Garlic Portabella Mushroom Pasta Recipes

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.

Steps:

• In large glass or plastic bowl or resealable food-storage plastic bag, mix oil, vinegar, oregano, thyme, salt and garlic. Add mushrooms; turn to coat. Cover dish or seal bag; refrigerate 1 hour.
• Heat coals or gas grill for direct heat. Remove mushrooms from marinade (mushrooms will absorb most of the marinade). Cover and grill mushrooms over medium heat 8 to 10 minutes or until tender. Sprinkle with cheese.

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
• Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.

Steps:

• Sauté the mushrooms in olive oil until browned on one side, 4-6 minutes.
• Turn and add the garlic, salt and pepper.
• Sauté for another 2 minutes, add the parsley and cover the pan.
• Turn off the heat and serve immediately Garnished with a little chopped fresh parsley, if desired.

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.
• Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
• Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.
• Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.
• Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places.
• When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.

Steps:

• Cook pasta per directions on box (al dente).
• heat olive oil in skillet.
• add garlic and onion and saute for 5 minutes (until light brown).
• Add chopped mushrooms, basil, oregano, salt & pepper.
• add butter and saute until mushrooms are almost tender.
• add vermouth and saute for 2-5 minutes or until liquid is almost completely absorbed.
• Add cream and cook until slightly thickened.
• when pasta is done drain and mix with pasta over low heat until coated.
• Add parmesan cheese to taste and serve.

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.

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!