PASTA WITH PORCINI MUSHROOM SAUCE
Make and share this Pasta With Porcini Mushroom Sauce recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Break each mushroom into 2 or 3 pieces.
- Soak them in 1 cup of hot water for at least 20 minutes.
- Melt the butter in a saucepan large enogh to hold the cooked pasta.
- Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
- Mix in the marsala and cook for 2 more minutes.
- Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
- Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
- Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
- Add salt and pepper to taste.
- Cook pasta according to package directions.
- When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
- Add the cheese and toss everything to coat the pasta evenly.
Nutrition Facts : Calories 1149.9, Fat 61, SaturatedFat 37.2, Cholesterol 204.6, Sodium 422.1, Carbohydrate 109.2, Fiber 2.7, Sugar 4.2, Protein 26.3
MUSHROOM MEDALLIONE PASTA WITH PORCINI SAUCE
Provided by Food Network
Categories main-dish
Time 17h50m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- For the mushroom filling: Heat the olive oil in a pot over medium heat, and then saute the garlic until golden, about 1 minute. Add the mushrooms, onions, some sea salt and pepper and cook until translucent, about 5 minutes. Deglaze the pot with the white wine and porcini powder, and let reduce 30 seconds. Transfer to a food processor and pulse a few times until the vegetables are minced, and then pour into a bowl and fold in the ricotta, parsley and Romano. For assembling the medallione: Whisk the egg with 2 tablespoons cold water to create an egg wash. Spoon 2 tablespoons of mushroom filling into each pasta square and brush the edges with some egg wash. Place another pasta square on top, pressing the edges together with your fingers, and then seal the square shut with a fork. Boil the medallione in salted water until al dente, 2 minutes, and then place in a bowl. Ladle some Demi-Glace on top, and garnish with shaved Romano and coarsely cracked pepper.
- Preheat the oven to 400 degrees F. Place the veal bones in a roasting pan and drizzle with the olive oil. Roast until browned, 1 hour to 1 hour 30 minutes, and then transfer to a large pot. Deglaze the roasting pan with water, scraping up the browned bits, and pour into the pot. Add the parsley, peppercorns, carrots, bay leaves, onions, thyme, celery and leeks and top off with cold water. Throw in the tomato paste and mix. Bring to a boil over medium heat, and then turn the heat down to medium-low and let simmer until reduced to 1/4 of the original volume, 10 to 12 hours. Strain the broth, and then ladle through a wire mesh sieve into a saucepan over medium-low heat. Cook to reduce, 2 to 4 hours, skimming off the top every 30 minutes. In the last 5 minutes of cooking, mix in the sage.
CREAMY ITALIAN PORCINI MUSHROOM SAUCE
Make and share this Creamy Italian Porcini Mushroom Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
- Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
- Reduce the heat and add the cream and brandy and heat for 2-3 minutes.
Nutrition Facts : Calories 142.9, Fat 11.3, SaturatedFat 6.5, Cholesterol 30.2, Sodium 204.1, Carbohydrate 4.9, Fiber 0.4, Sugar 1, Protein 1.3
PASTA WITH MIXED MUSHROOMS AND THYME
We used fresh buttons and shiitake as well as dried porcini. Any combo of fresh mushrooms will work, but always include the porcini for its flavorful soaking liquid.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside. While pasta is cooking, in a small bowl, soak porcini in 1 1/2 cups hot water until tender, at least 15 minutes.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add shallot; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 3 to 4 minutes. Add wine; cook until almost evaporated, 3 to 5 minutes.
- Add button and shiitake mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes.
- Add porcini and their soaking liquid (leaving any grit at the bottom of the bowl) and thyme to skillet. Cook, stirring occasionally, until liquid reduces by half, 2 to 4 minutes. Transfer porcini mixture to pot with pasta. Add Parmesan and remaining butter, and toss to combine. Season with salt and pepper, and serve with more Parmesan.
Nutrition Facts : Calories 515 g, Fat 15 g, Fiber 5 g, Protein 20 g
PASTA WITH DRIED MUSHROOMS AND TOMATO SAUCE
This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Along with intense flavor, porcinis are an excellent source of riboflavin and niacin, and a good source of selenium and potassium. They also contain a powerful antioxidant called L-ergothioneine.
Provided by Martha Rose Shulman
Time 1h10m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
- Begin heating a large pot of water for the pasta. Heat the olive oil in a large, wide, heavy nonstick frying pan over medium heat and add the onion or shallot. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and stir together for minute, until fragrant, then add the mushrooms and stir together for a minute or two, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid you set aside, the thyme, and 1/2 teaspoon salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
- When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook al dente, following the timing directions on the package but checking a minute or two before the time on the package. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom sauce. When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible. If you wish to thin out the sauce or moisten the pasta further, add 1/4 to 1/2 cup of the pasta cooking water or more of the mushroom soaking liquid. Serve hot; pass the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 4 grams, Carbohydrate 101 grams, Fat 6 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 785 milligrams, Sugar 9 grams
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