Portobello Mushroom and Sundried Tomato Pasta in a Garlic Cream Sauce.

3I love mushrooms, they’re one of my favorite vegetables and anyone who knows me can vouch for the fact that my knees go weak when you saute them up with some onions. You think I’m joking, but I could easily live off the two and be happy. Yes, I’m that serious. Now, sun-dried tomatoes are something that I personally don’t have a whole lot of experience using. Well, I have seen the error in my ways and will be incorporating them more often. The combination of the mushrooms, tomatoes and garlic had me hovering over the pan, salivating the entire time. I figure that’s a pretty good sign as to whether or not this dish would be delicious. Spoiler alert: it totally is.

Now, while I enjoy my red meat, I do take breaks periodically. I know it’s not healthy to eat a ton of it, so I try to take one day or so a week to eat nothing but veggie dishes. I am very glad I chose to make this dish. I had been tossing it around for a couple of days, but I really started to crave it yesterday. So, there you have it, I just HAD to make it. I obviously had no say in the matter because I am sometimes ruled by my appetite. Skinny girls can eat a ton and I am no exception to that rule. However, I digress. This dish was made in one pan, two if you count the pot that I had to boil the fettuccine in. That’s a win in my book. Compound that with the fact that I can keep my kitchen relatively clean and I can gloat about that to my friends? Sold. Flavor-wise, this meal was a knockout. I will definitely be making this again. Perhaps, next time, I’ll add some chicken to it. Either way, I loved this dish.

What you’ll need:

  • 8 oz of sliced Portobello mushrooms
  • 3 tsp minced garlic
  • 2 tbsp EVOO
  • 1/2 lb Fettuccine pasta
  • 1 cup Half and Half
  • 1 cup Heavy Cream
  • 3 minced cloves of Garlic
  • 4 oz sun-dried Tomatoes
  • 1/2 cup shredded Parmesan
  • 2 tbsp fresh minced Basil
  • Sea Salt and fresh cracked Black Pepper to flavor

 

In a large skillet and on medium heat, add the EVOO, mushrooms and garlic. Saute for roughly 3 minutes before adding the sun-dried tomatoes. My house started to smell amazing right around this time. It was heavenly. Once you’ve cooked them together for a moment or two, add your half and half and heavy cream. Raise the heat to high, allowing the sauce to come to a boil for only a moment and add your shredded parmesan cheese. Reduce the heat to low and let the sauce reduce, making sure to stir occasionally. Add the basil and season with salt and pepper to taste. I actually added a few red pepper flakes to the dish, since sometimes I like a bit of a kick. That is totally up to you and your palette. I will say that it was delicious and you should try it at least once. Either way, the dish is spectacular with or without it.

Off to the side, boil your pasta to a perfect al dente, according to the package. Make sure to drain the pasta properly and run it under cool water. This will stop the pasta from cooking further. Add to the sauce in the skillet and allow the pasta to sit. the pasta will begin to soak up the sauce, so make sure you don’t allow it to sit for an extended period of time. Yes, you can loosen up the sauce a bit if it gets too thick, but if you don’t have to go down that road, I wouldn’t suggest it. If for no other reason than the fact that it’s time that could be spent eating. I mean, that’s just my logic.
     1This dish packs a lot of flavor. I actually sat over the stove and picked the mushrooms out with a fork. I mean, seriously guys, I love mushrooms. I’ll scream it from the hilltops, if I must. Maybe then, you’ll begin to believe me. The sauce just goes beautifully with everything in it and the flavors melded so well together. I am very pleased with the outcome. The best part of all? the leftovers are AWESOME. the sauce only seems to get better with age. Now, I’ll give it two days or so before call it quits, but I honestly don’t think it’ll last that long. I hope you, too, find as much enjoyment out of making and eating this dish as I did. It took no time really, by comparison to some other foods, and you’ll enjoy all of the flavors this dish has to offer.

Thank you all, yet again, for your wonderful feedback. This continues to be an ever humbling experience and I thank you all for taking the trip with me. Stay tuned for big changes and additions. Atliens! Want to purchase my cakes or food? Keep your eyes peeled!! More to come. ♥ 

(In the main photo, this dish was paired with the Jlohr Chardonnay. I highly recommend the wine. It’s a nice addition and cleanses the palate beautifully. Perfect for a thick cream sauce.)

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