Spaghetti With Asparagus Shiitake Mushrooms Lemon And Chives Recipes

Steps:

• Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
• Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
• Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
• Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
• Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
• Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
• Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
• Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Steps:

• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
• Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
• Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
• *Available at some supermarkets, and at Italian markets and specialty food stores.

Steps:

• Combine tomatoes, tomato paste, balsamic vinegar, red-wine vinegar, thyme, herbes de Provence, sugar, salt, pepper and Tabasco sauce in a saucepan. Bring to a boil.
• Meanwhile, heat 1/4 cup olive oil in a heavy skillet and add onions. Cook, stirring, until wilted. Add to tomato mixture, and cook, stirring, about 30 minutes or until sauce is quite thick. Add 2 teaspoons garlic and stir.
• Cut mushrooms into thin crosswise slices. There should be about 10 cups.
• Heat 3/4 cup olive oil in a large, heavy skillet. Add half the mushrooms, salt and pepper. Cook, stirring often, until mushrooms are crisp, about 4 to 5 minutes.
• Drain mushrooms, but reserve oil. Return oil to skillet, and add remaining mushrooms, salt and pepper to taste. Add more oil if necessary. Cook until mushrooms are crisp. Drain mushrooms.
• Add mushrooms to tomato sauce, and stir to blend. Let stand until at room temperature.
• Bring a large quantity of water to a boil and add salt. Add vermicelli or capellini, and cook about 3 minutes or to the desired degree of doneness. Do not overcook.
• Drain vermicelli or capellini, and run under cold water until chilled. Drain thoroughly and pour into a bowl. Add remaining olive oil, scallions or chives, sesame oil, soy sauce, remaining 1/4 teaspoon garlic, ginger and five-spice powder. Toss to blend well. Serve.

Steps:

• preheat oven to 350.
• toss garlic with asparagus and shiitakes and place on a roasting pan, roast for 5 minutes.
• remove to a bowl and cool completely.
• add onion, peppers, tomatoes.
• whisk together vinegar, olive oil, salt and pepper, drizzle over salad, toss, serve.

Steps:

• Bring a large pot of water to a boil for the pasta. Place the dried porcinis in a small saucepan and add just enough stock to cover. Bring to a low boil over high heat then reduce the heat to medium-low and simmer until mushrooms reconstitute, 2-5 minutes. In a large skillet, heat the olive oil, two turns of the pan, over medium-high and melt butter into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3-5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce; season with salt and pepper. Cook, stirring often, until the shallots soften, about 2 minutes. Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes. Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce. Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes. Drain the pasta and add it to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO to marry the sauce to the pasta, top with the chives and serve.

Steps:

• Place a large stock pot (8-quart or larger) of lightly salted water over high heat, to bring to a boil for the pasta. In a large nonstick or well-seasoned saute pan over medium heat, heat 1 tablespoon olive oil and add mushroom slices. Saute until mushrooms are limp, about 2 minutes. Remove from pan with a slotted spoon, and set aside in a bowl.
• Add diced tomato to the pan. Saute until heated through, about 1 minute. Remove with a slotted spoon, and place in a bowl.
• Add 1/2 tablespoon of the remaining oil to the pan. Add yellow peppers, and saute until limp, about 3 minutes. Remove to a bowl. Add garlic to the pan and saute lightly; do not brown. Remove to bowl of peppers. Place pappardelle in pot of boiling water, and cook until al dente, about 8 minutes.
• While pasta is cooking, add remaining 1/2 tablespoon oil to the saute pan. Increase heat to medium-high, and add shrimp. Saute until shrimp are pink but not fully cooked, about 2 minutes. Remove with a slotted spoon, and place in a bowl.
• Reduce heat under pan to medium, and add wine, fish stock or clam broth, chicken stock and any juices collected in the bowls of mushrooms, tomatoes, peppers and shrimp. Stir well with a wooden spoon, scraping the bottom of the pan. Add the cream and saffron, and bring to a simmer. Cook, stirring, until sauce thickens and turns yellow from the saffron, about 3 minutes. Add the reserved vegetables and shrimp. Heat through, and add salt and pepper to taste. Add butter, if desired, and stir gently until it has melted. Add chives, reduce heat to very low, and cover pan.
• Drain pasta well, and transfer to a warm serving bowl. Add saffron cream sauce, and toss gently to mix well. Serve immediately.