Pappardelle Pasta With Rosemary Portobello Mushroom Sauce
Pappardelle Pasta With Rosemary Portobello Mushroom Sauce
Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side 🙂 Mushroom Recipes | Mushroom Soup | Mushroom Risotto | Mushroom Recipes Sauteed | Mushroom | Mushrooms
Prep time: Cook time: Total time:
Yield: 2 Servings
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/
