PORTOBELLO CREAM SAUCE WITH WHOLE-WHEAT LINGUINI
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.
- Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.
LINGUINE WITH PORTOBELLO MUSHROOMS
Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe.
Provided by Maryanne
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven broiler.
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
- Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
- Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
- In a large bowl, toss together cooked linguine and the mushroom mixture.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 44.6 g, Fat 4.8 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 151.8 mg, Sugar 2.9 g
HERBED PORTOBELLO PASTA
Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. -Laurie Trombley, Stonyford, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.
Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 585mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges
PASTA WITH PORTOBELLO MUSHROOMS
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. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. 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.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
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.
HEARTY PORTOBELLO STUFFING
Provided by Molly O'Neill
Categories dips and spreads, side dish
Time 15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring often, until the onions are soft and the mushrooms have released their juices, about 8 minutes.
- Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes. Stir in the salt, pepper and parsley.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 312 milligrams, Sugar 3 grams, TransFat 0 grams
HEARTY PORTOBELLO LINGUINE
If you love Mediterranean cuisine, you'll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. -Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.
Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.
More about "hearty portobello linguine recipes"
SEARCHABLE RECIPE DATABASE - HEARTY PORTOBELLO LINGUINE
From directaccessrecipes.com
SPINACH STUFFED PORTOBELLOS - BUDGET BYTES
From budgetbytes.com
GRILLED PORTOBELLO MUSHROOM PASTA - COOKING CHAT
From cookingchatfood.com
HEARTY PORTOBELLO LINGUINE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
PEOPLE'S 20 MOST POPULAR RECIPES OF 2023 - MSN
From msn.com
HEARTY PORTOBELLO WELLINGTONS - SPABETTIE
From spabettie.com
RECIPE OF THE DAY: HEARTY PORTOBELLO LINGUINE
From recipesrecipesrecipes.wordpress.com
PORTOBELLO MUSHROOM PASTA WITH CREAM SAUCE - THE COOKIE WRITER
From thecookiewriter.com
22 LINGUINE RECIPES FOR NOODLE LOVERS | TASTE OF HOME
From tasteofhome.com
PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU
From familystylefood.com
HEARTY PORTOBELLO LINGUINE - PAWLOWSKI.RECIPES
From pawlowski.recipes
ORZO & OLIVE STUFFED PORTOBELLO MUSHROOMS - GRAB A PLATE
From azgrabaplate.com
SPAGHETTI WITH HEARTY MUSHROOM MARINARA SAUCE - VERY VEGANISH
From veryveganish.com
ARTICHOKE HEARTS, CARAMELIZED ONIONS AND ROASTED PORTOBELLO MUSHROOM PASTA
From thecookiewriter.com
PORTOBELLO PASTA RECIPE | MIX AND MATCH MAMA
From mixandmatchmama.com
HEARTY PORTOBELLO LINGUINE RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
HEARTY PORTOBELLO LINGUINE - BIRDYSBIRDEYEVIEW.BLOGSPOT.COM
From birdysbirdeyeview.blogspot.com
BLACK-EYED PEAS AND PASTA - PAWLOWSKI.RECIPES
From pawlowski.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love