Spaghetti with Portobello Mushrooms--Yum!!
It's recipe time once again and I'd like to share with you what my husband concocted recently. As I have mentioned before, he is adventurous when it comes to food and would like to try out many things. But what I failed to mention is that he also cooks and loves to experiment on flavors.
Before the recipe, let me also share with you what I learned about portobello mushrooms. Portobello mushrooms when young are the common button mushrooms, also called 'brown' mushrooms because it turns to brown as it matures. When the flakes darken, the immature mushrooms are called 'baby portobello' mushrooms (see photo) or brown mushrooms. They grow into big umbrella-like brown mushrooms which now becomes portobellos. Do you know that 'portobello' is not an Italian name but this mushroom was named after Portobello Road in London, England? In Northern Italy, these mushrooms are called "cappellone" which means big hat.
Well, here's the recipe:
300 gms. Spaghetti, cooked
200 gms. Portobello or baby Portobello mushrooms, wiped, sliced or diced
Olive Oil, about 4 tbsps.
3 cloves garlic, sliced flat
Parmesan Cheese, grated
Light Cream or All-purpose Cream, 4 tbsps.
Salt and pepper
Flat-leaf parsley, chopped (optional)
In a pan, saute flat garlic in olive oil until slightly brown. Set aside. Add portobello mushrooms and saute until flavors come out of the mushrooms. Sprinkle salt and pepper to taste. Add light cream and simmer. Remove from heat. Add saute'ed garlic. Add the portobello mushroom sauce mixture to spaghetti. Sprinkle with parmesan cheese and flat-leaf parsley. Serves 3.
If three is a crowd, you can adjust the measurements to two. Enjoy!