Mushrooms
Mushrooms are the vegetable for this weeks’s Good Friends Good Food cooking group. My husband and I are on a two-week camping trip, so my dish was prepared in our small teardrop camper. The only real concession was that I used my Instant Pot for its sauté function because I didn’t have a large skillet.
This is a very simple recipe for Portabella Mushrooms and Pasta that is easy to make and more delicious than you would expect. The recipe was obtained many years ago from a friend. This version has goat cheese, but the original was for feta. However, both work well in the dish.
Recipe
Ingredients
1 c. Chicken Broth
2 Tbsp Butter
2 Garlic Cloves
6 oz (2 large) Portabella Mushrooms, sliced
1 jar Roasted Red Pepper, cut into slices
8 oz. Fettuccine or Spaghetti, cooked
6 oz. Goat or Feta Cheese
Directions
Bring 3/4 c. broth, garlic, and butter in a large skillet. Next, add mushrooms and cook on high heat until tender and liquid is reduced by half.
Add red pepper to mushroom mixture and heat through. Next, add pasta and remaining broth and toss until coated.
Lastly, serve with cheese evenly placed over top.
This Version
This was my first time to serve this dish with goat cheese. We were shopping for ingredients in a small, gourmet market that did not have feta cheese, so I substituted the goat. It was delicious! Though there is no meat in this dish, my husband, a serious carnivore, loved it. It was also quite fancy camping food.
I always use Barilla Protein Plus for all my pasta dishes. It tastes much like regular pasta, but has more protein and fiber. I especially like it for a vegetarian dish such as this.
Good Friends Good Food Posts
Ulrike’s Royal Mushrooms with Cashew Nut Sauce
Lastly, my page, Vegetables with Good Friends, Good Food, has a listing of all the vegetables our group has prepared.