Portabella Mushrooms on Tomato Basil Fettuccini |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This delicious vegetarian entree or side dish created by Brad Long, Executive Chef at the Air Canada Centre, is a favourite of the Toronto Maple Leafs. GO LEAFS GO!! Ingredients:
1/2 cup extra virgin olive oil |
3 cups chopped spanish onions |
4 garlic cloves, minced |
2 (28 ounce) cans tomatoes, chopped |
salt & freshly ground black pepper |
1/2 cup basil leaves |
6 large portabella mushrooms |
1/4 cup balsamic vinegar |
1/4 cup extra virgin olive oil |
1 pinch nutmeg |
salt & freshly ground black pepper |
1 lb fettuccine pasta |
1/2 cup chopped italian parsley |
freshly grated parmesan cheese |
Directions:
1. TOMATO SAUCE: Heat oil in large pot on low heat; add onion& simmer very slowly for 20 minutes or until onion is translucent& completely limp, stirring occasionally.
2. Raise heat to medium& add garlic; cook for another 3 minutes or until garlic is soft.
3. Add tomatoes& bring to a boil; lower heat& simmer for 40- 50 minutes, stirring frequently.
4. Using an electric hand blender or a wire whisk, emulsify the contents of the pot.
5. Season to taste& simmer for another 5 minutes; remove from heat, stir in basil leaves& cover.
6. Reheat just before serving.
7. PREPARE MUSHROOMS: Trim stems& cut into pieces 1/2 inch thick.
8. Combine in a bowl with other ingredients, being careful not to break mushroom pieces.
9. Place on a foil lined baking sheet& bake in a preheated 350F oven for 15 minutes or until tender.
10. Remove from oven, cover& set aside.
11. PREPARE PASTA: Add fettuccini noodles to a large pot of salted boiling water& cook according to package directions until el dente.
12. Drain well.
13. ASSEMBY: Combine pasta& tomato sauce and place on dishes.
14. Top with parmesan, parsley& mushrooms.
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