Pasta With Portobello Mushrooms Recipe (2024)

Cooking mushrooms like this will transform even dried out mushrooms that you've forgotten in the fridge drawer. You can then freeze them for other recipes. (Be sure to store your uncooked mushrooms in a paper bag, not plastic.)

Made this last night for two. Followed the recipe as written but used just 12 oz. pasta. I didn't measure the olive oil, just eyeballed what seemed like the right amount. Delicious. Plenty of leftovers. Delicious and easy. I added the soaking water from the porcinis to the pasta water as another commenter suggested. She was right. Imparted a smoky flavor to the pasta. Will make it again.

Have you ever tried a site/app like myfitnesspal? (not a plug for that one specifically, there are many like it). You can link the app to the recipe and it makes a calculation. In this case, it calculated just shy of 800 calories, which, let's face it is really high, because it's counting that you'll eat all the oil. But pour some off or use less, it would be fewer.

I stayed close to the recipe, including suggestions which included the wine and porcini liquid. I also added crushed red pepper flakes and some dried oregano. Really good; it's a definite keeper.
As an aside: if you travel anywhere in Europe, particularly Italy, do souvenir shopping in the supermarkets or small food stores. Dried porcinis, capers, lentils, etc., are often less expensive, pack well, and keep for a long time.

Made again yesterday. 12 oz. sliced portobello and crimini mixed. Cooked in lots of oil (approx. 6 oz) covered, low heat for 2 hrs with garlic, thyme, etc. Strained off almost all oil before proceeding; now have a mason jar with several ounces of mushroom oil to figure out how to use. Used reconstituted porcini and added soaking liquid to dish when tossing pasta and sauce. Fresh chopped parsley at end is a good add.

Used 12 oz portabellos (plus porcini) for 12 oz pasta. Thought I might need more oil to cook as directed, but eventually the mushrooms became dense and small as promised. In fact, I soaked up some of the residual oil with paper towel at that point and was glad I did. 45 minutes in oil over low heat gives the mushrooms a whole new texture and taste. But I found that a fair amount of addtl salt & pepper & thyme was needed after cooking mushrooms and before adding tomatoes.

A bit more oil than I would have liked. Next time I'll try reducing by half and add tomato paste. I added fontina at the end, which melted beautifully.

I used the optional porcini, and added some of the porcini soaking water along with the pasta at the end. It was delicious--very earthy with deep flavors. I served it at a dinner party with carnivores and vegetarians; the latter had it has their main course and the former as their side dish. I'm happy to report that everyone was happy!

Since the sauce improves with age, this is a perfect make ahead dish. I didn't remove the gills from the mushrooms so the dish had a darker brown hue; gills don't seem to be "hard parts"???

No, these are better cooked on the stovetop.

Made this last night and it was hit. Even my fiance who doesn't normally like mushrooms loved it and the kitchen smelled so good! Based on other reviews I made some changes: drained the oil out of the mushrooms, use water I soaked the porcini to boil the pasta, added a little white wine. Because my house favors vegetables and a greater sauce to pasta ratio I also added more mushrooms, lengthened the cook down time, added more tomatoes, and spinach.

Cooked the mushrooms for an hour - the oil did not appear to be enough at the beginning, but soon the mushrooms were bubbling in it. Drained most of the oil into a jar (will use it for something else - I have it in the fridge) and transferred mushrooms out of the skillet. Used the oil remaining in the skillet to sputter some crushed red peppers and minced garlic, before adding back the mushrooms and continuing as described in the recipe.

This was delicious. I think the oil should be drained though before adding the tomatoes. We didn't and spooned it off from the top while the sauce was cooking later. It would have been way too oily otherwise. We also added some fresh basil to the mix and a small chili.

This is a great recipe - one of our favorites. We cook it for two but add 12 oz portobellos - we love the mushrooms.

I would recommend doubling the mushrooms and adding a splash of red wine to the sauce. Would definitely make again.

Two points; 1. All the suggestions to separate the oil before adding tomatoes are right. 2. The quantity of sauce is suitable for 8 or 10 oz. of pasta, not a pound. But it is delicious!

Watch out! At 30 mins, my mushrooms were golden and bubbling away happily. When I went to see them at around 45 mins., they had turned to hard, dark brown leather! I hoped to rehydrate them with the tomatoes with several hours in hand before the dinner. I think that more or less worked, but not a particularly delicious result, or course all my fault. Just keep an eye on them!

Used baby bells and slow cooked for 90 min in a lot of EVOO, then a can of San marzano tomatoes without the liquid. Topped the dish with parm and Nicky used fresh ricotta too

Delicious

If you like mushrooms you will love this! The slow cooking in oil does something I've never tasted before - it's delicious.

What are the most flavorful less than $10 per dish mushroom variety? My white mushrooms sliced from WF were a little dull.

Was very good, but for 5 stars, I was expecting to be bowled over! Would be a good side dish to a beef or lamb dish.

Use two caps for two. Added handful of sliced up criminis. Adding spinach. No garlic. Canned tomato with all juice. Saving pasta water. Adding some red pepper flakes. Fresh black pepper papperdale pasta.

Delicious. Used can diced tomatoes, added red wine, didn’t have porcini, used linguini, great recipe.

Got some sun-dried tomatoes that have been loitering in the fridge. Think I’ll sliver them and add to the mushrooms while they cook tonight.

Very nice dish. I thickened the sauce with a little flour and cream at the end. It was a hit!

Based on reader comments, I used 1/4 cup oil, 12 oz baby Bellas and skipped the porcinis, 12 oz pasta, reserved some pasta water to thicken the sauce (in lieu of cheese) and red wine to deglaze the pan. Easy and delicious!

I liked this. I doubled everything but the oil and the pasta and it was still A LOT of pasta compared to everything else.

This is a good hearty dish but needed some 'lift' so I added baby bell peppers for a little color and heat and roasted pine nuts for some crunch and it was perfect.

Use whole mushrooms and cook them whole.