Pasta & Mushrooms
I love mushrooms! They are earthy and hearty and this dish is definitely all about the mushrooms. They really impart great flavor on the pasta here.You can technically use white mushrooms in this recipe, but if you can, splurge a little. A lot of the time my store has baby Portobellos on sale. I like to mix them with other types of mushrooms. I used baby Portobellos and shiitake mushrooms here.My local store actually sells a wild mushroom mix in the produce section which has a variety of mushroom in one package! The more exotic you can get, the more flavor the dish will have. I use quite a bit of mushrooms for this recipe. I really want the mushrooms to be the star here. I know it seems like a lot, but give it a try!
A little tomato, some white wine, and a lot of mushrooms, create a fragrant and creamy dish without a lot of time and effort. This is a pasta dish you can put together in the amount of time it takes to cook your pasta. Quick, easy and delicious. Sound like a perfect weeknight meal to me. A side salad an a glass of wine? Why not!
Pasta and Mushrooms
Ingredients
- 2 tablespoons olive oil
- 2 cloves chopped garlic
- 2 teaspoons chopped fresh parsley
- 1 tablespoon butter
- 10 oz baby Portobello mushrooms
- 4 oz shiitake mushrooms
- 1/4 cup dry white wine
- 2 tomatoes seeded & chopped
- 1 pound penne pasta use any pasta you like
- 1/4 cup reserved pasta cooking water if needed
- salt & pepper
- Parmesan cheese optional for topping
Instructions
- Chop your tomatoes. Rinse & slice your mushrooms.
- Heat olive oil, garlic and parsley in a large saute pan over medium heat for about a minute or two.
- Add the tomatoes. Season them with some salt & pepper. This will help them release their juice.
- Cook the tomatoes down until they release their liquid and cook down a little. This should take about 3-5 minutes. Get your pasta going, and cook according to package directions.
- Add the sliced mushrooms, stir and season with salt & pepper. Cook the mushrooms about 5-7 minutes until they have cooked down and released their liquid.
- Add the white wine. Let everything cook together for an additional 5 minutes. Check for seasoning.
- Drain your pasta reserving about a 1/4 cup of cooking water. Add the pasta to the pan and mix with the mushrooms sauce. If the sauce is too dry, add a some of the starchy cooking water a little at a time until desired consistency. Add a tablespoon of butter at the end and give everything another quick mix. Check for seasoning
- Top with some Parmesan cheese if desired. Serve!
