FETTUCCINE AL FUNGHI
Make and share this Fettuccine Al Funghi recipe from Food.com.
Provided by Terese
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add pasta to a pot of salted boiling water.
- Meanwhile place oil and butter in a pan.
- Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
- Remove from the pan.
- To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
- Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
- Place in a warm bowl and serve.
- You can add more nutmeg and cheese to taste if you wish.
Nutrition Facts : Calories 586.5, Fat 26.1, SaturatedFat 13.1, Cholesterol 132.8, Sodium 152.1, Carbohydrate 71.7, Fiber 4.2, Sugar 3.4, Protein 18.2
PENNE AL FUNGHI PORCINI (PIERCE BROSNAN'S FAVE)
This is a recipe from Pierce Brosnan's favorite Santa Monica restaurant, Il Ristorante di Giorgio Baldi, and said to be one of his favorite dishes.
Provided by Sharon123
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
- Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
- Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
- Serve piping hot. Pass extra cheese for sprinkling. Enjoy!
PASTA WITH FUNGHI TRIFOLATI
Provided by Mark Bittman
Categories dinner, easy, pastas, main course
Time 25m
Yield 3 to 4 servings.
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove the dried mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Set a large pot of water to boil for the pasta and salt it. Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons butter. When it is hot, add the garlic and onions; cook, stirring occasionally, until the onions begin to soften, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and cook until they give up their liquid and start to brown, at least 15 minutes. Add the white wine or mushroom-soaking liquid to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
- Meanwhile, cook the pasta until tender.
- Reduce skillet heat to low. Add remaining butter and the parsley, and stir to combine; sprinkle with salt and pepper. When the pasta is done, drain it. Add the pasta to the mushroom mixture, and toss until well combined. If the mixture is dry, add a little pasta water or mushroom-soaking liquid. If you like, garnish with Parmesan and more parsley.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 578 milligrams, Sugar 6 grams, TransFat 0 grams
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