GARLIC-MUSHROOM SAUCE (FOR PASTA)
Make and share this Garlic-mushroom sauce (for pasta) recipe from Food.com.
Provided by Beve538
Categories Sauces
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Saute mushrooms in oil til golden.
- Add stock, parsley, garlic, milk.
- Simmer 3-4 minutes or til thick.
- Serve over linguini, angelhair, or any pasta.
GARLIC MUSHROOM PASTA
My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.
Provided by LittleGreyKitten
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
- Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 68.8 g, Cholesterol 97.4 mg, Fat 13.3 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 119.7 mg, Sugar 3.9 g
PASTA WITH MUSHROOM GARLIC SAUCE
This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food
Provided by Bergy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet melt 2 tbsp Butter.
- Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
- Cook until the mushrooms are just tender.
- Add remaining butter and olive oil.
- Stir and remove from heat.
- When Pasta is cooked reheat the sauce add parsley.
- Mix with Pasta and enjoy.
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.
BIG PASTA WITH MUSHROOM, PARSLEY, GARLIC AND THYME
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h
Yield 16 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.
- Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
- Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.
- Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.
- Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places.
- When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.
GARLIC PASTA
This is one of many recipes I obtained while living in France. It makes an excellent side dish.-Sandra Pichon, Slidell, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.
Nutrition Facts : Calories 680 calories, Fat 29g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 604mg sodium, Carbohydrate 89g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
PASTA WITH GARLIC SCAPES
Garlic scapes are edible and very yummy. We love to eat them fresh with pasta. This dish is ready in under 20 minutes and is super easy to make.
Provided by gartenfee
Categories Main Dish Recipes Pasta
Time 27m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
- Heat olive oil in a deep skillet until hot. Remove from heat and add garlic scapes; let stand for 3 minutes. Mix in parsley. Season with salt and pepper. Serve over drained spaghetti sprinkled with Parmesan cheese.
Nutrition Facts : Calories 977 calories, Carbohydrate 94 g, Cholesterol 2.2 mg, Fat 58.6 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 8.6 g, Sodium 130.7 mg, Sugar 3.5 g
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.
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.
PASTA WITH MUSHROOMS AND PARMESAN
This pasta dish gets most of its flavor from the sauteed mushrooms, along with a little garlic and Parmesan cheese. For a more complex flavor, use a variety of mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; season with salt and pepper. Cover skillet (it will be full); cook, tossing occasionally, until mushrooms have softened and released their liquid, 7 to 10 minutes. Uncover skillet, and reduce heat to medium; cook, tossing occasionally, until mushrooms are tender and browned, 10 to 12 minutes.
- Add mushroom mixture and Parmesan cheese to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately, topped with more Parmesan cheese.
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