Penne with portobello mushrooms

Penne with portobello mushrooms

Inspired by the pasta with white sauce that accompanied my chicken lunch at La Maison, the discovery that La Maison’s pasta was made with portobello mushrooms came as a coincidence. I had never eaten portobello mushrooms before (it used to be hard to find them in local supermarkets) so when I saw trays and trays of the stuff at Shopwise, I bought a 220-gram pack. Six pieces in all. I minced three and mixed them with ground chicken to make burgers for last night’s dinner and, as I was eating my burger, the distinct flavor of the portobellos suddenly reminded me of the pasta at La Maison. Ergo, for lunch today, I boiled some penne and went about my attempt to recreate that wonderful creamy sauce that I enjoyed so much.

Serves 3.

120 g. of penne (or your pasta shape of choice), cooked al dente

To make the creamy portobello mushroom sauce

3 portobello mushrooms, about 100 grams
2 tbsps. of butter
2 tbsps. of olive oil
3 tbsps. of chopped basil
1 tbsp. of finely minced garlic
1 c. of cream
1/4 c. of milk
salt and pepper, to taste
4 tbsps. of grated sharp cheddar cheese, plus more to garnish

Make the sauce as soon as you start cooking the pasta. You really want the sauce to sit for a while to allow the flavors to blend together.

Wipe the mushrooms with paper towels, cut each in half then slice — about 1/4-inch thick slices is good.

Heat the butter and olive oil in a pan. Add the basil and garlic and cook gently for about 30 seconds. Add the portobello mushrooms and cook, stirring, for another 30 seconds. Pour in the cream and milk. Season with salt and pepper. As soon as the mixture bubbles, turn off the heat. Stir in the cheese until it melts. Cover the pan and let the sauce sit there until the pasta is ready.

When the pasta is done, drain and add to the sauce. Toss to coast each noodle well. Ladle into bowls or plates, top with more grated cheese and enjoy!

  • sharon

    YUM!!!! Just the site of the pic makes me salivate already! Thanks for this recipe! =)

  • misao

    hi ms. connie,

    in which shopwise branch do you go to? is it in antipolo or in libis? as those two are probably the nearest in your place. just asking… para alam ko kung san ako makakabili ng good variety of mushrooms, without going to farmers or megamall.

  • http://www.feistycook.com/WP/ Dexie

    we LOVE portobello mushrooms. they can be a bit expensive so when I buy some it’s definitely a treat on it’s own.

  • http://homecookingrocks.com Connie

    That is the downside — the price. But I bought 250 grams again yesterday. I’m addicted to portobello mushrooms LOL

  • http://peters-pan.blogspot.com peterb

    A friend of mine suggested this but haven’t been able to do this kse ang mahal nga ng portobellos. However, this season, i can probably make an exception. Kakagana din naman kse ng photo eh. :)

  • http://homecookingrocks.com Connie

    Misao, in Antipolo.

    The baby portobellos are less expensive. Had the pasta again for dinner tonight — this time, with bacon. :)

  • Pearl

    I love portobellos in sandwiches with roasted vegetables..yummy! My niece also said it is best roasted with butter and herbs. For pasta, I will try your recipe, with bacon.

  • jam

    ms. connie, ask ko lang po kung yung sharp cheddar ay pareho ng strong cheddar? yun kasi nakita ko sa grocery eh. thanks po!

  • http://homecookingrocks.com Connie

    Jam, “strong”? I know sharp, mature, medium and mild but am not familiar with “strong.”

  • Mia

    Hi, I just bought a bag of pre-washed, pre-sliced portabellos and have been using them in curry, but this recipe looks fantastic.

    Just wondering though, I only have dried basil, would that work? And if so, roughly how much should I use?

    • http://www.homecookingrocks.com Connie

      Only half as much as fresh basil.

  • lainey

    hi connie, can i use half & half??? thanks

    • http://homecookingrocks.com Connie

      Why not?

  • Susan

    Hi Connie,

    will it make a difference if i use another type of mushroom, let’s say
    champignons? i’m not sure if we have sharp cheddar here in our supermarket but we do have old cheese, would that be good, too?

    • Connie

      “will it make a difference if i use another type of mushroom”

      Mushrooms have different flavors but there’s no reason why other varieties won’t be good for this dish.

      I do not know what “old cheese” is but any hard salty cheese should be good.

  • gigi

    hi connie. pardon my ignorance … what kind of cream should be used?

    • Connie

      All purpose cream a.k.a. single cream.