Pasta - Slow Cooked Portobello Pasta
From NYTimes Mark Bittman "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. 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."
From NYTimes Mark Bittman "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. 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."
- Carbohydrate 8.50659164234 g
- Cholesterol 11 mg
- Fat 3.9243980924 g
- Fiber 2.23873574414079 g
- Protein 7.351476155 g
- Saturated Fat 2.210659252012 g
- Serving Size 1 1 Serving (297g)
- Sodium 218.917086001167 mg
- Sugar 6.26785589819922 g
- Trans Fat 0.341067612966 g
- Calories 92 calories
Step-by-step
- Trim hard parts from mushrooms and discard. Brush mushrooms dry 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. Cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes.
- 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.
A Weeknight Wonder: Slow-Cooked Portobello Pasta
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. My evenings are a whirlwind of homework help, soccer practice pick-ups, and the ever-present laundry mountain. But even amidst the chaos, I crave a satisfying dinner that doesn't involve takeout or frozen food. That's where this slow-cooked portobello pasta recipe comes in. It’s a lifesaver!
I discovered this recipe in a tattered copy of one of my favorite cookbooks, and it's become a staple in our family rotation. The beauty of this dish is its simplicity and versatility. The slow cooking of the portobellos intensifies their earthy flavor, creating a rich and savory sauce that's surprisingly easy to make. Forget complicated techniques or hard-to-find ingredients – this recipe is all about maximizing flavor with minimal effort. I often adapt it based on what I have on hand. Sometimes I swap the penne for another pasta shape, and depending on the season, I might add a handful of spinach or kale at the end for extra greens. The possibilities are endless!
The key, as the original recipe emphasizes, is the slow cooking of the mushrooms. Don't rush this step! The low and slow approach allows the mushrooms to release their moisture, resulting in a concentrated, umami-rich sauce. I usually start this process while I'm tackling other tasks – cleaning, prepping the other ingredients – and by the time I’m ready to move onto the next steps the mushrooms are wonderfully tender and flavorful. It's multitasking at its finest, and it truly makes a difference in the final taste.
Beyond its practicality, this dish is incredibly satisfying. The earthy portobellos provide a hearty base, the pasta offers comforting carbs, and the fresh Parmesan adds a salty, sharp counterpoint. It's a meal that's both nourishing and delicious, perfect for a busy weeknight. Even my picky eaters (yes, even the teenager!) eagerly gobble this up.
Beyond the Recipe: Weeknight Wisdom
This recipe isn't just about pasta; it's about embracing efficiency in the kitchen. For those of us constantly juggling multiple responsibilities, finding shortcuts without sacrificing taste is essential. This recipe teaches you to appreciate the power of slow cooking – letting time work its magic while you tend to other things – and to appreciate the simplicity of delicious, wholesome food. In the end, it’s about more than just a meal; it’s a small act of self-care in a hectic world.
Tips for Success:
- Don't overcrowd the pan: If you have a lot of mushrooms, cook them in batches to ensure even cooking and prevent steaming.
- Use good quality olive oil: The olive oil is a significant component of the flavor, so don't skimp on this ingredient.
- Adjust seasoning to taste: Don't be afraid to add more salt, pepper, or herbs to suit your preferences.
- Make it a complete meal: Serve with a side salad for a balanced and nutritious dinner.
This portobello pasta is a true weeknight winner, and I hope it becomes a beloved recipe in your home as it has in mine. Happy cooking!
