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.
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
- Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.
CHEESE FETTUCCINE, WITH WILD MUSHROOMS
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet. Add the garlic and saute until lightly browned. Remove the garlic.
- Add the mushrooms and saute over high heat until lightly browned. Set aside.
- Bring at least four quarts of water to a rolling boil, add the fettuccine and cook about two minutes after the water returns to a boil. Drain, transfer to a warm bowl and toss with butter. Season the pasta with salt and pepper.
- Briefly reheat the mushrooms and add them to the fettuccine, toss again, add the cheese and toss once more. Serve at once with extra cheese on the side for those who wish it.
FOUR-CHEESE FETTUCCINE
Fettuccine like you're served in a restaurant can be ready in just minutes at home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
- Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
- Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.
Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg
FETTUCCINE WITH WILD MUSHROOMS
Make and share this Fettuccine With Wild Mushrooms recipe from Food.com.
Provided by Kim127
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium heat.
- Cook onions and garlic (with salt and pepper to taste) until lightly golden.
- Add mushrooms, turn up heat, and cook, stirring and tossing frequently, until soft, about 2 minutes.
- Pour in cream and add thyme; boil for 5 minutes to thicken.
- Stir in lemon juice and soy sauce and remove from heat.
- Pour sauce over hot linguine and toss well.
- Top with Parmesan cheese.
Nutrition Facts : Calories 720, Fat 42.3, SaturatedFat 25.1, Cholesterol 210.2, Sodium 377.5, Carbohydrate 70.2, Fiber 1.4, Sugar 2.8, Protein 17.7
CREAMY FETTUCCINE WITH TWO CHEESES
This heavy-duty cheese pasta sauce with parsley will be a hit with the whole family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
- In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands). Serve sprinkled with parsley.
Nutrition Facts : Calories 537 g, Fat 21 g, Fiber 2 g, Protein 22 g
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
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- Bring 4 quarts of water to a boil and add 1 tablespoon salt. Add the fettuccine and cook for 10-11 minutes for al dente texture. Before draining, scoop out and reserve ½ cup of the cooking water.
- Meanwhile heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, about 3 minutes. Stir in the mushrooms and 1 teaspoon salt. Cook, stirring occasionally, until the mushrooms are soft and have released their liquid. Pour in the wine and let it bubble until it’s reduced by half. Stir in the garlic, thyme and black pepper and cook for 30 seconds.
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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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