From Our Kitchen

Recipe: Pasta and Mushroom Tumble

4 Servings
Portobello Mushrooms


  • 8 ounces Baby Portobello mushrooms sliced
  • 16 ounces penne or other medium sized pasta
  • 1 bunch broccoli rabe, trimmed or large tough stems and coarsely chopped
  • 8-10 slices meaty bacon cut into 1 inch pieces
  • 2 large garlic cloves minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon black salt
  • 1/4 teaspoon black pepper
  • 1 cup ready-to-use chicken broth
  • 1 cup crumbled feta cheese


Steps / Directions

  1. Cook pasta according to package directions, adding broccoli rabe to the same pot during the last 3 minutes of cooking.  Drain the pasta and the broccoli rabe, transfer both to a large bowl, and toss with olive oil.  Cover to keep warm.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp; drain on paper towels.  Spoon off all but 1 tablespoon of the bacon fat from the skillet.
  3. Add mushrooms to the skillet and cook over medium-high heat 3-4 minutes, or until browned.  Add garlic, oregano, salt, and black pepper.  Cook one more minute, stirring constantly.  Add broth and bring to a boil.  Pour the mushroom mixture over the pasta and broccoli rabe; toss well.  Sprinkle with the bacon and feta cheese.  Serve hot or at room temperature.