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
MANITARIA AFELIA (MUSHROOMS IN RED WINE WITH CORIANDER)
This is a Greek recipe originating from Cyprus, which is from my cookbook called "The Classic Mediterranean Cookbook" by Sarah Woodward. The recipe instructions point out the versatility of this dish, explaining it can be served a number of ways, such as an appetizer, part of a meze selection, or as a side dish to accompany a main dish of grilled meat. I used thinly sliced mushrooms and served it over broiled Sirloin steaks. But I would use whole mushrooms if serving this as an appetizer.
Provided by Northwestgal
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in a skillet over medium heat. Add the mushrooms and cook until browned all over, about 5 minutes, stirring continuously.
- Add wine to skillet and let it come to a boil, allowing it to remain at a hard boil for 1 minute. Turn heat down and let it simmer, uncovered, for 8 minutes. Season with salt, pepper, and coriander seeds, and cook for 2 more minutes. Cool slightly before serving.
Nutrition Facts : Calories 327.9, Fat 28, SaturatedFat 3.8, Sodium 6, Carbohydrate 8.9, Fiber 3.5, Sugar 2.9, Protein 2.8
MUSHROOMS WITH WINE AND CORIANDER
Posting this for inclusion in the Zaar Worls Tour. A simple dish from the Greek islan from Cyprus, the would make a nice addition to a meze platter or as a side dish. Though it is an untried dish, it comes from World Vegetarian - a simply wonderful compilation of recipes by Madhur Jaffrey.
Provided by justcallmetoni
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the oil in a large skillet over high heat. Add the mushrooms and stir-fry for 3 minutes until the fungi appear to be cooked and glazed.
- Add the corriander and wine. Stir and continue to cook until most of the liquid has evaporated, about 5 minutes.
- Add salt, pepper and lemon juice. Adjust to suit your taste. Stir and mix once more.
- Serve.
Nutrition Facts : Calories 143.6, Fat 10.7, SaturatedFat 1.5, Sodium 153.2, Carbohydrate 5.5, Fiber 1.7, Sugar 2.2, Protein 3.7
SAUTéED MUSHROOMS WITH RED WINE
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
Provided by Just Call Me Martha
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7
MUSHROOMS WITH CORIANDER AND BAY
These mouth-watering mushrooms are great served hot with pork or chicken, or cold as a tasty appetizer.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Brush the mushrooms with a little lemon juice.
- Heat a film of oil in a large heavy-based frying pan over low heat. Add the coriander seeds and fry for a few seconds, taking care they do not burn.
- Add the mushrooms and bay leaves, and season with salt and pepper. Raise the heat and fry for 1 minute. Then cover the pan and cook for another 2-5 minutes, but no longer. Add the tomatoes, if desired.
- Pour the mushrooms with their cooking juices into a serving dish.
- Sprinkle with fresh olive oil and lemon juice to taste. Serve hot or cold.
Nutrition Facts : Calories 33.5, Fat 0.6, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 9.3, Fiber 3.8, Sugar 1.5, Protein 3.5
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