TAGLIATELLE WITH PORCINI BUTTER SAUCE
Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling with fresh tagliatelle, their essence is further enhanced by chopped parsley and a lashing of sharp, salty Pecorino Romano. A time-saving tip: while it's hard to beat fresh pasta from scratch, especially with a three-ingredient recipe like the one here, you can swap in storebought fresh or dried tagliatelle.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 3h5m
Number Of Ingredients 13
Steps:
- Tagliatelle: Mound flour on a clean work surface or in a large bowl. Make a well in center. Add egg, yolks, oil, and warm water to well. Using a fork and stirring outward from center, gradually incorporate flour into egg mixture until a ragged dough forms.
- Transfer to a lightly floured work surface and knead until dough is smooth and elastic, 6 to 8 minutes. (Or combine ingredients in a mixer bowl and knead with the dough-hook attachment 8 to 10 minutes.) Tightly cover with plastic wrap and let stand at room temperature until soft and pliable, at least 30 minutes and up to 2 hours.
- Cut dough into 4 portions. Keeping remaining portions covered with plastic, shape one into a rectangle. With a pasta roller on its largest setting (1 on a KitchenAid stand-mixer attachment), run dough through roller. Fold dough in half and run through largest setting again. Repeat once or twice more. Turn machine to next setting and pass through roller once.
- Continue passing dough through, lowering setting each time, until dough has run through the smallest setting (8 on KitchenAid attachment). Transfer to a tray generously dusted with semolina (or all-purpose) flour; dust top with more. Repeat process with remaining portions of dough.
- Attach a tagliatelle/fettuccine cutter to a pasta machine. Roll each sheet through cutter. Hang in a single layer on a pasta rack or transfer to a tray dusted with semolina and let dry, 30 minutes. (Pasta can be made up to 1 day ahead: Once dry, loosely twirl handfuls of pasta into 6 "nests," generously dust with more semolina, and refrigerate in a single layer in an airtight container.)
- Porcini Butter Sauce: Heat a large straight-sided skillet over medium. Add oil, butter, and garlic. When butter melts and garlic sizzles, add mushrooms; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden brown, 12 to 15 minutes. Add pepper flakes and cook 30 seconds more.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente,2 to 3 minutes. Reserve 1 cup pasta water; drain. Add 2/3 cup pasta water to skillet with mushrooms. Bring to a simmer. Add tagliatelle, tossing until sauce thickens slightly and evenly coats pasta, about 1 minute. Remove from heat.
- Add parsley and half of cheese, tossing to combine. Add more pasta water as needed, a little at a time, until sauce evenly clings to pasta again. Serve topped with remaining cheese, pepper flakes, and a drizzle of oil.
TAGLIATELLE WITH PORCINI MUSHROOMS
The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it. It's an easy dish to make as long as you can find good quality porcini. So definitely worth going mushroom hunting for (even in your local supermarket!).
Provided by Jacqueline Debono
Categories Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Put water on to boil for the pasta. Add salt once it starts to boil.
- Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
- Cut the mushrooms into pieces
- Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
- Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little
- Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
- Reduce the heat and add salt and pepper.
- Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
- Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
- Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
- Serve immediately with grated parmigiano or vegetarian parmesan as required.
Nutrition Facts : Calories 294 kcal, ServingSize 1 serving
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, bring salted water to a boil.
- In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
- Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
MUSHROOM MEDALLIONE PASTA WITH PORCINI SAUCE
Provided by Food Network
Categories main-dish
Time 17h50m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- For the mushroom filling: Heat the olive oil in a pot over medium heat, and then saute the garlic until golden, about 1 minute. Add the mushrooms, onions, some sea salt and pepper and cook until translucent, about 5 minutes. Deglaze the pot with the white wine and porcini powder, and let reduce 30 seconds. Transfer to a food processor and pulse a few times until the vegetables are minced, and then pour into a bowl and fold in the ricotta, parsley and Romano. For assembling the medallione: Whisk the egg with 2 tablespoons cold water to create an egg wash. Spoon 2 tablespoons of mushroom filling into each pasta square and brush the edges with some egg wash. Place another pasta square on top, pressing the edges together with your fingers, and then seal the square shut with a fork. Boil the medallione in salted water until al dente, 2 minutes, and then place in a bowl. Ladle some Demi-Glace on top, and garnish with shaved Romano and coarsely cracked pepper.
- Preheat the oven to 400 degrees F. Place the veal bones in a roasting pan and drizzle with the olive oil. Roast until browned, 1 hour to 1 hour 30 minutes, and then transfer to a large pot. Deglaze the roasting pan with water, scraping up the browned bits, and pour into the pot. Add the parsley, peppercorns, carrots, bay leaves, onions, thyme, celery and leeks and top off with cold water. Throw in the tomato paste and mix. Bring to a boil over medium heat, and then turn the heat down to medium-low and let simmer until reduced to 1/4 of the original volume, 10 to 12 hours. Strain the broth, and then ladle through a wire mesh sieve into a saucepan over medium-low heat. Cook to reduce, 2 to 4 hours, skimming off the top every 30 minutes. In the last 5 minutes of cooking, mix in the sage.
PORCINI MUSHROOM PASTA
This is not a hard recipe to make, you can change the type of mushrooms to suit your own taste. Its a nice quick meal.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and garlic in oil and butter until very soft.
- Add wine, stock, mushrooms & juice, thyme, parsley and cumin and simmer until slightly thicken.
- Salt and pepper to taste.
- Pour over fettuccine or pappardelle noodles.
- Garnish with tomato, basil and cheese.
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
PORCINI MUSHROOM SAUCE
Steps:
- Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
- Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
FETTUCINE WITH PORCINI MUSHROOM SAUCE
Provided by Lucia Luhan
Categories Cheese Mushroom Pasta Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately.
CREAMY ITALIAN PORCINI MUSHROOM SAUCE
Make and share this Creamy Italian Porcini Mushroom Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
- Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
- Reduce the heat and add the cream and brandy and heat for 2-3 minutes.
Nutrition Facts : Calories 142.9, Fat 11.3, SaturatedFat 6.5, Cholesterol 30.2, Sodium 204.1, Carbohydrate 4.9, Fiber 0.4, Sugar 1, Protein 1.3
More about "pasta with porcini mushroom sauce food"
CREAMY PORCINI MUSHROOM PASTA RECIPE - THE SPICE …
From thespicehouse.com
PASTA WITH PORCINI MUSHROOM SAUCE - TODAY.COM
From today.com
PASTA WITH DRIED PORCINI SAUCE - HONEST COOKING
From honestcooking.com
PASTA WITH WHITE WINE AND PORCINI MUSHROOM SAUCE
From spoonuniversity.com
MUSHROOM PASTA WITH CASHEW CREAM RECIPE - LOS ANGELES TIMES
From latimes.com
RECIPE: LIDIA BASTIANICH'S TAGLIATELLE WITH PORCINI MUSHROOM SAUCE
From cbc.ca
HOW TO COOK DRIED MUSHROOMS + 8 MUSHROOM RECIPES — THE …
From themom100.com
THE 'OTHER' PASTA BOLOGNESE BETTER SUITS WEEKNIGHT COOKING
From salemnews.com
CREAMY PASTA WITH MUSHROOMS (PASTA AI FUNGHI) RECIPE - SERIOUS …
From seriouseats.com
PASTA WITH PORCINI MUSHROOMS AND CREAM SAUCE - EAT SMARTER USA
From eatsmarter.com
15 PORTOBELLO MUSHROOM PASTA RECIPES FOOD NETWORK
From selectedrecipe.com
FETTUCCINE IN A PORCINI MUSHROOM CREAM SAUCE
From emerils.com
HOW TO MAKE THE PERFECT PASTA AI FUNGHI - FOOD | THE GUARDIAN
From theguardian.com
TORTELLINI WITH PORCINI MUSHROOM SAUCE RECIPE | EPICURIOUS
From anadifa.us.to
TOMATO RAVIOLI WITH CHEESE AND PORCINI MUSHROOMS | MUTTI
From mutti-parma.com
PORCINI MUSHROOM SAUCE | CASINETTO
From casinetto.com
TAGLIATELLE AI FUNGHI (MUSHROOM PASTA) RECIPE
From telegraph.co.uk
PORCINI STEAK RUB RECIPE - TASTING TABLE
From tastingtable.com
LAZANKI: POLISH PASTA WITH CABBAGE AND MUSHROOMS
From foragerchef.com
TOP 46 PORCINI CREAM SAUCE RECIPE RECIPES
From alhikmahfm.dixiesewing.com
PASTA WITH PORCINI MUSHROOM SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
WHITE TRUFFLE AND PORCINI BOLETUS EDULIS MUSHROOMS CREAM …
From paragongrocery.myshopify.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love