The mushroom pasta recipe generally calls for button mushrooms. However, as a way of enhancing both the flavor and texture, you can use variety of mushrooms with the likes of oyster, enoki, shiitake, and coarsely Portobello mushrooms.
Ingredients:
- 400g of pasta
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 garlic cloves, thinly sliced
- 2 pounds button mushrooms or any kinds of mushrooms of choice, cut into quarters
You can choose from either creamy white sauce or tomato red sauce for your pasta mixture. For white sauce, get 1 ½ cups of mayonnaise and ¾ cups skim milk. For red sauce, use 1can crushed tomatoes, and 1 tablespoon tomato paste.
- 1 tablespoon chopped fresh basil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
Instructions:
- Cook the pasta al dente. Drain and set aside.
- In a medium saucepan over medium heat, stir the chopped onion and thinly sliced garlic in olive oil for 3 minutes. Next, add mushrooms of choice and cook it for 20 minutes or until the mushroom turns into brown and the liquid begins to evaporate.
- Stir in tomato sauce together with tomato paste for those who prefer red sauce. For those who opt for creamy white sauce, add 1 ½ cups of mayonnaise and ¾ cups of skim milk together. Mix freshly chopped parsley and basil, black pepper, and sugar. Let it simmer for 10 minutes at a medium-low heat or until the sauce is slightly thickened.
- Add to the pot with the pasta and toss to coat.
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