Creamy Mushroom And Almond Pasta Food

CREAMY MUSHROOM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
• Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
• Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.

CREAMY MUSHROOM PASTA

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.

CREAMY MUSHROOM AND ALMOND PASTA

Steps:

• Cook the pasta in salted water according to package directions (about 8 minutes).
• While the pasta cooks, saute mushrooms in olive oil until lightly browned.
• Add the sage leaves, almonds and garlic and cook about 2 minutes.
• Add sherry, stock, cream, salt and pepper.
• Cook 3-4 minutes until slightly thickened.
• Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.

CREAMY LEMON-MUSHROOM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
• Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
• Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
• Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

ALMOND MUSHROOM PATE

Steps:

• In a large skillet, melt margarine.
• Add onion, garlic, and mushrooms.
• Saute until tender but not browned.
• Add tarragon, stir until it is softened.
• Pour mixture into a bowl of food processor.
• Add remaining ingredients.
• Process until mixture is smooth.
• Add cheese if you prefer a more spreadable consistency.
• Spoon into a serving bowl.
• Top with garnish of your choice.
• GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
• People who do not like ordinary pate seem to love this one.
• Vary the herbs and substitute the vegetables as you wish.
• Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.
• May be frozen.