Farfalle With Fennel And Mushrooms Recipes

Steps:

• Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish.
• In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes.
• Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.

Steps:

• Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
• Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
• Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.

Steps:

• Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
• Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
• While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
• When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
• Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.

Steps:

• Heat a large pot of water to boiling, add salt and farfalle; cook until al dente.
• Meanwhile, in a big skillet, heat the oil over medium heat.
• Add in the garlic, mushrooms, and thyme; saute for 1 minute.
• Add in the broth; simmer over med-low heat, stirring occasionally.
• When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.
• When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat.
• Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through.
• Taste and adjust seasoning with salt/pepper.
• Serve immediately, topped with additional Parmesan cheese.

Steps:

• Cook pasta according to package directions, omitting salt, drain.
• In a large nonstick skillet, melt the butter over medium high heat.
• Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
• Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
• Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
• Remove from heat.
• Add pasta, cream, cheese, and parsley. Toss gently to coat.
• Stir in remaining salt.

Steps:

• Melt butter in large deep skillet over medium-high heat. Add garlic and shallots; sauté 1 minute. Add shiitake and crimini mushrooms and sauté 5 minutes. Add chanterelles; sauté until all mushrooms are tender, about 5 minutes longer. Add wine and boil until reduced by half, about 5 minutes. Add cream and simmer until liquid is reduced to sauce consistency, stirring occasionally, about 5 minutes. Stir in peas and parsley. Remove from heat. Season sauce with salt and pepper. Cover to keep warm.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Add mushroom sauce to pasta and toss to coat, moistening with reserved pasta cooking liquid, if necessary.