If you are ever in the mood for pasta and mushrooms, this should fit the bill.
Lots of caramelized onions, lots of mushrooms, a bold amount of garlic and some feta or goat cheese to add creaminess and a bit of tartness.
I could not resist using the portobello caps as a vessel for the pasta. The pasta is whole-wheat for extra body (and fiber!).
INGREDIENTS: 4 to 6 servings
- 4 portobello mushrooms
- 10 oz (1 bag) of sliced fresh mushrooms, preferably the wild variety
- 2 large white onions
- olive oil as needed
- unsalted butter
- 1 tbsp of mashed garlic (about 6 cloves)
- 4 oz of feta cheese or goat cheese
- 2 or 3 cups of chicken broth
- 3 oz of whole-wheat penne pasta
- minced parsley for garnish
- salt, pepper, to taste
- Slice the onions and brown in olive oil and a bit of butter. Add a teaspoon of sugar to help caramelize them if desired. Add the chopped mushrooms and stir-fry, adding more butter if needed. When the mushrooms have softened, add the mashed garlic and some black pepper.
- Boil the chicken stock and add the penne pasta; boil the pasta till it absorbs the stock and is al dente. (It may be necessary to add more stock or water). Transfer the pasta with whatever broth clings to it into the mushroom mixture. Add the cheese, cut in small chunks and stir gently to combine. Serve with a sprinkle of parsley. The remaining chicken broth can be frozen and used for a soup.
- Scrape the gills from the portobellos; place cap side up on a pan lined with foil and drizzle some olive oil on the caps; roast in a 325F oven for about 20 minutes or until softened. Flip and fill with pasta.