Pappardelle Pasta With Rosemary Portobello Mushroom Sauce

Pappardelle Pasta With Rosemary Portobello Mushroom Sauce

Pappardelle Pasta With Rosemary Portobello Mushroom Sauce



Ingredients:
3 tablespoons extra-virgin olive oil
2 shallots, halved lengthwise and thinly sliced
Kosher salt
3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
8 ounces pappardelle pasta, fresh or dried
Check below.

Instructions:
  • Step number one. Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
  • And now, Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
  • After it, Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
  • Complete Ingredients and Instructions: https://familystylefood.com/pappardelle-pasta-rosemary-portobello-sauce/



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