'Best' Mushroom and cream pasta

Discussion in 'THE KITCHEN' started by Rio, Jul 22, 2015.

  1. Rio

    Rio Active Member

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    I don't have any pictures of it, since I've not made it much lately.
    But. This is seriously the best thing I've ever made.


    What you need:

    One big Portabella, or two. (Your choice)
    One big Onion chopped finely.
    A pound of pasta (Will feed 4, easily)
    Half a cup to a cup of cream.
    fresh basil
    A bit of shredded Parmesan cheese


    Directions
    Chop the mushrooms into small squares. put them aside.
    Chop onions about the same size as the mushrooms.

    Put on very low heat, 2 on an electric stove, or very low burner on gas.
    You'll need some fat, to help sweat them. So put in a little square or half a tablespoon. Might need more if you have it on too much heat.
    Let simmer until they're simmering in it's own juices. You want the juice to either half cover or cover the mixture. It should be smelling like stuffed mushrooms by now.
    Until it's fully cooked, just leave it on low

    Start your pasta.
    No special treatment needed. But I do like it a little more el dente than most.

    Once the pasta is done, now take the mushrooms and onions and mix them into the pasta. Add the cream, and prepared to be amazed.
    Put the Parm on, and freshly cut basil.
    This is an amazing, simple easy meal. Some add chilies. I don't get it, but some do.

    Hope you enjoy it!
     
  2. Alkaloids

    Alkaloids General Specialist

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    Yum. Sounds delicious. Al dente is the only way to go with pasta. Although i prefer the flavor of King Oyster or Lion's Mane over portabellas. Thanks for the recipe.
     
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  3. Professor PinHead

    Professor PinHead Lost in the Tek.... Administrator Mushroom Doctor Cannabis Doctor Supporter

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    :this:
     
  4. cue

    cue Well-Known Member

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    Good looking and she can cook!