Portobello mushrooms have to be my very favorite mushrooms. They have such a meaty flavor and texture. They’re just so delicious and satisfying. My favorite pasta is pappardelle. It only made sense to bring them together. This is my Pappardelle and Portobello Mushrooms In A Garlic Cream Sauce.

 

 

Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 minutes
Yields: 4 servings
Equipment: 1 (3-quart) saucepot, 2 (6-quart) saucepots, colander, tongs, whisk, Microplane, chef’s knife, cutting board

Ingredients:
9 Portobello mushrooms, cleaned, gills removed, and sliced
8 cloves of garlic (4 freshly-grated, 4 finely minced)
1 (5-ounce) package of organic baby spinach
6 tablespoons of butter, unsalted
1/2 cup of all-purpose flour
1 teaspoon of red pepper flakes
1 1/2 teaspoons of nutmeg, freshly-grated
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground
1 quart of whole milk
1 cup of Parmigiano-Reggiano cheese, freshly-grated
1 (16-ounce) package of Pappardelle pasta (reserve 1 cup of starchy pasta cooking liquid)
Garnish:
2 tablespoons Italian flat-leaf parsley, roughly chopped 

Instructions:
Start by removing the stems and gills of the Portobello mushrooms. Using a damp cloth, wipe any dirt from the caps. Slice them about 1 inch thick. Transfer to a bowl and set aside.

Peel 8 garlic cloves, grate four, and mince four. Set aside.

In a 3-quart saucepot over low heat, add the grated garlic to 1 quart of whole milk. Heat for 3-4 minutes, allowing the garlic flavor to infuse into the milk. You don’t want the milk to come to a boil. After 3-4 minutes, turn off the heat. Allow the garlic to steep in the milk.

In another large saucepot over medium-high heat, melt butter with 1 teaspoon of red pepper flakes. Next, add the sliced mushrooms. Stir frequently, cook for 10-12 minutes or until they’ve released their water and browned nicely. Add the minced garlic, kosher salt, and fresh-ground black pepper, stir to combine, and cook for 1 minute more or until the garlic becomes fragrant.

Reduce the heat to medium, add the flour to the mushrooms, and stir to combine. Cook until the raw flour becomes smooth and pasty, 1-2 minutes.

Next, combine the flavored milk with the pot containing the cooked mushrooms. Whisk the milk until it starts to thicken. As the milk sauce starts to thicken, add the baby spinach. Switch back to a wooden spoon, grate fresh nutmeg into the sauce, and stir to combine.

Turn the heat off before adding the grated Parmigiano-Reggiano cheese. Stir to combine.

In a large pot of boiling salted water, drop the pappardelle. Cook for 8-10 minutes or until just al dente. Combine the cooked pasta in the pot with the cream sauce. Gently toss to combine. Garnish with Italian flat-leaf parsley.

Tip: Reserve a cup of the starchy pasta cooking liquid to thin out the sauce, if needed.

Ladle a good helping of the pasta into a beautiful porcelain pasta bowl. Garnish with more freshly grated Parmigiano-Reggiano cheese.

There you have it, my Pappardelle and Portobello Mushrooms In A Garlic Cream Sauce.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/