Mushroom Ham Fettuccine Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
• In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

Steps:

• Cook pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Meanwhile, in a large skillet, combine sliced large yellow onion with olive oil; season with salt and pepper. Cook over medium-high until beginning to brown, 3 to 5 minutes. Add sliced mushrooms; cook until browned, about 5 minutes. Add ham pieces; cook until warm. Toss with pasta, adding enough pasta water to create a sauce that coats pasta. Serve topped with chopped parsley and grated pecorino cheese.

Steps:

• Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
• Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

Steps:

• Cook fettuccine according to package directions.
• Meanwhile, in a large skillet, saute ham in oil until lightly browned.
• Remove with a slotted spoon and set aside.
• Add onion to skillet; saute for 4 minutes.
• Add mushrooms; saute 3 minutes longer.
• Stir in the flour, rosemary and pepper until blended.
• Gradually add milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; add peas and sour cream.
• Cook 2 minutes longer.
• Drain fettuccini; stir into the mushroom mixture.
• Add ham; heat through.

Steps:

• Remove stems from mushrooms.
• Chop stems and saute with onions in 1 tbs. butter until tender.
• Remove from heat and stir in ham and parmesan and set aside.
• In small sauce pan, melt 1 tbs. butter, stir in flour and salt and add milk.
• Cook until thickened and bubbly.
• Remove from heat and stir in ham mixture.
• Fill mushroom caps with mixture and sprinkle with bread crumbs.
• Place mushrooms in greased shallow baking dish.
• Bake at 425 degrees for 8-12 minutes.

Steps:

• Finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. Fill the remaining eight mushrooms with the mixture.
• Put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. Serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.

Steps:

• In a large skillet (preferably nonstick), heat oil over medium-high heat.
• Add onion; cook and stir until tender, about 5 minutes.
• Stir in mushrooms and ham.
• Cook and stir until mushrooms are tender, about 8 minutes.
• Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
• Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
• Just before serving, add grated cheese.