Pasta with Portobello Mushroom Sauce

I know there are a lot of people that do not like mushrooms, but personally, I love them. I love all the different varieties, but I think portobellos are my favorite. Their flavor is so substantial – woodsy and meaty. Plus, there are so many different ways to use them.

Whenever I see portobellos that are a manager’s special, marked down for a quick sale, I grab a package or two. Even if they aren’t on my plan for the week, I know I’ll be able to work them into a meal somewhere. At the very least, they can just be cooked with some butter or olive oil and garlic and then frozen.

This Pasta with Portobello Mushroom Sauce comes together so quickly. The sauce itself is pretty basic, which allows the flavor of the portobellos to shine through.

Pasta with Portobello Mushroom Sauce

• 2 t. olive oil
• 2 t. butter or margarine
• 1/2 lb. portobello mushrooms, cubed
• 4 cloves garlic, minced
• 1 large carrot, peeled
• 1 bunch green onions, sliced
• 1/2 t. Rosemary
• Salt and pepper to taste
• 1 c. beef stock or vegetable stock
• 1/2 lb. pasta, fully cooked and drained
• Grated or shredded Parmesan cheese, optional

1. In a large skillet, heat olive oil and butter or margarine. Add mushrooms and cook for 3-5 minutes over medium heat, until they start browning. Add garlic and continue cooking until mushrooms are fully browned.

2. Using a potato peeler, peel off ribbons of carrot and add directly into the skillet. Stir in green onions, rosemary, salt and pepper. Add stock, bring to a boil and simmer for about 5-10 minutes, until the sauce is reduced by about half. Serve over hot pasta. Garnish with Parmesan cheese if desired.