CREAMY TAGLIATELLE AND MUSHROOMS
A quick and creamy tagliatelle dish that showcases delicious cremini mushrooms contrasted with cream and garlic in a white wine sauce.
Provided by Erren Hart
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
- Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
- Add the mushrooms and cook until soft. Season well with salt and pepper.
- Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
- Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.
Nutrition Facts : Calories 453 kcal, Carbohydrate 48 g, Protein 11 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 80 mg, Sugar 4 g, Fiber 3 g, ServingSize 1 serving
TAGLIATELLE WITH CREAM AND MUSHROOMS
A classic ingredient in creamy pasta dishes, earthy mushrooms are sautéed and combined with cream sauce. The rich sauce clings perfectly with fresh tagliatelle. The more sauce, the better.
Provided by Redazione Web
Categories pasta
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- For the pasta: In a large bowl, combine the flour, egg and egg yolks, and mix into a dough. Knead for around 10 minutes until the dough is smooth and compact. Cover with plastic wrap and let rest for 30 minutes. Turn the dough out on a well floured work surface and cut into quarters. Flatten 1 quarter into a rectangle (cover others with plastic wrap).Roll out to a 1/8" thick sheets. Sprinkle sheet with flour. Transfer to flour-dusted parchment paper. Repeat with remaining dough. Roll each sheet from short end to short end and cut it into long strips about 1/3" wide. Unroll strips, toss with flour and place on floured parchment paper until ready to cook.
- For the cream: whip 3 Tbsp. cream with a hand mixer or whisk. Add the goat cheese and mix well.
- For the sauce: Clean the mushrooms. Cut them into 1/4" cubes with the exception of the chiodini which can be left whole.
- Bring water to boil in a large pot. Season with salt.
- In a large frying pan, melt 1/2 stick of butter and sauté the mushrooms for 2-3 minutes until they brown. Do not stir while cooking, so they do not release water. Then add 2/3 cup cream and reduce for 2 minutes, adding a small ladleful of the pasta cooking water.
- Add the tagliatelle to the boiling water and cook for around 3 minutes from when the water returns to a boil; strain and transfer to the pan with the mushrooms. Toss with a drizzle of oil and top with chopped fresh herbs. Finish the pasta with dollops of the goat-cream mixture.
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
MUSHROOM TAGLIATELLE
Amazing, Fresh Vibrant And Inexpensive!
Provided by ashleyrolfechef
Time 35m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Firstly add your olive oil to the pan and put on a medium heat,
- once heated add your onion and sauté gently without colour averagely
- 4-6 minutes, this gets the natural sweetness from the onion
- Once the onion has sweat down turn the heat up to high and add
- your mushrooms to the pan and cook for 2 minutes.
- Then add your brandy and cook out again for a further 2 minutes
- until all the alcohol is removed, were looking for the aromatic
- flavour of the brandy to come through and soak into the mushrooms as
- they are acting as sponges and absorbing all the fragrant brandy.
- after the brandy has been cooked out add your cream and turn the
- heat down immediately to medium, Then simmer for 10 minutes slowly.
- The reason behind simmering your cream based sauce is one of two, the
- first so that the pan doesnâÂÂt catch and secondly so that the flavour
- of the sauce is improving and mellowing with the brandy and the onions
- which will also act as a thickener for the sauce along with the lemon
- juice.
- Meanwhile while your sauce is slowly simmering heat a pan of water
- up to boiling point add your pasta and cook to your liking, averagely
- 4-5 minutes then finish off in the sauce.
- Now that your sauce has been reducing slowly for 10 minutes add
- your lemon juice and again cook out for 2 minutes, straight after add
- your paprika and again cook for a further 2 minutes then check
- seasoning, add your pasta to the pan add coat the pasta evenly then
- place into bowls for serving
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