Pasta With Baby Bella Mushrooms Recipes

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PASTA WITH BABY BELLA MUSHROOMS

For baby bella mushroom lovers only. This dish can be made with just about any kind of pasta and can be made spicy if you wish.

Provided by julie a

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 11



Pasta with Baby Bella Mushrooms image

Steps:

  • Dissolve bouillon cube in hot water and set aside.
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • While pasta is cooking, add olive oil to a medium skillet and adjust heat to medium. Add garlic and saute for 1 minute. Add mushrooms and kosher salt. Cook for 3 minutes. Add wine, increase heat to medium-high, and reduce for 1 to 2 minutes. Add chicken stock, white pepper, and crushed red pepper. Continue to cook until liquid is reduced by about 1/2, 8 to 10 minutes.
  • Toss mushroom mixture with cooked pasta. Top with Asiago cheese and serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.9 g, Cholesterol 6.2 mg, Fat 13.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 2.9 g, Sodium 498.4 mg, Sugar 3.1 g

1 cube chicken bouillon
½ cup hot water
½ (16 ounce) package farfalle (bow tie) pasta
3 tablespoons olive oil
2 cloves garlic, minced
1 (8 ounce) package sliced baby bella mushrooms
¼ teaspoon kosher salt
¼ cup white wine
⅛ teaspoon ground white pepper
1 pinch crushed red pepper
¼ cup grated Asiago cheese

PASTA WITH PORTOBELLO MUSHROOMS

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9



Pasta With Portobello Mushrooms image

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

PASTA WITH BABY BELLA MUSHROOMS & SPINACH IN A TOMATO CREAM

A quick and delicious dish with the meaty flavor of baby bella mushrooms. Makes a great one-dish meal.

Provided by 148045

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13



Pasta With Baby Bella Mushrooms & Spinach in a Tomato Cream image

Steps:

  • Cook pasta to taste.
  • Melt butter and oil in saucepan over medium heat. Add onion and saute until translucent. Add rosemary and saute for 1 minute more. Add mushrooms and saute for five minutes more.
  • Add Marsala wine, tomato paste and heat through until simmering. Remove from heat and stir in prepared onion dip. Add spinach stir until wilted. If the sauce is too thick, add water to dilute.
  • Drain pasta and combine with sauce and grated parmesan cheese, making sure to coat evenly.
  • Top with parsley and serve.

Nutrition Facts : Calories 916.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 26.3, Sodium 642.2, Carbohydrate 110.8, Fiber 8.4, Sugar 12.6, Protein 25.3

8 ounces baby portabella mushrooms, sliced
2 tablespoons butter
2 tablespoons oil
1 large onion, diced fine
1 (8 ounce) bag Baby Spinach (pre washed)
3 teaspoons fresh rosemary, chopped fine
1 (6 ounce) can tomato paste
1 cup marsala wine
1 cup prepared onion dip (Dean's Lite)
3 tablespoons fresh flat-leaf parsley, chopped
1 lb pasta
1/2 cup parmesan cheese, grated
salt and pepper

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