It has been hard to get motivated to cook
dinner lately. I feel like we are running
in and out. Come home, try to exercise -
if it isn't 90 degrees, run to a meeting,
and dinner just doesn't seem to fit right
I had three beautiful portabello mushrooms
in the refrigerator that I really wanted
to use so I came up with this pasta dish.
3 portabello mushrooms
1/2 cup marsala
1/2 to 3/4 cup grated parmesan cheese
salt and pepper to taste
1/2 cup pasta water
I diced the shallots and cooked them in olive oil for
a few minutes. Then I sliced the mushrooms and cooked
them in the oil with the shallots for about 5 minutes.
I added the marsala to the pan and cooked the mushrooms
and shallots for about 3 more minutes on high.
I chopped the fresh oregano and added about 1/4 cup
to the mushroom mixture. You can add a little less
oregano but I really like it.
While cooking the mushrooms I boiled the penne
in water with a pinch of salt.
Drain the pasta, reserving about 1/2 cup of the
Add the pasta back into the pan. Then add the
mushroom mixture and cheese to the pasta.
Stir until all the pasta and mushrooms get
combined. Add a little of the pasta water
until you have the consistency you like.
And here is the final product - Yum!