Portobello mushroom and spinach pasta
From Danita Sulick at Mulberry Street in Manchester
- 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
- 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