Pasta With Chanterelle Mushrooms Recipes

Steps:

• Bring a large pot of water to a boil. Add pasta and 1 tablespoon salt, and cook until al dente according to package directions. Drain.
• In a large saucepan over high heat, melt butter with olive oil. Add garlic and cook, stirring frequently, about 1 minute. Add chanterelles and season with salt and pepper. Cook over high heat until tender, about 2 to 3 minutes. Stir in parsley. Taste and adjust for seasoning. Add pasta, and toss to combine. Serve with grated Parmesan.

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.

Steps:

• Rinse the mushrooms and pat dry. Cut off and reserve stems. Cut the mushroom caps into thin strips. You should have about 4 cups of mushrooms.
• Cut the tomatoes into 1/2 inch cubes.
• Cut the prosciutto into very thin strips.
• Heat oil in skillet and add mushrooms, rosemary, pepper, and crushed red pepper and salt (optional). Cook, stirring for about 3 minutes, then add the garlic and prosciutto for another 1-2 minutes.
• Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.
• Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.
• Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.
• Serve with remaining Parmesan cheese.

Steps:

• Toss the shrimp with lemon juice.
• Heat the butter and oil in a large saute pan over medium heat and add the mushrooms.
• Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes.
• Season with salt and pepper.
• Add the onions and cook another 2 minutes.
• Remove shrimp, mushroom and onion mixture from pan and save on a plate.
• Deglaze the saute pan with the wine, allowing it to come to a boil.
• Reduce the wine by half.
• Add 1/2 of the cream stir, reducing the heat to medium.
• Beat the egg yolks with the remaining cream.
• Add a little of the hot cream/wine mixture to the yolks to temper them.
• Beat well and then add the eg mixture to the sauce.
• Correct the seasonings.
• Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente.
• Garnish with a lemon slice and serve.
• Enjoy!

Steps:

• Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
• Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.