I found some pretty cute portobello mushrooms at the store recently and couldn’t resist buying them because they look so fresh. They are almost prefect with no bruises. So, I got a bunch and wasn’t sure what to do with them.
On the same trip, I found these huge, funny shape pasta imported from Italy. I have forgotten the name of the pasta but they look like broken snail shells. My children who normally make most of the grocery shopping choices demanded to get them because it is something new.
So, I decided to make a pasta dish with the portobello mushroom. I left the mushroom intact as the kids do not like it and it will be a chore to pick out those pieces of mushroom.
The pasta shapes close up. It takes a while of boiling to soften them and after cooking, they become even larger. So, the baby portobello size and the pasta fit perfectly. I was afraid that the mushroom smell will be too strong so I parboiled it in the pasta cooking water. It also removes some of the brownish colour.
You can find many of the recipe for pasta sauces in the related posts. But briefly, what I did was to heat some butter, stir some garlic, add cream, brown cheese (which I had stored in the freezer) and brandy. Then, I add in the pasta and mushroom to simmer for a while. I give it as dash of salt, pepper and Italian dried herbs.
A not too flattering photo because I am still not used to my son’s Nikon P4. I tend to get lens shadow. Grrr…..
The taste is great because of the richness of the mushroom, brandy and brown cheese plus cream. But I could only manage eating the mushroom because it is too rich for me.
I prefer grilled portobello mushrooms.