Pairing Pasta And Portobellos
Local boys Scott and Mike Daniels were raised on Keolu Drive in Kailua, and now, along with partners Toni Ku-Daniels and Tyler Walters, they own the recently opened Water Gardens Keolu 4 Theaters in Enchanted Lake.
Mike and Tyler own two theaters in Utah and wanted to expand, so Mike asked Scott if he was interested, and the rest is history. The theater gets movies about four to six weeks after they premiere, and the family friendly neighborhood theater shows no Rrated movies.
The theater has been totally renovated, is spotlessly clean and comfortable, and has plenty of parking. Best of all, tickets cost only $5 for everyone, and all snacks are $1-$3 each. It is closed Sundays, and you can reserve tickets with no fee at https://watergardenstheatres.com/keolu/l oc_keolu.asp.
This column is dedicated to these enterprising folks for giving back to the community.
Mushrooms are grown in a controlled environment, and the fleshy white cap of the common mushroom can measure up to 4 inches across. In the United States, one of the most-popular types of common mushroom is the portobello; large, with a darker color and stronger taste, it is reminiscent of wild mushrooms in flavor.
When purchasing, choose firm mushrooms that are intact. Avoid wrinkled, slimy, spotted or discolored mushrooms as they are not fresh. Clean and prepare mushrooms just prior to use to avoid discoloration. Never soak them as they will become saturated with water. Rinse quickly under tap water ( you may add a bit of vinegar to slow down blackening), and use a soft brush special brushes are available to loosen any dirt or particles. Drain and pat dry with a paper towel. Mushroom stems are generally edible, just slice off the tough ends. The stems also can be used to make bouillon.
Mushrooms are high in potassium and riboflavin. They are believed to have a number of medicinal properties such as being laxative, antibiotic and cholesterol lowering.
PORTOBELLO MARINARA
* 8 portobello mushrooms (medium size)
* olive oil, for brushing
* flour, for dredging
* olive oil (enough to coat bottom of pan)
* 1/4 cup white wine
* 3/4 cup chicken broth (low-salt and no MSG)
* 1 1/4 cups of your favorite marinara sauce
* 6 ounces freshly grated low-fat Parmesan
* 1/4 teaspoon basil
* 1/4 teaspoon oregano
* freshly grated Parmesan, for garnish
* freshly chopped parsley, for garnish
Remove stem from portobellos. Brush with olive oil and bake in preheated 400 degree oven for five minutes. Dredge mushrooms in flour, shaking off excess. Heat oil in pan, and place mushrooms carefully into pan. Cook on each side for two to three minutes until browned, and remove from pan. Add chicken stock to the pan, followed by the white wine, tomato sauce, herbs and cheese. Bring mixture to a boil, stirring vigorously until the cheese melts entirely. Lower heat and reduce slightly (about eight minutes).
Arrange mushrooms on plate, pour sauce over and sprinkle with freshly grated Parmesan and fresh parsley.
Makes four servings.
