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!
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 HERE
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6 comments:
Looks yum! I like mushrooms but don't know the different types...we get the button mushrooms at the store which I tend to buy. But I could try it with a few variations...
Then give this a try--the sauce is amazing! Very earthy and rich and just delicious!
Oh wow! That looks really, REALLY good. I'm always looking for new things to add for dinner. I feel like I fix the same things over and over.
Every time I come over to your blog, I smile at the Shawn the Sheep in your header. It never gets old. lol
Thanks Deb! It's not hard to make at all and is so flavorful! It was a hit at our house.
Shawn the sheep makes me smile too! Glad you like it.
Oh wow! This does look awesome. I'm quite fond of mushrooms. We eat meatless a lot. I'd use vegetable broth in this recipe. I LOVE the RSVP section of Bon Appetit magazine.
I was just going to suggest what writingdianet mentioned -- vegetable broth for vegetarians. This looks fantastic!
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