Fettuccine with Portobello Mushrooms
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy

This hearty dish with the rich taste of the dark brown portobello mushrooms doesn’t even need a meat, but if you were to serve a second course of meat a grilled or pan-fried skirt steak would be nice with a little spinach and pine nuts on the side.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes

6 tablespoons extra-virgin olive oil

2 pounds portobello mushrooms, cut in half and sliced

5 large garlic cloves, finely chopped

1/4 cup finely chopped fresh parsley

Salt and freshly ground black pepper to taste

3/4 pound fettuccine

1. In a skillet, heat the olive oil over low heat, then cook the mushrooms and garlic, covered, until the mushrooms are soft and very dark and little liquid is left, about 20 minutes.  Stir in the parsley and season with salt and pepper.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.  Transfer the pasta to the skillet and toss with the mushrooms and serve.

Variation: 

Note: 

Posted: 12/25/2006