Mushroom Sauce Salsa Di Funghi Recipes

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MUSHROOM SAUCE - SALSA DI FUNGHI

From: Maryanne Esposito - Ciao Italia------------ Mushrooms Sauce for pasta is a nice alternative to tomato sauce, and goes especially well with whole wheat fettucine. This is a rich dish, so a little goes a long way. This sauce makes enough for 1 lb. of pasta. For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 8



Mushroom Sauce - Salsa Di Funghi image

Steps:

  • Melt the butter in a large saute pan, and cook the garlic until it is soft.
  • Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
  • Brown the pork sausage in the same pan, breaking it up with a fork.
  • Season with salt and pepper.
  • If the sausage seems dry, add a little butter to the pan while it is cooking.
  • Return the mushrooms to the pan, and mix ingredients well.
  • Cover the pan and keep warm.
  • Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
  • Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
  • Serve immediately.

Nutrition Facts : Calories 1184.2, Fat 64.7, SaturatedFat 33.7, Cholesterol 197.9, Sodium 864.1, Carbohydrate 117.1, Sugar 0.1, Protein 43

2 tablespoons unsalted butter
2 garlic cloves, minced
1 lb mixed mushrooms, thinly sliced (beech, button, cremini, shittake)
1/2 lb sweet pork sausage or 1/2 lb hot pork sausage
salt and pepper, to taste
1 lb whole wheat fettuccine, cooked, and drained
1 cup heavy cream or 1 cup half & half light cream
3/4 cup parmigiano-reggiano cheese, grated

RIGATONI WITH MUSHROOM SAUCE (RIGATONI CON SALSA DI FUNGHI)

Found on the Barilla site and posted just as is. We did make a substitution, we replaced the wild mushrooms with 10 oz of button mushrooms.

Provided by Manami

Categories     Penne

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 13



Rigatoni With Mushroom Sauce (Rigatoni Con Salsa Di Funghi) image

Steps:

  • Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat.
  • Add garlic and red pepper flakes; cook one minute.
  • Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally.
  • Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
  • Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
  • Cook pasta according to package directions; drain and return to pot.
  • Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well.
  • Transfer to serving platter or bowl; sprinkle with cheese.
  • Serve with extra Parmigiano cheese.

1/4 cup extra virgin olive oil, divided
1/4 cup butter, divided
2 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
8 ounces chanterelle mushrooms (possibly a mixture) or 8 ounces cremini mushrooms, coarsely chopped (possibly a mixture)
1/2 cup dry white wine
2/3 cup chicken broth
1/4 cup tomato sauce
16 ounces rigatoni pasta or 16 ounces penne
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons freshly grated parmigiano

RIGATONI WITH CREAMY MUSHROOM SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11



Rigatoni with Creamy Mushroom Sauce image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking:
  • Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

RISOTTO CON FUNGHI

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9



Risotto con Funghi image

Steps:

  • In a small bowl, place the dry porcini mushrooms and two cups of hot water until the mushrooms are tender, about 1/2 hour. Remove the mushrooms from the water and dice. Pass the mushroom water through a fine sieve and reserve.
  • In a saute pan over medium high heat, add the garlic, olive oil, and 1 ounce of butter. When the garlic begins to saute, add the shiitake and porcini mushrooms. Cook for three minutes, add the white wine and continue to saute until the wine is almost completely evaporated.
  • Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the Sauteed mushrooms, and the mushroom water stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears. Serve on a platter or in individual bowls.

1 cup dry porcini mushrooms
1 clove garlic, chopped
1 tablespoon olive oil
3 ounces unsalted butter
1 cup shiitake mushrooms, sliced
1/2 cup dry white wine
1/4 cup chopped Italian parsley
1 cup grated Parmesan cheese
Salt and pepper

POLENTA PASTICCIATA CON SALSA DI FUNGHI (BAKED POLENTA CASSEROLE WITH CREAMY MUSHROOM SAUCE AND FONTINA)

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 14



Polenta Pasticciata con Salsa di Funghi (Baked Polenta Casserole with Creamy Mushroom Sauce and Fontina) image

Steps:

  • To begin to prepare the sauce, in a small bowl combine the dried porcini and hot water and let stand for 45 minutes to 1 hour. Remove the porcini and squeeze out excess water. Using scissors, cut them into pieces about the size of your thumbnail. Set aside. Strain the mushroom liquor through a paper towel or a fine sieve; reserve. Lightly oil an 8-by-11-inch baking pan and set it aside. Lightly oil two large pastry boards or baking sheets, or a very large scratchproof counter surface. Make the polenta and when it is cooked, turn it directly out onto the boards, counter, or baking sheets. Use a large knife or rubber spatula, first dipped in cold water, to spread out the polenta to a thickness of about 1/2 inch. Allow it to cool and harden, about 20 minutes. Cut it into approximate 3-inch squares.
  • Meanwhile, preheat an oven to 400 degrees F. Continue to make the sauce. Using a soft brush or clean kitchen towel, remove any dirt from the fresh mushrooms. Don't wash them because water will alter their texture. Separate the stems from the caps, discarding the stems if they are tough. Slice the mushroom caps and tender stems thinly. In a skillet over medium-low heat, melt the butter with the oil. Add the onion and saute until softened, about 5 minutes. Add the porcini and saute for another 5 or 6 minutes to marry the flavors. Add the cultivated mushrooms and continue to saute until tender, about 5 minutes. Add the mushroom soaking liquid, salt, and pepper. Allow to simmer gently for 5 minutes, stirring occasionally. Then stir in the cream, and allow the mixture barely to reach a simmer. Immediately remove the skillet from the heat.
  • Place half of the polenta squares in a layer on the bottom of the prepared dish. Spread half of the sauce in a layer over them, then sprinkle with half of the cheeses. Place another layer of polenta squares over the cheeses. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Place on the middle rack of the oven and bake until the cheese is melted and golden and the pasticcio is bubbling, about 20 minutes. Remove from the oven and let settle for 10 minutes before cutting into squares. Serve hot.

1 ounce dried porcini
3/4 cup hot water
1/2 pound fresh cultivated white mushrooms
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon freshly milled white pepper
1/2 cup heavy cream
Olive oil or vegetable oil for oiling boards and baking dish
1 recipe Basic Polenta
1-1/2 cups cornmeal, 6 cups water, and 2 teaspoons salt
1/2 pound (2 cups) shredded fontina
1/3 cup freshly grated parmigiano

OSSO BUCO CON SALSA DI FUNGHI

Make and share this Osso Buco Con Salsa Di Funghi recipe from Food.com.

Provided by MsPia

Categories     Veal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14



Osso Buco Con Salsa Di Funghi image

Steps:

  • Preheat oven to 275°F
  • In a heavy ovenproof kettle large enough to hold veal shanks in one layer heat 1 tablespoon each of olive oil and butter over moderately high heat until foam begins to subside and saute onion and celery until beginning to turn golden.
  • Pat shanks dry between paper towels and season with salt and pepper. Arrange shanks on onion mixture and roast, covered tightly, in middle of oven 3 hours. (Meat will give off juices as it cooks.) Shanks may be prepared up to this point 1 day ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.)
  • Cut mushrooms into 1/4-inch-thick slices. in a large skillet heat remaining 2 tablespoons each of olive oil and butter over moderately high heat until foam begins to subside and saute mushrooms with thyme and salt and pepper to taste, stirring, until mushrooms begin to give off their liquid.
  • Stir in vermouth or wine and lemon juice and cook, stirring, until all but about 1/3 cup liquid is evaporated. Mushrooms may be made 1 day ahead and cooled completely before chilling, covered.
  • Transfer shanks to a platter and keep warm.
  • Transfer onions, celery, and pan juices to a blender with 1/2 cup water and puree until smooth, adding more water if necessary to thin sauce to desired consistency.
  • Pour sauce into a saucepan and stir in mushroom mixture, vinegar, and salt and pepper to taste. Heat sauce over moderate heat until heated through and stir in parsley.
  • Arrange shanks on couscous and spoon sauce over them.

Nutrition Facts : Calories 201.5, Fat 12.8, SaturatedFat 4.7, Cholesterol 15.3, Sodium 23, Carbohydrate 21.3, Fiber 3.5, Sugar 8.1, Protein 3.8

6 veal shanks, each tied securely with kitchen string to keep meat attached to bone
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 1/2 lbs onions, sliced thin
2 celery ribs, sliced thin
1/2 lb fresh cremini mushroom, tough stem ends trimmed
1/2 lb fresh shiitake mushroom, stems discarded
1/2 lb fresh portabella mushroom, stems discarded
3/4 teaspoon dried thyme, crumbled
1/2 cup dry vermouth or 1/2 cup dry white wine
1 tablespoon fresh lemon juice
1/2-3/4 cup water
2 tablespoons balsamic vinegar
1/4 cup fresh parsley leaves, washed well, spun dry, and minced

MUSHROOM SAUCE

Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.

Provided by Jimmi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 12



Mushroom Sauce image

Steps:

  • In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
  • Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
  • In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

Nutrition Facts : Calories 167 calories, Carbohydrate 4.1 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 9.3 g, Sodium 499.8 mg, Sugar 0.9 g

2 cups fresh sliced mushrooms
¼ cup butter
1 tablespoon butter
1 tablespoon shallots, minced
½ cup chopped mushrooms
½ teaspoon dried thyme
1 bay leaf
¼ cup red wine
2 cups beef broth
1 tablespoon arrowroot powder
salt to taste
freshly ground black pepper

MUSHROOM SALSA

I know this sounds weird, salsa and mushrooms--TOGETHER--I promise it is so refreshing and it will tantalize your taste buds!

Provided by cervantesbrandi

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Mushroom Salsa image

Steps:

  • Combine all ingredients; cover and allow to chill in the refrigerator at least 20 minutes before serving.
  • Serve with tortilla chips and your favorite salsa.

Nutrition Facts : Calories 28.7, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 5.2, Fiber 1.3, Sugar 2.3, Protein 3

20 white button mushrooms (finely diced)
1/4 cup cilantro (chopped)
1/4 cup red onion (diced)
1 lime, juice of
1/4 teaspoon seasoning salt (I use McCormick's)
2 jalapenos (minced)

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