3.8.17 Portobello mushroom and spinach pasta - WFSB 3 Connecticut

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3.8.17 Portobello mushroom and spinach pasta

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Portobello mushroom and spinach pasta

From Danita Sulick at Mulberry Street in Manchester

Ingredients:

  • 6 large portobello mushrooms take stems off, scrape out the gills, and slice into 1/4 inch slices
  • 6 tablespoons olive oil
  • juice from the portobello mushrooms
  • 1/2 red onion diced
  • 2 garlic clove minced
  • 1/2 cup white wine
  • 1 cup marinara sauce
  • 1 cup chicken stock
  • container baby spinach
  • 1/4 cup shredded basil
  • 1/3 cup romano cheese
  • kosher salt and fresh pepper
  • 3/4 pound cooked pasta

Directions:

  • Put a large pot on stove, medium high heat, add 3 tablespoons olive oil.Put portabellos into pot. Add 1 tsp kosher salt and 1/4 tsp fresh pepper.
     
  • Cook down until mushrooms are cooked through. About 20 minutes. There should be about 1/3 cup portobello mushroom juice in pot. Reserve. If there isnt any juice because it reduced, add 1/2 cup of waterto pot and heat through.
  • Strain juice and set both a side.
  • In a large saute pan, heat over medium high heat, add 3 tablespoons olive oil.
  • Add red onion, cook 2-3 minutes add garlic, cook 1 minute.
  • Add portobello mushroom to pan coke 2 minutes deglaze with white wine.
  • Reduce wine until almost gone, add reserved mushroom juice, stock and marinara. Bring to a boil.
  • Add spinach, cook spinach down, about 1 minute. If sauce reduces hit with a bit more stock. Add pasta and toss. Cook for 1-2 minutes.
  • Add fresh basil and romano cheese. Season with kosher salt and fresh pepper to your taste