LINGUINI AI FUNGHI
Steps:
- Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.
- Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.
- Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.
- Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.
- Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
CREAMY PASTA WITH MUSHROOMS (PASTA AI FUNGHI)
Steps:
- Pour stock into small small bowl or liquid measuring cup and evenly sprinkle gelatin over surface of stock. Set aside.
- In a large 12-inch cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring frequently with a wooden spoon, until moisture has evaporated and mushrooms are deeply browned, 12 to 15 minutes.
- Add shallots, garlic, and thyme and cook, stirring constantly, until fragrant and shallots are softened, 30 seconds to 1 minute. Add wine or sherry, and cook, swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine is reduced by half, about 30 seconds.
- Add chicken stock mixture, season lightly with salt, and bring to a simmer. Reduce heat to medium-low, add fish sauce (if using), and cook, stirring occasionally, until mushroom mixture is thickened to a saucy consistency, about 5 minutes. Turn off heat.
- Meanwhile, in a pot of salted boiling water, cook pasta. If using dry pasta, cook until just shy of al dente (1 to 2 minutes less than the package directs). Using either a spider skimmer (for short pasta) or tongs (for long fresh pasta), transfer pasta to pan with mushrooms along with 3/4 cup (180ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 2 cups (475ml) pasta cooking water.
- Heat sauce and pasta over high and cook, stirring and tossing rapidly, until pasta is al dente (fresh pasta will never be truly al dente) and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed. At this point, the sauce should coat the pasta but still be loose enough to pool around the edges of the pan. Add the butter, and stir and toss rapidly to melt and emulsify into the sauce. Remove from heat, add 3/4 of grated cheese and all of the parsley, and stir rapidly to incorporate. Season with salt to taste. Serve immediately, passing remaining grated cheese at the table.
LINGUINE AI FUNGHI - LINGUINE WITH MUSHROOM SAUCE
Mushrooms are my favorite! So i started to research on what i can make with just mushrooms, and that's where i found this easy and quick recipe. You can use any kind of mushrooms for this recipe.
Provided by Nicholas C.
Categories European
Time 15m
Yield 1 Serving, 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture.
- Heat olive oil in a large pan and cook the mushrooms for about 5 minutes until they're all soften.
- Season the mushrooms with salt and pepper. Add the unsalted butter and cook until the butter is melted for about 3 minutes.
- Add the pasta to the sauce. Add the parmesan and toss to coat the pasta in the sauce.
- Ready to serve~.
Nutrition Facts : Calories 406.6, Fat 46, SaturatedFat 29.1, Cholesterol 121.9, Sodium 6.2, Protein 0.5
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