Portobello mushrooms have to be my very favorite mushroom. 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
9 Portobello mushrooms, cleaned, gills removed and sliced
8 cloves of garlic (4 freshly grated, 4 finley 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 teaspoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 quart of whole milk
1 cup of Parmigiano-Reggiano cheese, freshly grated
1 package of Pappardelle pasta (reserve 1 cup of starchy pasta cooking liquid)
2 tablespoons Italian flat-leaf parsley, roughly chopped for garnish
Start by removing the stems and gills of the Portobello mushrooms. Next, using a damp cloth wipe off 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 to 4 minutes allowing the garlic flavor to infuse into the milk. You don’t want the milk to come to a boil. After 3 to 4 minutes turn the heat off allowing 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. Stirring frequently, cook for 10 to 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, cook for 1 minute more or until garlic becomes fragrant.
Reduce the heat to medium, add the flour to the mushrooms, stir to combine. Cook until the raw flour becomes smooth and past-like, 1 to 2 minutes.
Next, combine the flavored milk to 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 stir to combine.
Turn the heat off and move the pot off the heat before adding the grated Parmigiano-Reggiano cheese. Stir to combine.
In a large pot of salted boiling water drop the pappardelle. Cook for 8 to 10 minutes or until just al dente. Combine the cooked pasta into the pot with the mushroom and spinach cream sauce. Gently toss to combine. Garnish with Italian flat-leaf parsley.
Tip: Reserve a cup of the starchy pasta cooking liquid to help 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.