White, smooth and spongy from the outside, turn pink then brown after bruising. Most known and widely used kind of mushroom due to its mild taste that makes it a great addition to your salads, sauces, and when cooked its flavor intensifies. Available all year long and can be eaten in any way you want.
You can use mushrooms in making pasta, pizza, and rice dishes. You can also mix them into sauces accompanying grilled or roasted meats. White mushrooms pair well with spinach, mozzarella, parmesan, tomatoes, carrots, celery, potatoes, garlic, shallots, onion, ginger, fennel, sage, parsley, basil, meats such as beef, or poultry, eggs, seafood, balsamic vinegar.
Store the mushrooms in a paper bag loosely and they will keep up to a week or store them in a bowl covered with moist paper towels to prolong freshness in the refrigerator.
Chicken Pesto Pasta with Mushrooms
1 tablespoon olive oil
1/2 lb chicken thighs, boneless, skinless, chopped
1/4 cup sun-dried tomatoes, drained of most oil, chopped
1/4 teaspoon red pepper flakes
1/2 cup mushrooms, sliced
3 garlic cloves, minced
1/2 cup basil pesto
1 cup milk
1/4 teaspoon salt and more
8 ounces penne pasta
fresh basil chopped
- Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
- Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
- Add garlic, basil pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer, and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
- Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
- Top with chopped fresh basil.