I had some kielbasa left over from Easter, and some portobellos from our local farmer’s market that needed to be eaten. I decided to create a dish that highlighted both of them. This came together quickly – I think cutting up everything took more time than cooking it. It is a little reminiscent of a stroganoff, but doesn’t have the tanginess from the sour cream. Just a note, the mushrooms tend to discolor the sauce if they sit for a long time. If you have any leftovers, it won’t be the best looking dish, but will still taste great.
Portobello & Kielbasa Spaghetti
- 1/2 lb kielbasa, cut into strips
- 3 portobello caps, sliced
- 1/2 lb spaghetti or other pasta
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped finely
- 3 tbsp oil
- 2 tbsp flour
- 3/4 cup milk
- salt and pepper to taste
- Bring a large pot of salted water to a boil. Once it boils, add pasta to the water and cook until al dente. Reserve 1 cup of pasta water before you drain it.
- Meanwhile, heat a medium pan over medium-high heat. Add oil.
- Add onions to pan and cook for a couple of minutes until they begin to soften.
- Add kielbasa and garlic and cook until the kielbasa begins to take on color.
- Add mushrooms and stir to coat with oil. Sprinkle lightly with salt, and continue cooking until the mushrooms start to get shiny.
- Sprinkle with flour and stir to combine well. Cook for a minute or until the flour is absorbed.
- Add milk and stir rapidly. Reduce heat to medium-low and stir until it begins to thicken.
- Season with salt, pepper, and parsley. Thin the sauce with the reserved pasta water until you reach your desired consistency.
- Serve over pasta.