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
SHIITAKE MUSHROOM, SUN-DRIED TOMATO PESTO, AND SHRIMP PASTA
Sauteed shiitake mushrooms, sun-dried tomato pesto, and shrimp combined with all the best ingredients to make a succulent pasta that will stay at the front of your recipe box.
Provided by Jennifer Abel Bandow
Categories Main Dish Recipes Pasta Shrimp
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat a skillet over medium heat; add butter and olive oil. Cook and stir garlic in the hot butter-oil until fragrant, about 1 minute. Add mushrooms and onion; cook and stir until tender, about 5 minutes.
- Mix shrimp, diced tomatoes, pesto, wine, and lemon juice into mushroom-onion mixture; simmer for 10 minutes. Remove skillet from heat; add half-and-half, Parmesan cheese, parsley, red pepper flakes, black pepper, and salt and mix until sauce is well combined.
- Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.
Nutrition Facts : Calories 958.9 calories, Carbohydrate 96.8 g, Cholesterol 271.8 mg, Fat 40.6 g, Fiber 6.5 g, Protein 46.7 g, SaturatedFat 14.5 g, Sodium 1152 mg, Sugar 9 g
PASTA WITH MUSHROOMS, SUN-DRIED TOMATOES AND PINE NUTS
Cut from the newspaper and posted here for safekeeping. The paper said the source was Bon Appetit Magazine.
Provided by Texas Aggie Mom
Categories Penne
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place sun dried tomatoes in a small bowl and pour 2 cups of boiling water over them. Let stand until tomatoes soften, about 15 minutes. Drain the tomatoes, reserving the liquid. Thinly slice the tomatoes.
- Spray a large nonstick skillet generously with PAM. Add mushrooms, onion, wine, garlic, reserved tomato liquid and the sliced tomatoes. Bring to a boil over high heat. Reduce to medium, and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
- Meanwhile, cook the pasta in a large pot of boiling, salted water until just tender but still firm to the bite. Drain the pasta, reserving 1 cup of the cooking liquid. Return the pasta to the same large pot.
- Pour sauce from the skillet over the pasta. Add the Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by quarter cupfuls if the mixture is dry.
- Mix in basil. Season to taste with salt and pepper.
BACON, MUSHROOM & SUN DRIED TOMATO PASTA SAUCE
This is really a take off from my previous sauce of mine Berginie Linguine Sauce for two. Looking in the fridge & cupboard forced me to come up with a variation . I like this one better.
Provided by Bergy
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook Pasta according to instructions, plan to have it ready just as the sauce is finished.
- Fry chopped bacon until almost crisp, drain fat.
- Add mushrooms and saute for apprx 5 minutes.
- Add Chilies, basil, sundried tomatoes and saute until heated through apprx 5 minutes.
- Add salsa heat until bubbling.
- Pour over drained cooked pasta & toss.
- Sprinkle with parmesan cheese & I hope enjoy.
Nutrition Facts : Calories 328.2, Fat 16.9, SaturatedFat 5.3, Cholesterol 23.1, Sodium 595.2, Carbohydrate 35.9, Fiber 2.2, Sugar 4.2, Protein 12.5
PASTA WITH MUSHROOMS AND SPINACH
Make and share this Pasta with mushrooms and spinach recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in lightly salted boiling water as per packet instructions.
- Meanwhile, heat the oil in a large frying pan, quickly fry the mushrooms and garlic over a high heat for 2-3 minutes, until just cooked.
- Add the spinach and stir until just wilted, stir in the sun dried tomatoes and season to taste.
- Drain pasta and toss into the mushroom and spinach mixture.
- Turn into a servig dish, and garnish with torn basil leaves and the halved cherry tomatoes.
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- Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
- Dissolve 2 cubes of chicken bouillon in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
- If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
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