CHICKEN AND MUSHROOM PASTA
Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.
Provided by iewe7726
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and return to saucepan and keep warm.
- Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
- Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
- Carefully add chicken broth and white wine.
- Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
- Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
- Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.
Nutrition Facts : Calories 473.1, Fat 13.2, SaturatedFat 2.9, Cholesterol 78.1, Sodium 474.9, Carbohydrate 53.3, Fiber 8.2, Sugar 3.5, Protein 34
MUSHROOM PASTA SAUCE
This comes from an original Italian cookbook. It is very creamy and full of flavour. Great served with homemade pasta.
Provided by Lalaloula
Categories Sauces
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean the mushrooms and cut them into thin slices. Chop onion and garlic.
- Heat the olive oil in a large skillet. Saute the onion and the garlic for 1-2 minutes and then add the mushrooms. On fairly high heat saute them until nearly all of their liquid has evaporated. Add the white wine and continue cooking on high heat for some minutes.
- Reduce the heat and simmer gently until sauce has thickened. Now add the cream and season with salt and pepper to taste (you might also like to add some Italian herbs).
- If you like add the parmesan cheese to get an even creamier sauce.
- Serve with pasta and enjoy! :).
MUSHROOM ALFREDO PASTA
Provided by Shiran
Number Of Ingredients 10
Steps:
- In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
- As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
- Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
- Serve immediately. Garnish with parsley or chives if desired.
GARLIC MUSHROOM PASTA
Provided by Jamie Oliver
Categories Lunch & dinner recipes Dinner for two Mushroom Pasta & risotto Lunch & dinner recipes Cheap & cheerful
Time 16m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
- Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
- Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
- Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
Nutrition Facts : Calories 402 calories, Fat 13 g fat, SaturatedFat 5.7 g saturated fat, Protein 16.8 g protein, Carbohydrate 58.1 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre
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.
CHEF JOHN'S CREAMY MUSHROOM PASTA
A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g
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.
GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
Steps:
- 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.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
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.
MUSHROOM PASTA WITH PARMESAN
This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan.
Provided by Sonja Overhiser
Categories Main dish or side dish
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you'll likely only need a few tablespoons).
- Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl.
- Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
- To the skillet with the garlic butter sauce, add the mushrooms, cooked pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm.
Nutrition Facts : Calories 484 calories, Sugar 5.8 g, Sodium 192 mg, Fat 25.2 g, SaturatedFat 8.6 g, TransFat 0.3 g, Carbohydrate 53.9 g, Fiber 3.1 g, Protein 13.2 g, Cholesterol 26.5 mg
EASY ITALIAN MUSHROOM FETTUCCINE
Steps:
- In a large saucepan add olive oil, mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender and water has evaporated.
- While mushrooms are cooking cook the fettuccine in boiling salted water until al dente, drain then add to the cooked mushrooms along with half a ladle of pasta water. Cook on medium heat while tossing until water has evaporated and becomes almost creamy. Serve immediately. Top with freshly grated parmesan or pecorino cheese if desired. Enjoy!
Nutrition Facts : Calories 243 kcal, Carbohydrate 22 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
- Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
- Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
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