Orchiette Pasta With Wild Mushroom Cream Sauce Recipes

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ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE

This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.

Provided by Chef Remy 186273

Categories     One Dish Meal

Time 25m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 11



Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse image

Steps:

  • In a large pot of boiling salted water, cook the pasta until al dente.
  • Drain pasta and return to the pot.
  • Cover to keep warm.
  • If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
  • If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
  • In a large saute pan, heat the oil over medium-high heat.
  • Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
  • Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
  • Add the cream.
  • Increase the heat to high, and bring to a boil.
  • Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  • Add the Parmesan and adjust the seasoning, to taste.
  • Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
  • Remove from the heat and divide equaly among serving bowls or plates.
  • Sprinkle each serving with chives and serve immediately.

12 ounces orecchiette (or other pata if you prefer)
2 tablespoons olive oil
1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced
1/4 cup chopped shallot
1 tablespoon chopped garlic
2 teaspoons minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups heavy cream
1/2 cup finely grated parmesan cheese
2 tablespoons finely chopped chives (for garnish)

PASTA WITH WILD MUSHROOM SAUCE

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13



Pasta with Wild Mushroom Sauce image

Steps:

  • In a large stock pot, bring salted water to a boil.
  • In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
  • Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
  • Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

WILD MUSHROOM PASTA

Provided by Nikki Dinki, Food Network Star Season 9 Finalist

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19



Wild Mushroom Pasta image

Steps:

  • Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve.
  • In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil.
  • Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts.

2 tablespoons butter
2 pounds assorted wild mushrooms, sliced
1/2 cup finely chopped scallions, green parts only
4 cloves garlic, chopped
1 tablespoon all-purpose flour
2 cups chicken stock
3/4 cup cream
1/2 cup shredded gruyere
1/2 cup grated Parmesan
1/2 cup marsala wine
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
2 heads roasted garlic, cloves removed
Kosher salt
1 teaspoon truffle oil
1 pound linguine
8 medium shrimp, shelled, deveined and chopped
3/4 cup celery leaves, roughly chopped
1/2 cup pine nuts, toasted

BAKED CHEESY PASTA WITH WILD MUSHROOMS

A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.

Provided by Melissa Clark

Categories     casseroles, pastas, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12



Baked Cheesy Pasta With Wild Mushrooms image

Steps:

  • Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
  • Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams

1 pound mixed wild or cultivated mushrooms, such as oyster, maitake and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, plus a few grinds
2 fresh rosemary branches
1/2 pound orecchiette, farfalle or other short pasta
3/4 cup heavy cream
1/2 cup fresh ricotta
5 ounces fontina cheese, grated (1 1/4 cups)
2 ounces Parmesan, grated (1/2 cup)
1 teaspoon finely chopped fresh sage
1 garlic clove, finely grated

PASTA WITH CREAMY WILD MUSHROOM SAUCE

Categories     Mushroom     Pasta     Low Sodium     Winter     Bon Appétit

Yield 2 servings; Can be doubled

Number Of Ingredients 8



Pasta with Creamy Wild Mushroom Sauce image

Steps:

  • Place mushrooms in small bowl. Pour boiling water over. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid; reserve soaking liquid. Coarsely chop mushrooms; discard any tough stems.
  • Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced by half, about 2 minutes. Add cream and tarragon. Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. Boil until sauce is thick enough to coat spoon, about 5 minutes. Mix in green onions and lemon juice. Season with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta.
  • Add pasta to sauce; toss gently to coat and serve.

1 ounce dried wild mushrooms (such as porcini, morels or shiitake)
1 cup boiling water
1/2 cup dry white wine
1/2 cup whipping cream
3/4 teaspoon dried tarragon
1/2 cup thinly sliced green onions
1 teaspoon fresh lemon juice
8 ounces fresh or dried thin pasta (such as linguine)

ORECCHIETTE MUSHROOM PASTA

Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.

Provided by JennyM

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 4

Number Of Ingredients 12



Orecchiette Mushroom Pasta image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
  • Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
  • Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 52.5 g, Cholesterol 36.4 mg, Fat 21.6 g, Fiber 3.7 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 271.7 mg, Sugar 6.4 g

½ (16 ounce) package orecchiette pasta
4 tablespoons butter
2 tablespoons olive oil
1 pinch salt
1 medium white onion, finely chopped
2 (8 ounce) packages sliced fresh mushrooms
3 cloves garlic, minced
1 tablespoon fresh sage, cut into thin strips
½ cup vermouth
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon finely chopped fresh parsley

MUSHROOM PASTA SAUCE

When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield about 7 cups.

Number Of Ingredients 7



Mushroom Pasta Sauce image

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.

Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (110-3/4 ounces each) condensed tomato soup, undiluted
2 cans (7 ounces each) pizza sauce
1 can (8 ounces) mushroom stems and pieces, drained
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, minced

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