We love the Portobello mushrooms. They are larger than mushrooms and are characterized by a large brown hat. The best thing is its flavor, intense and somewhat sweeter than that of traditional mushrooms.
They can be served raw, in a salad, or simply sautéed. Even on the grill thanks to its large size. But today we are going to bring them to the table with some whole wheat pasta bows, a splash of cream and some aromatic herbs. You will see how good they are.
I leave you the links to other recipes with this ingredient: Portobello mushrooms stuffed with cheese and bacon, Portobello with basmati rice.
- 2 or 3 portobello mushrooms, depending on size
- A dash of extra virgin olive oil
- 2 cloves of garlic
- Dried aromatic herbs
- A little bit of salt
- 320 g whole wheat pasta bows
- Plenty of water to cook the pasta
- 200 g of cream for cooking
- We put plenty of water in a saucepan.
- We clean the mushrooms well.
- We cut them into cubes.
- Sauté them in a frying pan with a drizzle of olive oil and two cloves of garlic.
- We add a teaspoon of dried aromatic herbs to them.
- When the water starts to boil, add a little salt and cook the pasta for the time indicated on the package.
- We remove the garlic. We put the cream in the pan where we have the sautéed mushrooms and, after two minutes, we have our sauce ready to serve with the pasta that we have just cooked.