Recipe – Gluten Free Pasta in Portobello Mushroom Cream Sauce
One of the things I was most worried about losing in the move to being gluten free was pasta. I love Italian food, especially the various textures and forms that pasta can take. Thankfully, Vita was able to find a gluten free option to pasta. So, tonight we tried it for the first time, mainly because we had some lovely portobello mushroom caps that we didn’t want to let go to waste and we needed a meal that I could make quickly. So, we whipped up the gluten free pasta (which is made from potato, rice and soy) and I made a portobello mushroom cream sauce.
Here’s how you make it.
- 1 cup (about two large caps) finely chopped portobello mushrooms
- 1/4 cup finely chopped shallots
- 1/2 cup of cream or half and half
- 1 cup of white wine
- 3 tablespoons butter
- 2 cloves chopped garlic
- 3 tablespoons chopped flat leaf parsley
- Salt and pepper to taste
- 1/2 cup Gluten Free Pasta
1. Melt the butter over medium heat in a large saucepan.
2. Add the chopped shallots and fry for 3 – 4 minutes followed by the garlic. Cook for another 2 minutes.
4. Add the chopped mushrooms and season with salt and pepper.
5. Stir all of the ingredients together and cook until the mushrooms have softened and darkened in color then turn the heat up on the stove and pour in the white wine and add parsley.
7. Stir the ingredients and cook until the wine had reduced by two-thirds, then reduce the heat and stir in the cream.
That’s all there is to it. It’s very simple and really pretty quick. The mushroom cream sauce has a really subtle sweetness to it, but it’s also very flavorful and adds a nice dimension to the gluten free pasta. There’s lots of great textures and the color is really nice as well. I think the gluten free pasta will be a fine replacement to the normal semolina. There is a notable taste difference, but covered in sauce it’s actually really nice.
See you next time.