Linguine With Wild Mushroom Sauce Food

LINGUINE WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
• Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
• Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

MUSHROOM LINGUINE

Steps:

• Cook pasta in boiling salted water according ton package directions; drain and keep hot.
• While pasta is cooking: In a large skillet, melt butter. Add onion, garlic and mushrooms; sauté over med-high heat for about 5 minutes.
• Add wine, salt, pepper and basil to the skillet. Cover and simmer for 8-10 minutes, stirring occasionally.
• Uncover. Add parsley and heavy cream; simmer until liquid thickens/reduces a bit.
• Toss the hot cooked pasta with the mushroom sauce. Place in serving bowls and sprinkle with parmesan cheese, if desired.

PASTA WITH WILD MUSHROOM SAUCE

Steps:

• In a large stock pot, bring salted water to a boil.
• In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
• Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
• Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

LINGUINE WITH WILD MUSHROOM ALFREDO

Steps:

• Cook linguine in 3 qts.
• boiling water until al dente, about 8-10 minutes.
• Drain.
• In another large saucepan, heat the oil and wine over medium high heat.
• Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
• Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
• Combine cornstarch and water until smooth.
• Stir into the mushroom sauce and return to a gentle simmer.
• Fold in the cooked linguine.
• Cook for about 1 minute more over low heat, stirring frequently.
• Transfer to warm serving plates and serve immediately.

LINGUINE WITH WILD MUSHROOM SAUCE

Steps:

• Heat the oil in a large, heavy skillet. In a food processor, finely grind the garlic. Ad the onion and shallots and grind coarsely. Add the ground mixture to the hot oil, and saute until translucent. Add the sugar and saute one more minute, until the mixture caramelizes. Add all the mushrooms and saute until most liquids evaporate. Add the sherry, salt and pepper, tarragon and thyme, and cook 5 more minutes.
• Whisk the tapioca flour with the milk in a little bowl until smooth, and add to the skillet. Cook 2-3 more minutes. Add the boiled pasta and heat the whole dish through. If necessary, thin with some of the reserved noodle cooking water (wheat and buckwheat noodles will absorb more liquid than rice noodles). Serve hot.

LINGUINE WITH MUSHROOM AND GARLIC SAUCE

Steps:

• Cook the pasta in the water. Drain.
• Melt 2 T butter in a saucepan. Add garlic and cook for a minute, then add mushrooms, basil and salt and cook until just tender.
• Add remaining 4 T butter, pepper and oil.
• Stir and remove from the heat. Add the parsley to the sauce.
• Toss with the pasta and serve topped with Parmesan cheese.

LINGUINE AI FUNGHI - LINGUINE WITH MUSHROOM SAUCE

Steps:

• Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture.
• Heat olive oil in a large pan and cook the mushrooms for about 5 minutes until they're all soften.
• Season the mushrooms with salt and pepper. Add the unsalted butter and cook until the butter is melted for about 3 minutes.
• Add the pasta to the sauce. Add the parmesan and toss to coat the pasta in the sauce.
• Ready to serve~.

LINGUINE WITH SILKY MUSHROOM SAUCE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat skillet sprayed with cooking spray on medium-high heat. Add mushrooms; cook and stir 8 min. or until lightly browned. Add broth and cream cheese spread; mix well. Add spinach; cook just until wilted.
• Drain pasta; toss with sauce. Season with fresh ground black pepper.

PASTA WITH WILD MUSHROOMS

Steps:

• Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
• Bring water to boil for pasta.
• Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
• Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
• Cook pasta.
• Season sauce with salt and pepper.
• Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.

WILD-MUSHROOM PASTA

Steps:

• Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
• Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

PASTA WITH WILD MUSHROOM SAUCE

Steps:

• In a large stock pot, bring salted water to a boil.
• In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
• Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
• Mushroom Stock:.
• 2 cups chicken stock.
• 1/2 cup mushroom trimmings, stems, or pieces.
• Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

FRESH WILD MUSHROOM LINGUINE WITH TRUFFLES

Steps:

• Cook linguine pasta according to package directions; drain and return to pan to keep warm.
• Clean mushrooms with a damp cloth and cut into 1/4-inch slices.
• In a large frying pan, saute mushrooms in butter for 2 minutes.
• Add minced garlic and shallots; sauté an additional 2 minutes.
• Add white wine and simmer until wine is reduced by half.
• Add chicken broth, cream, and nutmeg; simmer until sauce thickens.
• Remove from heat. Add green onions, lemon juice, salt, and pepper.
• Add drained pasta to sauce; tossing gently to coat the pasta.
• Add more chicken broth if sauce seems too thick.
• Place pasta on individual plates.
• Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves.
• Drizzle white truffle oil over the top.
• Using a truffle shaver, shave a few slivers of fresh truffle over each plate before serving.

NO-CREAM WILD MUSHROOM PASTA SAUCE

Steps:

• Dried Mushrooms -- Rehydrate the mushrooms by adding 2 1/2 cups of boiling water to a bowl with the mushrooms and cover with plastic wrap. They will take about 10-15 minutes. Once they are re-hydrated and soft, thin slice. Don't throw away the liquid. You will be adding that to the broth.
• Mushrooms -- In a large saute pan, add the olive oil and heat to medium high. Add in the mushrooms, onions, scallions, garlic, rosemary, thyme and rosemary. and cook about 7-10 minutes until the mushrooms get brown and the liquid from the mushrooms has evaporated, (mushrooms give off a natural liquid when cooked, but as they brown, the liquid will evaporate).
• Once the mushrooms are brown, add in the broth (reserve 1/4 cup to add to the corn starch to make a slurry or thickening agent. This will be used to thicken your sauce at the end), and the liquid from re-hydrating the mushrooms to the mushroom and onion mixture. Cook on medium to medium low heat for about 8-10 minutes until the broth is reduced by about 1/2.
• Finish -- Add the 1/4 reserved broth with the corn starch to make a slurry. This is what will thicken your sauce. Add to the mushrooms and bring to medium high heat. The sauce will begin to thicken. Continue to cook for a minute or two, and then add in the parsley and check for any seasoning, salt and pepper.
• Serve -- I really love this over a 3-cheese ravioli (just store bought it fine), but you can use any pasta you like. Top with cheese and ENJOY!