Recipe: Penne Portobello (not Pasta House)

Penne Portobello
From: KPNX-TV, Louisville, KY
Sept. 4, 2004

2 medium portobello mushrooms
1 medium onion
3 tablespoons olive oil
3 to 5 peeled garlic cloves
1 teaspoon Italian seasoning or dried basil
1 can (28 ounces) crushed tomatoes
Salt and black pepper, freshly ground
1 pound penne
Sharp cheese, such as Romano, Asiago or Parmigiano-Reggiano, freshly grated

Bring a large pot of water (three quarts or so) to a boil. As the water is coming to a boil, remove and discard the stems from the mushrooms. Rinse the tops of the mushrooms and pat them dry, then slice 1/4-inch thick. Stack the slices and slice in half to make long, thin slices.

Mince the onion. Heat olive oil in a wide skillet over medium-high heat. Add the onion and cook, stirring occasionally, about 5 minutes. Mince garlic and add it to the skillet. Raise heat to high and add mushrooms and Italian seasoning (or basil). Stir often or constantly, until the mushrooms have released much of their liquid (a few minutes) and darkened. Add tomatoes and a little salt and pepper; reduce heat to simmer. advertisement


Add penne and 1 teaspoon salt to the boiling water and cook until the penne is just tender but still firm, about 10 minutes (tasting is the best test). Drain and toss immediately with a little of the red sauce.

Place in a serving dish or on plates, topped with remaining sauce and freshly grated cheese.

Makes 4 to 6 servings.