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.
CHEF DAVIES-TIGHT™ 