For years the only mushrooms I ever ate at home were white mushrooms. And those mushrooms are…good…I guess? A moment of honest. Here’s my problem with white mushrooms. They look so beautiful and full when you slice or dice them and throw them in the frying pan. But, when you sauté them, they shrivel up into little slivers of something that kind of resembles mushrooms. There’s not much of that earthy taste that mushroom lovers relish. I only tasted whatever seasoning we used to cook them. Am I the only one to feel this way? I was always bummed that something with so much potential always left me so disappointed.
And then I met my first portabella mushroom! Wow! My dad bought some HUGE portabella mushrooms from H.E.B. Central Market. We sliced them into thick slices and sautéed them in coconut oil. Thick, tasty, juicy…it was fungi heaven! Ever since then I have been hooked on replacing meats in any meal I could with a great portabella mushroom.
This recipe is a super quick and easy dinner that highlights the tastiness and simplicity of my new go-to superfood! NOTE: the portions in the recipe were just right for me. If you’re feeding you and your honey…or you and your army…adjust accordingly.
Linguini Dinner with Sauteed Mushrooms and Cherry Tomatoes
- 5 oz Cherry tomatoes
- 8 oz Sliced portabella mushrooms
- 2 tbls butter
- 5 oz (one serving) linguini
- Salt
- Spices of choice
- 1/4 cup parmesan cheese
First things first. Wash the mushrooms!!! All produce should be washed before cooking and eating, but mushrooms are particularly dirty. Rub those babies until you don’t feel any more dirt or grit on them. You might even need to use your nails a bit just to scratch off a few pesky dirty spots. While you’re washing, throw those tomatoes under the water, too.
I like my mushrooms cut fairly thick. I aim for slices that are about half an inch thick. Cut the cherry tomatoes in half and set them aside. We’ll get to those in a few minutes.
Once all of your mushrooms are cut up, melt the butter in a skillet over medium-high heat. Once the butter is melted, throw your mushrooms in.
QUICK TIP: I try to make sure that each mushroom slice is laying flat on the skillet. This lets each scrumptious little slice of mushroom get perfectly browned.
Spices
One of the great things about mushrooms is that they are accepting of a variety of spices. Personally, I prefer a little salt and then some type of garlic-based spice. My current favorite is the McCormick Roasted Garlic and Herb. I let the mushrooms cook for a few minutes before adding any spices because it brings out some of the juices and the spices stick better to the surfaces. However, I prefer not to add any other spices until later in the process. One of the things I hate the most is the taste of burnt seasoning. A bit of patience will make your food so much better…and allow you to get more flavor from less spice.
When you begin to see the edges of the mushroom slices turn brown, you’ll know that you’re getting close. This is when I add the tomatoes and spices. Stir frequently at this point to avoid burning. Deciding when everything is ‘done’ depends on personal preference. I love the moment right before the mushrooms start to burn, but you might like them a bit sooner in the process. I guess you’ll just have to make this yummy meal several times to see what you like better!
Multi-tasking
The linguini part of this recipe is really, really easy. But, to have everything be hot and ready at the same time, there is a bit of multi-tasking involved. Generally, right before I start slicing mushrooms, I put a pot of water on the stove to boil. I once heard that water used for boiling pasta should be “salty like the ocean”. I’ve always liked that saying and have always salted my pasta water.
When the water starts boiling, throw in the linguini. If you prefer shorter linguini, feel free to break it in half before you put it in the pot. I boil my linguini 10-12 minutes. Drain the water and throw just a little butter in the pasta to keep it from sticking.
The Final Mix
Everything should be ready right around the same time. Once the pasta is done and your mushrooms are ready, add the mushrooms and tomatoes to the linguini. Stir everything up really well and pour it into your favorite bowl. Add some shredded parmesan cheese to the top and dig in!
It’s hard to get easier than this recipe and it tastes so good! Have you made any changes that you think make this even better? I would love to hear about it. And check back soon for more posts with our favorite ‘fun guys’! Ah…a dad joke. My father would be so proud. Until next time…
Love, Ana😘
