Pasta with Slow-Cooked Portobello Mushrooms

9 65 493
Ingredients Minutes Calories
Prep Cook Servings
5 min 1 h 4
Pasta with Slow-Cooked Portobello Mushrooms
Health Highlights


3 cup Diced tomatoes, canned
1/2 cup Extra virgin olive oil
3 clove(s) Garlic
1/4 cup Parmesan cheese, grated (to taste)
454 gm Pasta cooked
1/4 cup Porcini mushroom, dried (optional)
227 gm Portobello mushroom
1/4 tsp Salt and pepper (to taste)
3 sprig Thyme, fresh


Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown.

Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.)

If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.

Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to colour. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.

Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust the seasoning. When pasta is done, drain it, toss with sauce, top with parmesan, and serve.

Nutrition Facts

Per Portion

Calories 493
Calories from fat 279
Calories from saturated fat 45
Total Fat 31 g
Saturated Fat 5.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 20.3 g
Cholesterol 5.4 mg
Sodium 683 mg
Potassium 653 mg
Total Carbohydrate 45 g
Dietary Fiber 6.9 g
Sugars 2.1 g
Protein 11.6 g

Dietary servings

Per Portion

Grain 1.6
Milk Alternative 0.1
Vegetables 2.0

Energy sources


Meal Type(s)