Pappardelle Pasta With Rosemary Portobello Mushroom Sauce

Pappardelle Pasta With Rosemary Portobello Mushroom Sauce


Ingredients:
8 ounces pappardelle pasta, fresh or dried
Kosher salt
2 shallots, halved lengthwise and thinly sliced
3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
3 tablespoons extra-virgin olive oil
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Instructions:
  • First step is Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
  • And then, Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
  • And then, visit for full instruction : https://familystylefood.com/pappardelle-pasta-rosemary-portobello-sauce/



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