Pasta With Mushrooms And Chestnuts Food

MUSHROOM PASTA

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.

PASTA WITH MUSHROOM GARLIC SAUCE

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.

ROASTED CHESTNUT & HERB PESTO PASTA WITH MUSHROOMS

Steps:

• Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.
• Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.

PASTA WITH CHESTNUTS AND MUSHROOMS

Steps:

• Using a paring knife, make a horizontal cut on the flat side of each chestnut. Place them in boiling water to cover, and cook for 3 minutes. Remove them from the water a few at a time and peel while still hot.
• Soak the mushrooms in about 1 1/2 cups of very hot water. For the pasta, bring a large pot of water to a boil, and salt it.
• Place half the butter in a skillet, turn the heat to medium-high, and a minute later, add the shallots. Sprinkle lightly with salt, and cook, stirring, until softened, 3 to 5 minutes. Chop the chestnuts into 1/2- to 1/4-inch chunks, then measure about a cup. Add them to the skillet, along with a little more salt.
• Cook, stirring occasionally, until the chestnuts deepen in color, about 5 minutes. Remove the mushrooms from the water; strain and reserve the liquid. Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid. Turn the heat to low, and season to taste with salt and lots of black pepper.
• Cook the pasta until tender but not mushy. If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done. Stir in the remaining butter.Drain the pasta, and dress with the sauce. Serve immediately.

PASTA WITH MUSHROOM AND SEASONAL VEGETABLE

Steps:

• Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
• Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
• When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
• Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
• Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
• Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
• You can use any other vegetables in season but the mushrooms are essential.