Ingredients
- 2 large portobello mushrooms
- 8 oz button mushrooms
- 3 garlic cloves, minced
- 1 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1/4 tsp. salt
- 1/4 tsp. red chili flakes
- 1/2 cup vegetable broth
- 1 cup heavy whipping cream
- 1/4 cup white wine (optional)
- 1 lb pasta of your choosing
Preparation
Step 1
Preheat oven to 425F. Line a baking sheet with parchment paper.
Slice the portobello mushrooms, about ¼ inch thick. Place into a large mixing bowl and pour in olive oil, garlic, balsamic vinegar, and salt. Toss until evenly coated. Pour onto the baking sheet and spread out evenly. Bake for 10-15 minutes. Remove from oven and set aside.
While the portobello mushrooms are roasting, slice the button mushrooms. Heat a frying pan with 1-2 tbsp, of olive oil and place over medium. Add the mushrooms and cook until beginning to caramelize (about 10 minutes.) Sprinkle with salt, pepper, and red chili flakes. Continue cooking until nice and caramelized.
Deglaze the pan with white wine. Stir in the portobello mushrooms and cook for a couple of minutes. Stir in the vegetable broth and bring to a simmer. Pour in the heavy cream and cook until heated through.
Pour sauce over desired pasta.