Fettuccini With Garlic Green Onions Mushrooms Food

DATE NIGHT MUSHROOM FETTUCCINE

Steps:

• Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color - 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
• Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
• Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
• Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.

GARLIC SHRIMP & MUSHROOM PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

CARAMELIZED ONION & GARLIC PASTA

Steps:

• In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

CREAMY MUSHROOM, ONION & GARLIC PASTA SAUCE RECIPE - (4.3/5)

Steps:

• Slice mushrooms, and finely chop onion and garlic cloves. Saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to brown and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper. Serve with your favorite pasta.

GARLIC MUSHROOM PASTA

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
• Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.

FETTUCCINI WITH GARLIC, GREEN ONIONS & MUSHROOMS

Steps:

• Heat butter and olive oil in deep skillet.
• Add garlic, onions, mushrooms and spices.
• Cover and sauté for 15 minutes.
• Add wine and tomatoes, uncover, and simmer until liquid is reduced by ½.
• Stir in hot cooked fettuccini and serve.