Tag Archives: portobello mushrooms

Baked Balsamic Portbello Mushrooms

7 Aug

Portobello mushrooms baked with balsamic vinegar.

  • 6 portbello mushrooms
  • 6 tbsps balsamic vinegar
  • 6 tbsps extra virgin olive oil
  • freshly ground pepper and sea salt to taste

In an oven safe dish, season each mushroom with one tablespoon of balsamic vinegar, one tablespoon extra virgin olive oil and pepper. Placing the mushrooms such that the stems are facing up, bake in a preheated oven at 350º for 15 minutes. Season with salt when finished.

Six portobello mushrooms in a baking dish.

Portobello mushrooms seasoned with balsamic vinegar, olive oil and freshly ground pepper.

Mushrooms finished baking.

Advertisements

Creamy Chardonnay Sauce with Mushrooms, Bacon and Brie

8 May

Bowtie pasta in a creamy Chardonnay sauce with bacon, mushrooms and topped with slices of brie cheese.

  • 150g bowtie pasta, cook as directed
  • about 10 cremini mushrooms, sliced
  • 3 portobello mushrooms, sliced
  • 1 small onion, finely chopped
  • 4 slices  bacon, trim fat, cut into small pieces
  • 1 cup chardonnay 
  • 1/2 to 3/4 cup skim milk
  • sea salt and freshly ground pepper to taste
  • 1/2 tsp paprika 
  • 2 to 3 tbsps flour
  • 2 sprigs of green onion, diced (this is mostly for colour)
  • 8 thin slices of brie or camembert

Bacon and onion sauteing.

In a large pot, add in the bacon. Once some of the fat had been rendered, add in the onions. (Remember to trim the bacon before cooking it. You only want a little bit of fat.)  If the bacon sticks to the bottom of the pot, add a few tablespoons of the chardonnay. Cook until the onions are soft, then add in the mushrooms. Mix well and add in the salt, pepper and paprika. Combine well and then add in the remaining chardonnay. Reduce to a simmer and cook until the mushrooms are soft (about 5 to 7 minutes).

Mushrooms, bacon and onions sauteing.

Mushrooms, bacon and onions after sauteing for about 5 minutes.

Creamy chardonnay sauce with bacon and mushrooms.

On a medium low heat, gradually add in the flour (start with 2 tbsps and add more if needed) and mix. The sauce should thicken momentarily.  If the sauce appears watery, add in a little bit more flour. Once the sauce is to an ideal consistency, add in the milk (start with 1/2 cup and add more if the sauce appears too thick) and green onions.  When the sauce begins to bubble, add in the pasta. Thoroughly combine so that each pasta is coated with the sauce.  Dish the pasta onto a serving dish and place a few slices of the brie onto the pasta. By the time you walk from the kitchen to the dinner table, the brie should be slightly melted.

Eat immediately. Serves two. Pair this dish with the same chardonnay used to make the sauce, if so desired.

This recipe was inspired by one I ate at Marbles which had cheese tortellini in a chardonnay cream sauce with mushrooms and garnished with grilled asparagus and slices of camembert. This was such a perfect combination that I had to try a home made version. I added the bacon on impulse but feel free to omit and make it vegetarian friendly. (Sorry there is no picture  of Marbles’ version because I forgot my camera.)

A Creamy Spinach and Mushroom Pasta

27 Mar

Whole wheat penne in a creamy spinach and mushroom sauce.

  • 100 grams whole wheat penne (can easily substitute with any type of short pasta), cook as instructed and also save some (1 cup should be sufficient) of the hot pasta water
  • 250g baby spinach, cut chiffonade style
  • 2 portobello mushrooms cut into bit-size pieces (any type of mushroom would work too)
  • 1/4 cup freshly grated parmesan cheese
  • 1 to 2 cups of skim milk
  • 2 tbsps flour
  • 3 cloves garlic, finely chopped
  • 3 tbsps extra virgin olive oil
  • sea salt and pepper
  • 1 large egg

Two Portobello mushrooms and baby spinach.

Heat a sauce pan on high. Once hot, add in olive oil and garlic. When the garlic begins to brown, add in the flour. Cook the flour for 20 to 30 seconds, then gradually add in 1 cup of milk while stirring continuously.

Garlic, flour, olive oil and milk simmering to make base of sauce.

When the sauce begins to thicken, add in the spinach. If the mixture appears dry, add in a little more milk. Mix well and turn down heat to medium.

Spinach in a creamy milk sauce.

Add in the portobello mushrooms. Mix well. Season generously with salt and pepper.  Add in the parmesan cheese.

Creamy spinach and mushroom sauce.

Once the mushrooms are soft, add in the pasta. Combine well.

Creamy spinach and mushroom sauce with penne.

In a large bowl, beat the egg. While beating, gradually add in a few spoonfuls of the hot pasta water to increase the temperature of the egg without scrambling it. Add enough water such that the egg is hot to the touch. This is known as tempering. It is important to continuously whisk the egg while the water is gradually being added, otherwise the egg may scramble.

Remove the pasta and sauce from the direct heat. Add in the warm beaten egg. Combine well. Add more grated parmesan if deserved. Serve immediately.