Baby portobello mushroom, brown cheese & brandy sauce pasta

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.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

7 thoughts on “Baby portobello mushroom, brown cheese & brandy sauce pasta

    Bradley M

    (April 22, 2007 - 3:50 pm)

    That was an excellent idea, Lillian. When you get good mushrooms, here are some other things you can do:

    – Portobello Sandwiches. Grill the mushroom caps whole over fire, then slice and stack on a good bread with whatever extras you would like.

    – Beef Stroganoff. Ground or cubed beef fried with onions and mushroom slices, with beef broth and sour cream added to make a gravy. Especially good over egg noodles, but also can be served over rice.


    (April 22, 2007 - 9:14 pm)

    stuff with chopped mushroom stalks, roasted capsicum, onions,

    top with white sauce and breadcrumbs.



    (April 23, 2007 - 9:44 am)

    I wonder if those were conchiglie pasta… ?


    (April 23, 2007 - 10:39 am)

    hi, if you don’t mind, what is brown cheese?

    Erina Law

    (April 23, 2007 - 1:02 pm)

    I always love the fresh mushroom – the smell is so so great. Look at your pic also hungry liau. Apa lar lagi, now is lunch time…….. Grate some cheese on top will even be more yummy, hor?


    (April 23, 2007 - 3:33 pm)

    Mmm mmm. Looks delicious. But putting in brandy for your cooks is not a wise idea leh.


    (April 23, 2007 - 4:20 pm)

    luv2it – I have it in the related post somewhere, just use the search box and you should be able to find it

    pablo – Maybe. The whole packaging is in Italian, got it from Cold Storage

    bradley & fire – Tks for the ideas.

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