Mushrooms, how do I love thee, let me count the ways…and this is one of them. This is going to sound a little strange but I was really in the mood for a cheese steak sandwich but didn’t have the steak or the rolls. lol So I tried to translate those flavors into a pasta dish using portabella mushrooms for the meatiness and goat cheese for the cheese factor. And I’m not going to say I hit the nail on the head, lol but I will say this dish was decadent and delicious and if you are a mushroom lover and are celebrating goat cheese month , you will enjoy this dish!
- 1/2 pound pennoni pasta, Ziti, farfalle or rotini would be a great substitute
- 1/2 pound portabella mushrooms, cut in half then cut into strips about the length of the pasta, cooked al dente
- 1 cubanelle pepper, seeded, quartered and sliced
- 4 garlic cloves, smashed and minced
- 1 good small tomato, diced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 oz. goat cheese, crumbled
- 5 tablespoons heavy cream
- sea salt
- fresh ground pepper
In a Dutch oven, combine the butter, olive oil and the garlic. Let it saute over low heat until the garlic is soft. Add in the mushrooms, pepper, tomato and season with a little salt, saute on low heat for half an hour on low heat. The liquids will release so increase the heat on high for about five minutes until the liquid reduces. Keep an eye on it and stir if needed because it can easily burn. After it reduces stir in the goat cheese and the heavy cream. Stir until the goat cheese has melted into the sauce and is warmed through. Season with sea salt if needed and fresh ground pepper and stir in the cooked pasta. Serve this right away, nice and hot! Serves four.