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 AND MUSHROOMS WITH PARMESAN CRUMB TOPPING
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish.
- Soak porcini in boiling-hot water in a bowl until softened, about 20 minutes.
- Spread out crumbs in a shallow baking pan and bake, stirring occasionally, until golden, about 6 minutes. Cool completely in pan on a rack, then toss with garlic, parsley, olive oil, pepper, and 1/2 cup cheese.
- Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse porcini to remove any grit. Pat dry and finely chop.
- Heat butter and extra-virgin olive oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion and garlic, stirring, until onion is golden, about 8 minutes. Add cremini mushrooms, oregano, salt, and pepper and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 10 minutes.
- Stir in chopped porcini, reserved soaking liquid, and broth and simmer 1 minute.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then transfer to baking dish and stir in mushroom mixture and remaining 1/2 cup cheese.
- Sprinkle bread topping evenly over pasta and bake, uncovered, until crumbs are golden, 15 to 20 minutes.
PASTA WITH MUSHROOMS AND PARMESAN
This pasta dish gets most of its flavor from the sauteed mushrooms, along with a little garlic and Parmesan cheese. For a more complex flavor, use a variety of mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; season with salt and pepper. Cover skillet (it will be full); cook, tossing occasionally, until mushrooms have softened and released their liquid, 7 to 10 minutes. Uncover skillet, and reduce heat to medium; cook, tossing occasionally, until mushrooms are tender and browned, 10 to 12 minutes.
- Add mushroom mixture and Parmesan cheese to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately, topped with more Parmesan cheese.
CREAMY PANCETTA PASTA WITH MUSHROOMS AND PARMESAN
Provided by Lorraine Pascale
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
- While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
- Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan. Serve immediately. I like to serve it with an arugula salad.
WILD MUSHROOM AND BASIL PASTA
A really easy, fast, and addictive pasta inspired by Bergy's Mushroom Pasta for 2. Go wild with your ingredients; the result is best when the basil is right out of your herb garden!
Provided by Izzy Knight
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For sauce, heat heavy skillet.
- Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
- Add mushrooms and sautee until juices begin to emerge.
- Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
- Coat mushrooms and cook for another minute or so.
- Add basil and cook until leaves are slightly wilted.
- Remove garlic cloves.
- Add salt and pepper to taste.
- Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
- Transfer to plates and top with mushrooms and grated parmesan.
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