MUSHROOM PASTA
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- Begin preparing the sauteed mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.
- While pasta is cooking, add a splash of white wine to the sauteed mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
- Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
- Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
MUSHROOM PASTA SAUCE
This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.
MARSALA AND MUSHROOM PASTA BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
- Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!
PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC
Steps:
- Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.
PORTABELLA MUSHROOM PASTA
Make and share this Portabella Mushroom Pasta recipe from Food.com.
Provided by Bill4151
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Bring 3/4 cup broth to boil.
- Add garlic and Molly McButter.
- Add mushrooms and cook on high heat until liquid reduced by half.
- Add cooked pasta, red pepper and remaining broth.
- Sprinkle with feta cheese.
CREAMY LEMON-MUSHROOM PASTA
This is a lovely creamy, but light, pasta dish. The lemon flavor adds a wonderful bright note to the rich sauce and earthy mushrooms. This is a great meatless entrée or side pasta dish - or add some grilled salmon, shrimp, or chicken if you'd like!
Provided by Rebekah Rose Hills
Categories Vegetarian Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
- Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
- Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 39.6 g, Cholesterol 95 mg, Fat 32.2 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 17.2 g, Sodium 267.5 mg, Sugar 3 g
MUSHROOM PASTA WITH RICOTTA
This simple pasta highlights the great taste of affordable button mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
- Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
- Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.
Nutrition Facts : Calories 510 g, Fat 15 g, Fiber 3 g, Protein 21 g
MUSHROOM PASTA SAUCE
This comes from an original Italian cookbook. It is very creamy and full of flavour. Great served with homemade pasta.
Provided by Lalaloula
Categories Sauces
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean the mushrooms and cut them into thin slices. Chop onion and garlic.
- Heat the olive oil in a large skillet. Saute the onion and the garlic for 1-2 minutes and then add the mushrooms. On fairly high heat saute them until nearly all of their liquid has evaporated. Add the white wine and continue cooking on high heat for some minutes.
- Reduce the heat and simmer gently until sauce has thickened. Now add the cream and season with salt and pepper to taste (you might also like to add some Italian herbs).
- If you like add the parmesan cheese to get an even creamier sauce.
- Serve with pasta and enjoy! :).
More about "mushroom pasta recipes"
12 MUSHROOM PASTA RECIPES FROM ITALY. – THE PASTA PROJECT
From the-pasta-project.com
Estimated Reading Time 1 min
- Mezzi paccheri with mushrooms and cream recipe from Naples. Known as ‘miezi paccheri alla capa ’e’ mbrello in the local dialect, this Neapolitan recipe for mezzi paccheri with mushrooms and cream is super simple to make and outstandingly delicious!
- Tagliatelle with porcini mushrooms. The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it. This classic traditional dish is easy to make as long as you can find good quality porcini.
- Senatore cappelli organic whole wheat pasta with nduja and mushrooms. This recipe is a delicious example of how well nduja ( a spicy spreadable salumi from Calabria) pairs with different ingredients.
- Italian white ragu pasta with wild mushrooms. For this pasta with wild mushrooms, I used what Italians call ‘chiodini’ or ‘famigliola buona’. Chiodini mushrooms (Armillaria mellea) are found growing on or near hardwood trees.
- Homemade cavatelli with oyster mushrooms and sausage. The mushrooms usually used in this recipe from Puglia are called cardoncelli (pleurotus eryngii) in Italian.
- Cannelloni with potato and porcini. The two most traditional and popular ways to serve cannelloni (manicotti) in Italy are either filled with a meat ragu and baked in a tomato sauce or filled with spinach and ricotta and baked in a tomato sauce or béchamel, or a mixture of both.
- Lasagna bianca with burrata and mushrooms. If you want to impress your guests, this lasagna is the way to do it! The taste is outstanding yet the ingredients are simple.
- Spaghetti Mare e Monti (surf and turf) . This is a classic ‘surf and turf’ pasta recipe from the Marche region in central Italy. Le Marche is a beautiful unspoiled fairly mountainous and hilly region with a long coastline on the Adriatic sea.
- Paccheri with porcini, pistachios and speck. There are a number of wonderful pasta recipes made with paccheri and porcini. This is one of my favourites!
- Pasta alla Boscaiola (woodman’s pasta) In Italian, the word ‘boscaiola’ means woodsman or woodcutter. So, this pasta alla boscaiola recipe is traditionally based on the most popular foraged food to be found in the woods, mushrooms.
CREAMY GARLIC MUSHROOM PASTA (SECRET SAUCE) - THE …
From themediterraneandish.com
4.9/5 (162)Category DinnerCuisine ItalianCalories 449 per serving
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
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