Nutty Mushroom Pasta Food

PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
• Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.

GARLIC MUSHROOM PASTA RECIPE

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!

NUTTY MUSHROOM PASTA

Steps:

• Half fill a large pan with hot, salted water, add 1 tsp cooking oil and bring to the boil. Stir in the pasta and cook for 6-8 minutes, until al dente, not soggy. Drain well and keep warm.
• While the pasta is cooking, peel and finely chop the onions and fresh garlic. Wash and slice the mushrooms. Heat the oil in a pan over a moderate heat and fry the onion and garlic for 4-5 minutes, until soft but not brown. Add the mushrooms, cooking gently for a further 4-5 minutes, until the vegetables are cooked. Stir in the cream or curd cheese, yoghurt, soured or double cream, and nuts, and heat gently, stirring carefully to make a creamy sauce. Stir the pasta into the creamy mixture, mixing gently to coat the pasta with the sauce and heating thoroughly. Stir in snipped parsley and season to taste. Pile onto a warm serving dish and garnish with a shake of paprika and a little more parsley.