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Monday, January 23, 2012


I love Portobello mushrooms. They’re a perfect meat substitute when you want something other than meatballs or sausage with your pasta. Cloris has a great mushroom pasta recipe to share today. -- AP

(serves 4)

1 pkg. whole grain spaghetti
1-1/2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, chopped
1/2 cup white wine
4 cups Portobello mushrooms, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
4 cups fresh baby spinach
freshly grated parmesan cheese

Cook the spaghetti according to package directions. Drain. Rinse. Toss with a teaspoon of olive oil and set aside.

In a large skillet, heat the remaining olive oil. Cook the onions and garlic until the onions are soft. Add the wine and cook approximately 5 minutes until most of the wine has evaporated. Add the mushrooms and sauté for about 6 or 7 minutes.

Add the parsley, lemon juice, and spinach. Saute for another minute until the spinach wilts. Add the pasta. Heat through.

Sprinkle with fresh parmesan cheese after plating.

Trust me, you won’t miss the meat in this dish! Meanwhile, o
ur Book Club Friday guest this week has a very special treat for our readers. Be sure to stop by on Friday to find out what it is. -- AP


Jane R said...

My husband and I love mushrooms and this dish sounds delicious. We try to have at least several meatless meals every week and this recipe would be a great. I'm definitely going to try it soon!

Marry lee said...

Hey from this blog I got new recipe to make pasta..from Ingredients and recipe I though it will became so testy..I definitely try this MUSHROOM PASTA..Thanks for this wonderful sharing.Pasta Pasta


Jane and Leesa Ray, ope you both enjoy the dish!