit! My family loved it. The mushrooms were so flavorful and the sauce was creamy and delicious.
sirjana panthi
[email protected]This pasta dish was delicious! The portobello mushrooms were cooked perfectly and the sauce was flavorful. I will definitely be making this again.