Portobello Mushroom Pasta

Lately I have been dreaming and thinking about this sauce I had well over 14 years ago. I remember exactly how it tasted, man I was wanting it, craving it. It was haunting my dreams, taunting me with it's amazing notes and flavours. I couldn't take it anymore, so I went to work and thought about what would be in it. 

Then it happened...magic! I figured it out and today made a dish that will haunt my dreams in a different way, this time it will tell me to open my fridge and sneak a few more bites.

What I loved most about this dish is the added level that the mushrooms and white wine give it. For those of you who don't know too much about cooking with wine and it might seem scary, alcohol in wines, beers and other forms actually burns off within 20 seconds of a high cooking temperature. Then there is no alcohol left in the food, only the leftover notes of taste that the wine or other forms of alcohol leaves off. To me it just elevates some dishes, it adds that little something that makes you go "oooo that tastes so good". An option instead of using a full alcohol wine is to use a dealcholoized wine. What I do suggest when using that type is to not add salt till the very end and to be careful with how much you put in, I find the dealcholized wine to be more salty. 
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Portobello Mushroom Pasta

Ingredients:

4 portobello mushrooms
1 1/2 cups of white wine
1 cup of heavy cream
1/2 cup of butter
1/4 cup of fresh tarragon, cut up (or 2 teaspoons of dried)
2 cloves of garlic
2 tablespoons of flour
salt and pepper to taste
fresh Parmesan Reggiano, grated

Directions:

Clean and remove the gills from the mushrooms. Run the mushrooms under water and try to remove as much dirt as possible. Remove the stem by gently twisting it off. Then with a spoon scrape all the gills from the inside out. I like to also remove the lip of the mushroom so I have even slices, that don't have rough edges from scraping the gills out.

Slice the mushrooms into 1/4 inch slices, or as thin as you would like. 

In a large non stick skillet heat up the butter at a medium heat, until melted and starting to look frothy. Add the mushrooms and coat with the melted butter. Cook for about 5 to 10 minutes or until most of the water is starting to evaporate. Making sure to stir every so often so the mushrooms evenly cook.

Add the garlic and cook for an additional 2 to 3 minutes, or until the mushrooms are starting to brown.

Once the mushrooms are starting to brown add the white wine, with a spatula stir the mushrooms around so that you get all the bits from the bottom and you deglaze the pan. Allow to cook until the wine evaporates to about half the original amount.

Slowly add the cream in while stirring with the spatula. In a small bowl add the flour and about 2 tablespoon of cream, whisk together to make a paste. Slowly add that to the pan and mix it in with the liquid.

Turn the heat down so it is in between the low and medium setting. Allow the sauce to come to a slight bubble and while stirring add salt, pepper and tarragon. Taste it to see if it needs more of the spices. I like mine with lots of tarragon. 

Serve right away with the desired pasta shape. I used a pasta named Orecchiette. It almost resembles a little hat or turtle shell. Pour the sauce over the cooked pasta and then toss it all together to evenly coat each piece. Sprinkle the freshly shredded Parmesan Reggiano on top and some fresh tarragon.

I just think the dish turned out so stunning, simple yet layers of flavour. It takes under 30 minutes to make, and less amount of time to consume!

I hope you enjoy this as much as we did! you can also add meat to this, my husband had some chicken slices on it. I think steak slices would be amazing especially with the tarragon and mushrooms.

Enjoy and experiment with it!
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