Tonight's Dinner: Portobello Pasta & Ojai Mountain Wine

This vegetarian dish dispels the meat-only myth by highlighting portobello mushrooms' rich, earthy flavors, complemented by the aromatic fresh rosemary, garlic, and red pepper. The flat and wide paradelle strands effortlessly capture every bit of the flavorful sauce.

Select firm mushrooms with intact caps. Gently wipe them with a towel if needed—avoid soaking them in water to prevent sogginess. The gills should be tight, dry, and light brown. Remove any dark, moist gills to ensure a clearer sauce.

Ingredients

• 3 tablespoons (45 ml) extra-virgin olive oil

• 2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)

• Kosher salt

• 3 (350 g) portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces

• 8 ounces (225 g) pappardelle pasta, fresh or dried

• 1 garlic clove, finely sliced

• 2 teaspoons finely chopped fresh rosemary leaves, parsley and thyme

• ½ teaspoon crushed red pepper

• 2 tablespoons (30 g) tomato paste

• 1 teaspoon balsamic vinegar

• 2 tablespoons (30 g) unsalted butter

• 1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese

• ¼ cup of white wine

• ¼ cup of pine nuts

• ½ of lemon

Purchase our 2020 blend ⟶

Instructions

In a large skillet, combine oil, shallots, and a pinch of salt over medium heat. Stir frequently until shallots soften without browning.

Add mushrooms to the pan and cook until they take on color. Stir, add ½ teaspoon salt, and continue cooking until tender and their liquid evaporates.

Meanwhile, boil a large pot of water with 2 tablespoons kosher salt. Cook pasta until al dente, as directed on the package. Reserve ¾ cup pasta water, then drain.

Add garlic, rosemary, parsley, thyme, red pepper, tomato paste, vinegar, and butter to the mushrooms. Deglaze the pan with a splash of white wine for extra depth of flavor. Mix in ½ cup pasta water, stirring over medium heat until the sauce is well combined. Gently toss pasta with the sauce, adding more water if needed. Adjust seasoning as desired. Adding a light squeeze of fresh lemon juice at the end can brighten up the flavors and balance the richness of the mushrooms.

Top with shaved Parmigiano cheese, pine nuts and serve.

Note: The sauce is suitable for 8 ounces of pasta. Scale up the recipe for larger servings.