favorite pasta // sherried portobella sauce

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So this is my favorite vegetarian pasta dish right now. I could literally eat it every day. I created it inspired by a similar recipe using cognac, thyme and wild mushrooms – ingredients, I haven’t had on hand when I wanted to make this sauce for the very first time. But what I found was this sherry we thought would be tasty but actually wasn’t that much to have it pure, fresh oregano and portobello mushrooms.


SHERRIED PORTOBELLAS

You will need:

250 g portobellas

1 small shallot

1 cup of veggie broth

1/2 cup of sherry

1 teaspoon of butter

1 table spoon of cream cheese

1 cup grated parmesan

some fresh oregano

salt and pepper to taste

some olive oil

And here is how to make it in 15 minutes:

Peel and cut your shallot. Heat the olive oil in a pan, set it on medium temperature and add the shallot.

Meanwhile clean your portobellas and cut them into slices. When the shallots are light brown, add the portobella slices.

When everything is sautéed, add the sherry. Let it sit there for a few minutes and then add the broth. Let it boil for another few minutes, than set it on medium temperature and add the butter, the cream cheese and after that the parmesan. Stir everything until the butter, cream cheese and parmesan melt. You want to have a creamy consistency of the liquid part, so you might add some more cream cheese or parmesan.

Pluck off the little leaves from your oregano and add as much as you want to the sauce. Finally, season with salt and pepper.

There is a saying that the sauce always must wait for the pasta. So now it’s time to make your pasta. And when it’s done, your sauce will be ready to eat as well.

Enjoy!


Sherry is some sort of white wine. It is sweet and sour and therefore a perfect addition to the spicy parmesan. The portobella mushrooms are very light musty-ish in taste, which fits well to the fresh aroma of the oregano. It is still unknown if alcohol (or how much of it) vanishes during the cooking process, so keep that in mind if you like to cook this dish. Some kind of juice (maybe grape juice) might be a good substitute, but I haven’t tried this version yet. But if you do so, you are welcome to leave a comment.

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