Hobbes' Awesome Mushroom and Pepper Penne Pasta!

This Pasta Rocks!

Recipe for two:
2 large portabella mushrooms, black lungs and stalk removed and cut into large slices
8 small mixed sweet peppers, sliced into rings and stems removed
1/2 red onion, chopped
3 cloves garlic, finely chopped
1/2 c parsnip, chopped
1/2 c chicken or vegetable stock
1 c leftover meatloaf, crumbled (optional)
3 T tomato paste
Salt and pepper
Penne pasta
2 T olive oil
1 T butter

Tip:  Don't wash mushrooms, wipe them with a towel, or they will just soak up the water if you wash them!

First get the salted pasta water going in a large pot, remember pasta needs room to cook and lots of water.

In a saute pan over medium high heat, add the oil and butter, when the butter has melted and is really hot, add the mushrooms, and brown on all sides.  When done remove them to a plate and keep them warm in the oven.

Now using the same pan, adding more oil and butter if needed, add the onion, peppers and parsnip, and cook until soft, then add the garlic and season with salt and pepper.  Cook for a bit more then add the tomato paste and stir to get everything coated.  Now add the stock and reduce the liquid down to when it's almost all gone, then add the mushrooms back and stir.  Turn off the heat.

Drain the pasta and return it to the pot, and add some extra virgin olive oil to coat.  At this point you either plate the pasta adding the sauce on top, or mix the sauce with the pasta and serve with grated parmesan cheese, it's your call.  I chose to add the sauce to the pasta for a better photo!

Bon Appetit!  Chef Hobbes

Portabella Mushroom, With Laura Chenel's Goat Cheese and Sun Dried Tomatoes

This is a wonderful, holiday-time dish, that can be used as a appetizer, a main meal, or as a burger.

Recipe for one:
1 Portabella mushroom
1 Tablespoon tapenade
1 Tablespoon Laura Chenel goat cheese
1 teaspoon sun dried tomatoes sliced thin
1 pinch salt and pepper
A drizzle of balsamic reduction
A few arugula leaves

First wipe your mushroom clean and remove the black lungs with a spoon, being careful with the edges.  Brush with olive oil and bake in the oven for about 10-15 minutes at 325*.

While that's cooking, make your tapenade, by throwing a handful of kalamata olives in the blender (pits removed), with a good glug of olive oil, one clove of garlic, pinch of salt and pepper, and a little squeeze of lemon or orange juice.  Now puree.

Arrange arugula leaves on a plate.  When the mushroom is done, take out of the oven and pat dry.  Place it on the bed of arugula and add the tapenade.  Shave a little lemon or orange zest on at this time.  Now add the goat cheese and sun dried tomatoes.  Drizzle with balsamic reduction...

Bon Appetit!