"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Portabella Penne Recipe

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This recipe for Portabella Penne, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rona Watts
Added: Wednesday, June 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
16 oz dried Penne Pasta
1 Tbsp olive oil
1/2 cup chopped onion
3 cloves garlic, minced or pressed
12 oz Portabella Mushroom caps, rinsed cut into bite sized chunks. (I also remove the black membranes)
1/3 cup dry red wine
1 - 28 oz. can Diced Tomatoes
Salt and pepper
2 Tbsp fresh chopped basil leaves
Grated Parmesan cheese

Directions:
Directions:
Prepared pasta as directed. Cook 7 to 8 minutes or until tender to bite. While pasta is cooking, Add olive oil to a lg skillet. Heat on med high until hot. Add garlic, onion and mushrooms. Stir frequently until onion and mushrooms are limp (4 to 8 min). Add wine and cook until most of the liquid evaporates (about 4 min). Add tomatoes & basil, salt & pepper. Bring to a boil, simmer 10 minutes. Pour over cooked drained pasta. Toss to coat. Sprinkle with parmesan cheese.

Number Of Servings:
Number Of Servings:
3 to 4

 

 

 

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