Portobello Mushroom Pasta
Ingredients
3 cups of Button Mushrooms
2 cups of Portobello Mushrooms
4 cloves of Garlic
2 table spoons of Butter
drizzled Balsamic on top
16 ozFresh of your choice
1 cup of Heavy Cream
Freshly Grated Zerto Pecorino Romano Cheese
5-7 sprigs of Fresh Tyme
4-6 Sprigs of Fresh Oregano
1/4 teaspoon of Dry Basil
Salt and Pepper to taste
Olive Oil
Step 1.
Finley Chop the Garlic, Tyme, and Oregano.
Slice Mushrooms to be a 1/4 inch cubes.
Slice butter into 1/4 inch cubes
2 table spoons of Olive Oil
Combine above in a small sauce pan on medium heat until ingredients are tender. Stir a few times during this process to ensure even cooking.
Step 2.
Boil water according the the package instructions. Add Salt. This is one of the only ways to add flavor to the pasta.
After pasta has been cooked al dente. ( this has a texture that is sticky to the tooth when biting into it. But it is not hard to bit into)
Take out of water and strain rinse off with cold water to stop the cooking process. When water is strained add a few table spoons of Olive Oil to keep it from sticking and it helps add a little more flavor to the pasta.
Step 3.
When Step 1 is accomplished add the cup of Heavy Cream and bring to a boil. This will help cool the dairy and get rid of some of the moisture left. It will also become sort of creamy during this process.
Step 4.
Add Basil to the mushroom mix, Mix well, Add Salt and Pepper to taste.
Step 5.
Take pasta and put in your serving dish. Take Mushroom Sauce and pour on top of pasta. Add Cheese and Drizzle about a tea spoon of Balsamic Vinegar on top.
Serve Right Away!!!!!!!!!!!
