Mushroom And White Wine Pasta Sauce Food

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 MUSHROOM WINE SAUCE

Steps:

• Start heating a large pot of water for the pasta. Meanwhile, wash and slice mushrooms.
• Heat the oil in a large skillet, add the onions and cook over medium heat until lightly colored.
• Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes.
• Season with salt and pepper and add half the garlic. Mix the tomato paste and wine and add it to the mushrooms. Lower the heat and cook for 5 minutes more. If the pan dries, add a little pasta water.
• Cook the pasta in the boiling water, then drain and add it to the mushrooms alone with the cream, herbs, and remaining garlic.
• Toss, correct the seasonings, and divide among serving plates.

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.

WHITE WINE SAUCE FOR PASTA

Steps:

• In large saucepan, heat olive oil over medium. Add shallots and sauté until tender, about 3 or 4 minutes.
• Add garlic and red pepper flakes and sauté until slightly golden, about 1 minute.
• Add salt, pepper, wine and butter and whisk for about 2 minutes.
• Toss with cooked pasta.

WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE

Steps:

• Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
• Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
• Crumble in the stock cube.
• Add the cream.
• Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
• If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.

MUSHROOM AND WHITE WINE PASTA SAUCE

Steps:

• Cut chicken into bite size chunks.
• Put chicken into pan at med heat with butter and garlic. Cook until chicken is browned and liquid is reduced.
• In sauce pan combine cream of mushroom soup, mushrooms, water, and wine. Heat on medium to medium low until hot and smooth.
• Add 5 tbs of grated parmasian cheese to cream of mushroom soup mixture and stir constantly until sauce is thickened.
• Pour sauce into pan containing chicken, butter, and garlic.
• Stir until butter and sauce are combined.
• Serve over your favorite pasta.