LINGUINE WITH CREAMY MUSHROOM SAUCE
This easy pasta recipe is an excuse to buy wild mushrooms, available at many grocery stores these days. Or if you prefer white buttons, those will work well too. The creamy linguine is ready in 40 minutes, so it's quick enough for an easy weeknight recipe but it feels fancy enough for entertaining.
Provided by Carolyn Malcoun
Categories Healthy Linguine Recipes
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 58.9 g, Cholesterol 26.1 mg, Fat 18.2 g, Fiber 7.4 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 409.2 mg, Sugar 7.6 g
CHEF JOHN'S CREAMY MUSHROOM PASTA
A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
- Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
- Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
- Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
- Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g
PASTA WITH MUSHROOM GARLIC SAUCE
This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food
Provided by Bergy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet melt 2 tbsp Butter.
- Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
- Cook until the mushrooms are just tender.
- Add remaining butter and olive oil.
- Stir and remove from heat.
- When Pasta is cooked reheat the sauce add parsley.
- Mix with Pasta and enjoy.
PASTA WITH CREAMY MUSHROOM SAUCE
Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell'Alimento.
Provided by Paula of bell'alimento
Yield 4
Number Of Ingredients 9
Steps:
- Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
- In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
- Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
- Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
- Garnish with additional cheese if desired.
MUSHROOM PASTA SAUCE
This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
MUSHROOM PASTA SAUCE
Provided by The Culinary Institute of America and the Mushroom Council
Number Of Ingredients 11
Steps:
- In a large pot, add the minced mushrooms and season with salt to taste. Add the olive oil and heat the mixture on medium. Add the onion, garlic, basil, and bay leaf, stirring over medium for 5 - 6 minutes, or until the onion is soft. Add the wine. Stir to release any of the drippings that are sticking to the bottom of the pan. Allow the mixture to cook for 5 more minutes, or until the wine is mostly evaporated.
- Add the tomatoes, and tomato paste. Stir well and bring the sauce up to a gentle simmer over low heat for 3 hours. Partially cover the pot and continue to simmer, stirring occasionally and adding the reserved tomato juices or a bit of water if the sauce seems too thick as it cooks. The finished sauce should have a deep, rich red color. The sauce is ready to add to your cooked pasta now, or will store in the fridge for up to 4 days.
- Bring a large pot of salted water to a rolling boil. Add the pasta at once and follow package directions until pasta is cooked.
- Drain the pasta in a colander when finished. Shake well and remove any extra water clinging to the pasta. Pour the pasta in a large serving bowl. Add the sauce and toss together until the pasta is evenly coated.
MUSHROOM PASTA
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- Begin preparing the sauteed mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.
- While pasta is cooking, add a splash of white wine to the sauteed mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.
RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking:
- Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
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!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
GARLIC MUSHROOM PASTA
Provided by Jamie Oliver
Categories Lunch & dinner recipes Dinner for two Mushroom Pasta & risotto Lunch & dinner recipes Cheap & cheerful
Time 16m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
- Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
- Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
- Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
Nutrition Facts : Calories 402 calories, Fat 13 g fat, SaturatedFat 5.7 g saturated fat, Protein 16.8 g protein, Carbohydrate 58.1 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre
MUSHROOM SPAGHETTI (SAUCE)
This easy mushroom spaghetti sauce is hearty and robust in flavor with minimal effort! This recipe is made with simple ingredients you probably already have in your pantry plus fresh, deeply flavorful mushrooms! This tomato sauce is so flavorful and easy to prepare its sure to become a family dinner favorite! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories entree
Time 40m
Number Of Ingredients 13
Steps:
- Cook pasta: Bring a large pot of water to a boil. Season water generously with salt. Add the pasta and until 1-minute shy of al dente, 8-9 minutes, or according to package instructions. Drain pasta, reserving 1 cup of cooking liquid. (Tip: Start boiling water now. Then, start cooking the pasta when you start cooking the finely diced mushrooms in step 3)
- Sauté the sliced mushrooms: Heat 2 tablespoons of oil in a large saucepan over medium-high heat until shimmering. Add the sliced mushrooms and cook, UNDISTURBED, for 4 minutes. Stir. Continue to cook, stirring occasionally, for an additional 3-5 minutes or until mushrooms are golden browned and tender. Season mushrooms with salt and pepper. Remove the mushrooms to a plate and set aside.
- Start mushroom sauce: Reduce the heat to medium and add remaining 1 ½ tablespoons of oil to the pan. Add the diced mushrooms. Cook, UNDISTURBED for 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown, about 2-3 minutes. Add the garlic, thyme and Italian seasoning. Season with salt and pepper. Cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until caramelized, about 1-2 minutes.
- Deglaze: Add the wine to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan. Simmer until the wine is mostly evaporated.
- Simmer: Add the tomatoes (and their juices) and the tomato sauce. Bring sauce to a rapid simmer. Reduce the heat to a simmer and stir in ¼ cup of the cheese. Season with salt and pepper. Simmer for 8-10 minutes, or until the sauce is slightly thickened. Stir in half of the basil.
- Add the pasta & reserved mushrooms to the sauce. Toss for 1-2 minutes or until sauce is thick and coats the spaghetti. If sauce is too thick, add a splash or two of reserved cooking water. Taste and adjust pasta for seasoning with salt and pepper.
- Serve: Transfer mushroom spaghetti to serving bowls. Garnish with remaining cheese and remaining fresh basil. Enjoy!
Nutrition Facts : Calories 160 kcal, Carbohydrate 8 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 481 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
MUSHROOM PASTA SAUCE
When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.
Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.
TOMATO MUSHROOM PASTA
For a quick dinner idea that cooks in 30 minutes and is also vegetarian, try this tomato mushroom pasta recipe. It's an easy pasta dish for families.
Provided by Kate Merker
Time 30m
Number Of Ingredients 13
Steps:
- Cook the penne according to the package directions.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes.
- Add the garlic and mushrooms and cook, covered, for 6 minutes more.
- Add the wine and cook, uncovered, for 3 minutes.
- Stir in the escarole (if desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil.
- Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.
Nutrition Facts : Calories 686 kcal, Carbohydrate 109 g, Cholesterol 15 mg, Protein 28 mg, SaturatedFat 5 g, Sodium 815 mg, Fat 17 g, UnsaturatedFat 0 g
MUSHROOM PASTA WITH PARMESAN
This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan.
Provided by Sonja Overhiser
Categories Main dish or side dish
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you'll likely only need a few tablespoons).
- Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl.
- Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
- To the skillet with the garlic butter sauce, add the mushrooms, cooked pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm.
Nutrition Facts : Calories 484 calories, Sugar 5.8 g, Sodium 192 mg, Fat 25.2 g, SaturatedFat 8.6 g, TransFat 0.3 g, Carbohydrate 53.9 g, Fiber 3.1 g, Protein 13.2 g, Cholesterol 26.5 mg
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
MUSHROOM PASTA SAUCE
This comes from an original Italian cookbook. It is very creamy and full of flavour. Great served with homemade pasta.
Provided by Lalaloula
Categories Sauces
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean the mushrooms and cut them into thin slices. Chop onion and garlic.
- Heat the olive oil in a large skillet. Saute the onion and the garlic for 1-2 minutes and then add the mushrooms. On fairly high heat saute them until nearly all of their liquid has evaporated. Add the white wine and continue cooking on high heat for some minutes.
- Reduce the heat and simmer gently until sauce has thickened. Now add the cream and season with salt and pepper to taste (you might also like to add some Italian herbs).
- If you like add the parmesan cheese to get an even creamier sauce.
- Serve with pasta and enjoy! :).
PASTA WITH HAM AND MUSHROOM SAUCE
Pasta with a creamy ham and mushroom sauce, ready in 20 minutes or less.
Provided by Angela
Categories Lunch/Dinner
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- Bring a liter of water to the boil, add 1 tsp salt and add the pasta to boil as you cook the sauce
- Heat 3 tablespoons of olive oil over medium heat, sauté the onions for about 1 minute or until soft then add in the mushrooms to cook for 5 minutes or until they start to shrivel and brown. That's when you pour in the wine to deglaze, it will not all evaporate so after 30 seconds pour in the double cream plus 25ml of water.
- After the sauce starts to bubble, add in the torn ham and stir. Leave the sauce to cook another minute, just enough to heat up the ham.
- Take the sauce off the fire and sprinkle in the Parmigiano Reggiano and freshly ground black pepper.
- When the pasta is ready, drain and stir through the sauce.
- Serve with some extra Parmigiano Reggiano.
Nutrition Facts :
FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE
Steps:
- Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
- Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
- Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
- Meanwhile, rewarm mushroom sauce over medium-low heat.
- Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.
More about "mushroom pasta sauce food"
CREAMY MUSHROOM PASTA - RECIPETIN EATS
From recipetineats.com
5/5 (64)Category MainsCuisine WesternCalories 893 per serving
- Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
MUSHROOM PASTA - RECIPETIN EATS
From recipetineats.com
5/5 (86)Total Time 20 minsCategory PastaCalories 583 per serving
- Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
CREAMY PASTA WITH MUSHROOMS RECIPE - BON APPéTIT
From bonappetit.com
4.4/5 (262)Servings 4
- Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
ITALIAN MUSHROOM SAUCE - CHEF'S MANDALA
From chefsmandala.com
3/5 (35)Calories 296 per servingCategory Entree
- Heat the olive oil in a large frying pan over medium heat and add the garlic. Fry 1 to 2 minutes or until garlic just begins to lightly brown.
- Add the mushrooms and mix well. Fry for 6 to 7 minutes or until the mushrooms soften and reduce by 1/2.
- Add the wine and stir well. Continue to to cook 2 to 3 minutes or until almost all of the wine is reduced by half. Stir in the thyme, salt and pepper.
- Mix in the mascarpone and heavy cream, stirring well so the the mascarpone melts completely. Add the parmesan cheese and mix well, reserving some for garnish. Stir in the parsley and cook 1 minute more. Serve hot as a pasta sauce or sauce for steak, beef medallions or seared chicken breast.
SPAGHETTI WITH MUSHROOM HERB CREAM SAUCE - DAMN …
From damndelicious.net
5/5 (4)Category EntreeServings 4Estimated Reading Time 2 mins
MUSHROOM PASTA RECIPE - FOOD FANATIC
From foodfanatic.com
3.6/5 (5)Category SaucesAuthor Nancy PiranCalories 541 per serving
RECIPE: RICH NO-CREAM WILD MUSHROOM PASTA SAUCE - …
From thekitchn.com
Estimated Reading Time 3 mins
EASY MUSHROOM PASTA SAUCE USING CANNED SOUP - RIVERTEN KITCHEN
From rivertenkitchen.com
4.5/5 (6)Category Main CourseServings 4Calories 342 per serving
- Melt butter in a pan over medium heat. Add chicken. Season with garlic powder, dried herbs, salt, and pepper. Cook until no longer pink and cooked through.
- Pour canned soup and evaporated milk. Simmer for 2 to 3 minutes. Stir to prevent from sticking to the pan.
- Add cooked pasta. Toss everything to combine. Add the hot pasta water in 1/4 cup increments to loosen the sauce.
- Taste and season with black pepper or salt if necessary. Sprinkle with dried parsley. Transfer to a plate and serve immediately.
CREAMY MUSHROOM PASTA BAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (53)Calories 573 per servingCategory Dinner
- Melt the butter in a large, oven-proof pan then cook the mushrooms until golden brown. Add the garlic and fry for 30 seconds.
CREAMY MUSHROOM SAUCE {EASY ... - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (92)Total Time 20 minsCategory Sauce, Side DishCalories 222 per serving
- Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.
- Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.
BéCHAMEL SAUCE (WHITE SAUCE) GARLIC MUSHROOM PASTA - THE ...
From thetwincookingproject.net
4/5 (2)Calories 492 per servingCategory Dinner
- Start by preparing the garlic pepper buttered mushrooms. To a pan, add some butter and let that melt over medium flame. Add the chopped garlic and mushrooms and spread evenly all across the pan at a distance – this ensured that the mushrooms cook evenly and are giving them space to cook helps them browning up faster.
- Once the mushrooms have browned up, add some pepper. Give it a mix and transfer the garlic butter pepper mushrooms to a bowl to be added later to the pasta.
- Prepare the béchamel sauce or white sauce by adding some butter to the same pan that you used for mushrooms. Once the butter has melted, add the flour and whisk for a few seconds until the roux (flour and butter paste) has turned light brown in colour.
- Just when it begins to get darker in colour, add the 1/2 cup or milk and whisk until the sauce has thickened. Add another 1/2 and whisk again until the sauce has thickened. Finally add the last 1/2 cup (total of 1 1/2 cup of milk) and oregano and mix until a rich, velvety, glossy and creamy white sauce is prepared. The sauce should be thick enough to stick at the back of the wooden spoon.
GARLIC BUTTER MUSHROOM PASTA - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
5/5 (95)Category Main CourseCuisine AmericanTotal Time 20 mins
- Cook the pasta in a large pot of salted boiling water according to package directions. When the pasta is finished cooking, reserve about 1/4 cup of the pasta water, then drain the rest.
- While the pasta is cooking, melt TWO TABLESPOONS of the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes until they have started to turn golden brown.
- Add the minced garlic to the pan along with the salt and pepper. Cook and stir constantly for one more minute.
- Turn the heat to low and add the remaining two tablespoons of butter, the pasta, reserved pasta water, and parmesan cheese. Toss with tongs to coat.
HEALTHY EASY MUSHROOM PASTA - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
5/5 (9)Total Time 15 minsCategory Dinner, LunchCalories 87 per serving
- Cook the pasta with the bay leaf in salted water according to the packet instructions. Drain, reserving at least ½ cup of the water.
- In the meantime prepare the mushroom sauce. In a large pan heat up the oil, add the chopped mushrooms and fry over a high heat for about 5-6 minutes until golden brown. Stir occasionally.
- Add the corn flour and stir in to combine. Pour in 1/2 cup of the water from cooking the pasta (the water can still be a little warm but not hot) and stir until the sauce thickens and starts bubbling up. Remove from the heat, stir in the fromage frais to create a creamy smooth sauce and season to taste. Toss in the cooked pasta, adjust the seasoning, heat up again if needed and serve!
WILD MUSHROOM SAUCE FOR PASTA - THIS IS HOW I COOK
From thisishowicook.com
Reviews 3Servings 4-6Cuisine ItalianCategory Main Course
- Heat a cast iron skillet over medium high and add your fresh mushrooms. Let them cook dry until they start to release moisture. Depending on the types of mushrooms used they may or may not release much moisture. They will begin to get golden and crisp in the dry pan.
- Now add your dried mushrooms and the frozen porcinis if using along with the shallot or garlic and butter. Cook until shallot and garlic is softened and the moisture from the mushrooms has evaporated.
- To deglaze the pan, add the sherry making sure to stir up all the mushroom bits that have stuck to the pan. Let this evaporate and then add the water the mushrooms soaked in. Let this evaporate then season well with salt and fresh pepper. Turn heat down to medium low and add the heavy cream. Let simmer just a bit to thicken. If you want this saucier feel free to add more cream or a spoonful of pasta water.
- After cooking the pasta, toss with 2 to 3 T of cheese. This is a great way to get the cheese to stick. Now add your butter or oil and toss again. You may want to add a few tablespoons of heavy cream to the pasta or some truffle oil, but we prefer just serving the mushrooms on top. Garnish with parsley and more cheese and maybe drizzle truffle oil or good olive oil on top and it is time to eat!
VEGAN MUSHROOM PASTA IN “PAPRIKASH SAUCE” - MY PURE PLANTS
From mypureplants.com
Servings 2Total Time 20 minsCategory Main Course, SauceCalories 383 per serving
- Gently wash them with a damp paper towel or kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Button mushrooms release water, so they will shrink. Don’t slice them too thin definitely, definitely not thinner than ¼ inch (0.5 cm).
CREAMY SAUSAGE MUSHROOM PASTA - JO COOKS
From jocooks.com
4.8/5 (24)Calories 734 per servingCategory Dinner, Main Course
- At the same time cook the sausage in a large skillet over medium heat until no longer pink and starts to brown. It should take about 5 to 7 minutes. Remove the sausage from the skillet.
- Add the butter to the skillet and melt. Add the garlic and cook for about 30 seconds until it becomes aromatic. Add the mushrooms and stir. Cook the mushrooms for about 5 minutes until they start to brown and all the liquid has evaporated.
- Season the mushrooms with salt, pepper then add the red pepper flakes. Stir in the whipping cream and return the sausage back to the skillet. Cook for about 7 to 10 minutes until the sauce thickens and reduces a bit.
CREAMY MUSHROOM SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
Ratings 211Calories 132 per servingCategory Sauce, Side Dish, Vegetarian
- Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
FETTUCCINE WITH CREAMY MUSHROOM SAUCE RECIPE | EATINGWELL
From eatingwell.com
Ratings 10Calories 339 per servingCategory Healthy Fettuccini Recipes
- Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.
- Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.
- Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan.
CREAMY MUSHROOM PASTA WITH GARLIC SAUCE - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
4.7/5 (38)Total Time 35 minsServings 6
- Cook pasta in very salty water according to recipe or package directions. Make the sauce while the pasta cooks.
- Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another teaspoon.
- Add garlic, green onions, salt and pepper to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.
15 MINUTE GARLIC MUSHROOM PASTA (NO CREAM) - THE CLEVER …
From theclevermeal.com
4.8/5 (10)Total Time 15 minsCategory PastaCalories 385 per serving
- Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice the mushrooms, mince or finely slice the garlic, chop the parsley.
- Cook spaghetti in a large pot of boiling salted water according to package instructions. Cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic and chilli flakes and cook gently, until golden, about 2 minutes.
- Add the mushrooms into the skillet and season with salt and pepper. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 7 minutes. (If you use cremini mushrooms, they might give off a lot of water during cooking, you have to wait for that liquid to boil off before the mushrooms begin to brown).
VEGAN MUSHROOM PASTA WITH CREAMY TARRAGON SAUCE
From thepeskyvegan.com
Cuisine Gluten-Free, VeganTotal Time 20 minsCategory Main Course, PastaCalories 668 per serving
CREAMY MUSHROOM PASTA SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 1
PASTA WITH MUSHROOMS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
CREAMY PASTA WITH MUSHROOMS (PASTA AI FUNGHI ) RECIPE
From seriouseats.com
4.7/5 (3)Category Mains, Quick And Easy, Quick DinnersCuisine ItalianCalories 548 per serving
20 MUSHROOM PASTA RECIPES | ALLRECIPES
From allrecipes.com
HEALTHY MUSHROOM PASTA SAUCE - ALL INFORMATION ABOUT ...
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MUSHROOM PASTA SAUCE RECIPES
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MUSHROOM PASTA RECIPES - BBC GOOD FOOD
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