Conchiglioni Pasta With Mushroom Ragu Food

PAPPARDELLE WITH MUSHROOM RAGU

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
• Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
• When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.

MUSHROOM RAGù PASTA

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO

Steps:

• Preheat the oven to 500 degrees F.
• Bring 5 quarts of salted water to a boil in a stockpot.
• Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
• In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
• Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
• Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.

CONCHIGLIONI PASTA WITH MUSHROOM RAGU

Steps:

• Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain, then tip into an ovenproof dish.
• Meanwhile, heat half the oil in a large frying pan, add the mushrooms and sauté over high heat for 6-8 mins, stirring occasionally until nicely browned. Transfer to a plate.
• Add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. Simmer for 4 mins or until reduced. Add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
• Spoon the beef over the pasta shells, then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot broiler. Cook for 3 mins or until the top is golden brown. Serve straight away.

PASTA WITH MUSHROOM RAGÙ

Steps:

• Heat oil in a large skillet over medium heat. Add carrot, celery, onion and prosciutto; reduce heat to medium-low and cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add mushrooms, broth, water, and pinch salt and pepper; stir gently to combine. Reduce heat to low, cover and cook, stirring once or twice, until mushrooms are very tender, about 30 minutes. Bring a large pot of salted water to boil. Add pasta and cook until al dente. While pasta is cooking, place cream in a small saucepan and bring to a simmer; remove from heat. Drain pasta, transfer to a large serving bowl, add hot cream and mushroom mixture, and toss to combine. Season with salt and pepper, and serve immediately.

RIGATONI WITH MUSHROOM RAGù

Steps:

• Cook garlic in 1/4 cup oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute. Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).
• Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot. Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes. Discard rosemary.
• While sauce is boiling, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Add pasta to sauce along with cheese and remaining tablespoon oil, then toss over moderate heat until well coated, about 1 minute. Serve immediately with additional cheese.