If you don’t like mushrooms, then skip right over this post. If you do happen to like them, then have I got a great recipe for YOU! A restaurant quality meal for you to produce at home.
I would even say it would qualify for vegetarians but it has beef and chicken broth in it so maybe that doesn’t count? Anyway, I don’t know, I’m not a vegetarian, but in my house this qualifies for meatless Fridays for Lent so there you go.
Even my kids like this recipe! Read it over. Imagine the ingredients. They make a beautifully scented, scrumptious sauce. Really.
Get ready for a rich, earthy wine mushroom sauce over penne pasta. The cheese gives it enough salty spike that just marries perfectly with the rosemary. And the spinach and tomatoes are good for you too! It is simply delish!
Why does it taste like a restaurant quality meal? Because this recipe comes to you via Bon Appetit via the RSVP column in their magazine. This one is from Cosmos restaurant in downtown Minneapolis. I did alter a few things (I substituted baby bella mushrooms and dried rosemary instead of fresh) but the flavor profile is just as rich and wonderful. Enjoy!
First, melt the butter and oil in a large skillet over medium high heat. Add the Portobello mushrooms, garlic, and 1 tsp. rosemary. Saute until mushrooms are tender, about 10 minutes.
Transfer mushroom mixture to a medium bowl and in the same skillet, add 1 cup beef broth, 1 cup chicken broth, and dried porcini mushrooms. Cover and simmer over low heat until mushrooms are tender, about 12 minutes.
Add reserved Portobello mushroom mixture and wine to skillet, simmer uncovered 5 minutes. Then add remaining rosemary and tomatoes and simmer until tomatoes are tender and sauce thickens, about 10 minutes.
Cook pasta in large pot of boiling water until tender. Drain and return to pot over medium heat. Add spinach and remaining 2/3 cup beef broth. Toss to wilt spinach. Stir in mushroom sauce and 1 ¼ cups cheese. Season with salt and pepper and divide among plates or bowls with sauce. Serve with extra cheese to sprinkle.
For printable recipe, click HEREPin It