PAPPARDELLE WITH MIXED WILD MUSHROOMS
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
Provided by Jamie Oliver
Categories main-dish
Yield Serves 4
Number Of Ingredients 10
Steps:
- Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
- Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
MUSHROOM PAPPARDELLE WITH TALEGGIO CHEESE
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
- Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
- Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.
CHEESY MUSHROOM PAPPARDELLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
- Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
- Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
- Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.
Nutrition Facts : Calories 573 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 72 milligrams, Sodium 873 milligrams, Carbohydrate 65 grams, Fiber 3 grams, Protein 28 grams
MUSHROOM AND CHEESE OMELET
Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.
Provided by Katie Workman
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
- Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
- Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
- Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.
PAPPARDELLE WITH MUSHROOM SAUCE
Pappardelle is my favorite kind of pasta. This is a quick and flavorful recipe. I use all kinds of mushrooms including dry ones.
Provided by MsPia
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry mushrooms thoroughly and slice thin.
- Heat olive oil in a large skillet.
- Add garlic and sauté over medium heat about 1 minute.
- When garlic begins to color, add sliced mushrooms.
- Sauté mushrooms over high heat until lightly colored.
- Add wine.
- Cook until wine is reduced by half, stirring constantly.
- Add parsley and cook 1 minute longer.
- Season with salt and pepper.
- Fill a very large saucepan two-thirds full with salted water.
- Bring water to a boil.
- Add pasta.
- Bring water back to a boil and cook pasta uncovered until 'al dente'.
- Drain pasta and place in skillet with sauce; add butter.
- Toss pasta, sauce and butter over medium heat until sauce coats pasta, 20 to 30 seconds.
- Serve immediately.
Nutrition Facts : Calories 466.7, Fat 16.6, SaturatedFat 4.3, Cholesterol 10.2, Sodium 47, Carbohydrate 61.7, Fiber 3.6, Sugar 4.6, Protein 13.6
PAPPARDELLE PIE WITH WILD MUSHROOMS AND TALEGGIO
This is exquisite and pappardelle which are wide flat ribbons work well but any dried pasta can be used. If you want to make this a true vegetarian dish you can buy a vegetarian 'Parmesan style' cheese from Bookham and Harrison Farms Ltd.
Categories Easy meat-free recipes Pasta for a winter's day Italian recipes Vegetarian recipes Christmas: Vegetarian
Yield Serves 6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 16
Steps:
- Begin by placing the porcini (broken into pieces) in a small saucepan, add the Marsala, bring up to simmering point, then take it off the heat and put on a timer for the porcini to soak for 30 minutes. Meanwhile, peel and chop the onion and the same with the garlic. Then heat 2 tablespoons of olive oil in a wide shallow pan, add the onions and let them cook over a lowish heat for about 10 minutes. You can also watch how to prepare garlic and chop onions in our Cookery School Video on this page. While that's happening, chop the chestnut mushrooms (through the stalk) into quarters and the larger mushrooms into six. After that add the garlic to the onion and cook, stirring it around, for a minute or two before adding the prepared fresh mushrooms. Stir and toss them around until they start to shrink, add some seasoning and let them cook very gently. Then, when the 30 minutes' soaking time is up, add the porcini and Marsala and do some more tossing and stirring. Continue to cook with the heat at medium for about 30-40 minutes, or until all the juices (of which there will be quite a lot) have evaporated. It could take a bit longer, but this will concentrate the flavour of the mushrooms beautifully. Put a large pan of water on to boil and preheat the oven to 200°C. Gas mark 6. Meanwhile, make an all-in-one béchamel sauce by placing the milk, butter and flour in a saucepan, then whisking over a medium heat until you have a smooth, thick sauce. Then turn the heat to its lowest and cook for 5 minutes, adding some seasoning and the nutmeg. At the end whisk in 2 tablespoons of double cream. When the mushrooms are ready, cook the pasta in the boiling water for 8 minutes, then drain it in a colander. Return it to the saucepan, add two-thirds of the sauce, along with the mushrooms and cubes of Taleggio. Now pile the whole lot into the baking dish, cover the pasta with the rest of the sauce and finally sprinkle with the Parmesan and drizzle with a little olive oil. Bake in a preheated oven for 20 minutes until golden brown. This can all be prepared in advance, but in that case it will need 30-40 minutes in the oven. Either way, when it is removed from the oven, allow it to settle for 10 minutes before serving on hot pasta dishes.
PAPPARDELLE WITH SPICY SAUSAGE AND MIXED WILD MUSHROOMS
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.
- Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.
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PASTA WITH MUSHROOM SAUCE AND TALEGGIO CHEESE - …
From sensibus.com
Servings 4Total Time 10 minsEstimated Reading Time 2 mins
- How to make porcini sauce with Taleggio cheeseCut the Taleggio into dices and put it in a small pan.Add the cream and a pinch of white pepper.
- Heat until it melts and put it aside.Put in a pan 4 tablespoons of extra virgin oil and 1 peeled clove of garlic.Add the porcini mushroom sauce and the cream of Taleggio and sauté.To cook mushroom pasta with cheeseMeanwhile, bring a pan of salty water to a boil and add the tagliatelle.When the pasta is al dente, drain it keeping a cup of cooking water.Pour the pasta into the pan with the sauce and add the cooking water so as to give a creamy consistency to the sauce.Add a personal touch to this creamy mushroom sauce for pasta recipes: finish with an ingredient that you like among a sprinkle of grounded white pepper or of Parmigiano Reggiano.Images by:Juan Seita CC BY 2.0 | Shuan Chin CC BY SA 2.0.
10-MINUTE MUSHROOM PAPPARDELLE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Italian RecipesTotal Time 10 minsCategory Midweek Meal RecipesCalories 471 per serving
- Heat the oil in a large non-stick frying pan over a high heat. Add the mushrooms and fry for 4-5 minutes until golden brown on both sides.
- Meanwhile, cook the pasta in a large pan of boiling, salted water until al dente (firm to the bite). Drain, reserving a cupful of pasta water.
- Add the wine to the mushrooms, then stir in the Boursin (it will melt to a thick, creamy sauce). Add a little pasta water to loosen. Toss the pasta with the sauce until fully coated, then serve scattered with the parsley and grated cheese. <div id="gohereclass="hide-tablet <div id="methodclass="recipe-method text-standard content-block double-margin col-gutter <div id="gohereclass="hide-tablet February 2020 issue – out now! <div class="recipe-author-wrapper content-block double-margin <div class="magazine-subscription full-width
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4.2/5 (4)Category Main CourseAuthor Alec MorrisCalories 358 per serving
- Roast the head of garlic whole in the oven, at 200 degrees Celsius for 20 minutes. It should brown slightly on the outside. Allow to cool.
- Thinly slice the mushrooms and then sauté in the olive oil, on low-medium heat for about 5 minutes. Remove from pan and set aside.
- In the same pan, gently melt the taleggio into the milk on low heat. Once it has completely melted, add a few tablespoons of porcini water to taste.
- Squeeze the roasted garlic out of the cloves; apply pressure towards the bottom end of the cloves and it will come out of the top like a paste. Add this to the milk and taleggio, with the sautéed mushrooms. Season with salt and pepper.
MUSHROOM PAPPARDELLE WITH TALEGGIO - TASTINGS GOURMET …
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- Bring a pot of salted water to a boil and cook pasta until al dente, about 7-8 minutes. Drain; reserve 3/4 cup cooking water.
- Melt 2 tablespoons butter in a skillet over high heat. Sauté half the mushrooms until they brown, stir occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms, reserve with other mushrooms.
- Add the shallots to the skillet and cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes.
- Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
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- Heat olive oil in a medium saute pan over medium-high heat. Add shallot, mushrooms, and rosemary and saute for 7-9 minutes or until mushrooms are golden brown and tender. Season with salt and pepper and set aside.
- Bring water or broth to a boil in a medium saucepan and whisk in salt and polenta, cook for 3-5 minutes or according to package directions. (Note: if you’re using regular polenta, just follow the package instructions and timing to cook 1 cup - it may take a little longer but you can saute the mushrooms while it cooks!). When polenta is done, top with 3/4 of your sliced Taleggio and stir to combine. Spoon polenta into serving bowls, top with remaining sliced Taleggio and sautéed mushrooms. Garnish with additional rosemary or optional red pepper flakes and enjoy!
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4.7/5 (509)Total Time 30 minsCategory PastaCalories 394 per serving
- Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
- Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.
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