WILD-MUSHROOM PASTA
Categories Mushroom Pasta Vegetarian High Fiber Low/No Sugar Dinner Fall Healthy Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (first course) or 4 (Main course) servings
Number Of Ingredients 14
Steps:
- Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
- Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.
WILD MUSHROOM FETTUCCINE
Make and share this Wild Mushroom Fettuccine recipe from Food.com.
Provided by Mary Jenny
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of generously-salted (very important as this dish is so simple) water to a boil and cook pasta to just under al dente according to package instructions. If the package says 9 minutes, take out around 7. Reserve 1 cup of starchy pasta water before straining.
- In a dry, heavy-bottom skillet set over medium-high heat, brown mushrooms in batches until golden and crisp. I browned each variety of mushroom on its own as they may have different moisture levels. It should take about 6-7 minutes per batch to get them nice and golden - don't rush this part. It's the big flavour maker!
- Once all your mushrooms have been browned, remove everything from the pan. Add the butter and olive oil to pan and let it get shimmering and hot. Add the garlic and let it cook until fragrant, 1 minute. Add the mushrooms, parsley and red pepper flakes and sauté until everything is combined, 1-2 minutes. Remove from heat.
- Strain pasta (don't forget to reserve 1 cup starchy water), and add back to large pot. Scoop the mushroom mixture into the pasta, making sure to really scrape all the good bits from the pan, with the Parmesan cheese and 1/4 cup of starch water and toss. If it's too dry, add more water a little at a time until you've got a nice, loose mushroom sauce coating all the noodles. Taste for seasoning and add salt if needed.
- Garnish each serving with pine nuts, extra cheese, parsley and fresh ground pepper.
- For more information visit mushrooms.ca.
Nutrition Facts : Calories 579.3, Fat 26.1, SaturatedFat 8.2, Cholesterol 98.1, Sodium 217.3, Carbohydrate 67.2, Fiber 4.4, Sugar 4.3, Protein 21.9
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
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
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.
FETTUCCINE WITH WILD MUSHROOMS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak porcini in cup of boiling water 30 minutes. Trim stalks from the fresh mushrooms, wash off grit under cold running water and slice into one-and-a-half-inch pieces.
- Using a large skillet, soften the garlic and the shallots in two tablespoons butter and oil. Meanwhile, bring six quarts salted water to a boil.
- Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini and add them to the skillet with the thyme, salt and pepper and white wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini cooking liquid and continue to cook over moderate heat until it has almost evaporated.
- Meanwhile, cook the fettuccine until al dente. Drain and toss in a heated bowl with the remaining tablespoon butter (you could use truffle oil instead).
- Over moderate heat, stir the creme fraiche into the mushrooms. Correct seasoning and pour them over the fettuccine. Toss, sprinkle with parsley and serve. Pass the cheese separately.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 6 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 690 milligrams, Sugar 7 grams, TransFat 0 grams
WILD MUSHROOM PASTA
The unique flavors of the three mushroom varieties meld together to create a rich and delicious sauce. It is a quick and easy vegetarian delight.
Provided by Miss Annie
Categories One Dish Meal
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 14
Steps:
- In a hot skillet, add the olive oil.
- Add the garlic, mushrooms and vegetables.
- Add the basil and continue to sauté.
- Season with All Purpose Seasoning, Worcestershire sauce, and Tabasco sauce.
- Deglaze with the white wine.
- Serve over fettuccine.
- Garnish with parsley.
PASTA WITH WILD MUSHROOMS
Provided by Marian Burros
Categories dinner, easy, lunch, quick, weekday, pastas, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
- Bring water to boil for pasta.
- Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
- Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
- Cook pasta.
- Season sauce with salt and pepper.
- Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 7 grams, Carbohydrate 96 grams, Fat 12 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 657 milligrams, Sugar 15 grams
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- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
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4.9/5 (71)Calories 455 per servingCategory Dinner
- Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color – 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
- Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
- Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.
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- Divide the butter between 2 large skillets and melt until foaming. Add half of the shallots to each skillet and cook over moderately high heat, stirring, until slightly softened, about 2 minutes. Add half of the garlic to each skillet and cook, stirring, for 1 minute longer. Add half the mushrooms to each skillet, season with salt and pepper and raise the heat to high. Cook, stirring, until the mushrooms have exuded their liquid and are lightly browned, 7 to 10 minutes. Using a slotted spoon, transfer the mushrooms to a large bowl.
- Pour the wine into 1 of the skillets and boil over high heat, stirring, until reduced to about 2 tablespoons, about 10 minutes. Add the chicken stock and boil until reduced by half, about 20 minutes. Return the mushrooms to the skillet, season with salt and pepper and keep warm.
- Meanwhile, bring a very large pot of water to a boil. Add salt, then add the fettuccine and cook until al dente. Drain the pasta and toss with the mushrooms and sauce. Sprinkle the parsley and garnish with the shaved Parmesan.
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