Pasta with Portobello Mushrooms and Tomato Sauce

1. Slow-Cook Portobello Mushrooms

In a medium skillet, warm about half of your olive oil over low heat. Add the sliced portobello mushrooms to the skillet and let them cook gently, allowing them to release their moisture and intensify in flavor without browning. This should take about 30 to 45 minutes.

2. Rehydrate Porcini Mushrooms

If using dried porcini mushrooms, rehydrate them by placing them in a small bowl and covering with warm water. Let them soak until they become plump and tender.

3. Prepare Pasta Water

Fill a large pot with water and bring to a boil over high heat. Season the water with salt to taste.

4. Add Garlic and Porcini to Skillet

To the skillet with the portobellos, add the minced garlic and drained porcini mushrooms. Cook until the garlic starts to turn golden, infusing the oil with its aroma.

5. Make Tomato Sauce

Add the chopped tomatoes to the skillet, increasing the heat slightly to medium-high. Allow the tomatoes to break down into a sauce, stirring occasionally for about 15 minutes, or until the sauce has thickened enough to coat the back of a spoon.

6. Cook and Drain Pasta

Cook the penne pasta in the boiling salted water according to the package instructions, until al dente. Drain through a colander.

7. Toss Pasta with Sauce

Toss the drained pasta with the homemade mushroom-tomato sauce. Serve in warm bowls, topped with freshly grated Parmesan cheese to taste.