Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side :)

3 tablespoons extra-virgin olive oil
2 shallots, halved lengthwise and thinly sliced
Kosher salt
3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
8 ounces pappardelle pasta, fresh or dried
1 garlic clove, finely sliced
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon red chili flakes
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
2 tablespoons unsalted butter
A hunk of Parmigiano Reggiano or parmesan cheese

Put the oil. shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.

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