PORTOBELLA SHITAKE PASTA

PORTOBELLA SHITAKE PASTA

I use mushrooms in a lot of different dishes. In this dish it’s all about the mushrooms. It needs nothing more than salt, pepper, garlic and wine. Over pasta? Yes. Big mushroom flavor is the result!

Serves 2-4

6 oz. Portobella mushrooms caps, cleaned under water, sliced 1/4 inch thick, then cut slices in half crosswise

8 oz. shitake mushrooms, washed and stems removed – to remove stem cut into cap and pluck it out; don’t cut flush with cap; the stems are too tough to include in any recipe (except when flavoring a broth, to be removed after its flavored)

4 T. margarine

6 garlic cloves, smashed and finely chopped

salt and pepper to taste

1/2 c. Marsala wine

1 lb. dried cavatappi pasta (large squiggly elbows with ridges on them), cooked in lots of salted, boiling water till tender, drained, then tossed with additional softened margarine


Prepare mushrooms. In large skillet, over medium heat, melt margarine. Add mushrooms, garlic, salt and pepper. Saute till tender, about 10 minutes.

Add Marsala wine, stir well, turn heat off and let set in the wine for 30 minutes. Reheat to serve. Adjust for seasoning and spoon over pasta.






Advertisements

Come back soon.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.