PORTOBELLO MUSHROOM, HOT AND SWEET PEPPER RAGU WITH PAPPARDELLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
- Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
- Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
- Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.
CHEESY MUSHROOM PAPPARDELLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
- Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
- Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
- Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.
Nutrition Facts : Calories 573 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 72 milligrams, Sodium 873 milligrams, Carbohydrate 65 grams, Fiber 3 grams, Protein 28 grams
PAPPARDELLE WITH PORTABELLA MUSHROOMS, ARUGULA, PINE NUTS
Talk about comfort food, stop you're here! I use this recipe a lot, especially when I'm expecting guests for dinner. I make my own pasta, usually in the afternoon of the day my guests are expected. Locatelli is a delicious cheese, but if you're having trouble finding it, just go with a piece of Parmesan that you can create curls with. I also interchange the arugula with spinach. Both are fine. As for the pappardell, it is a wide pasta, looks sort of like lasagna, but don't use that it's too thick. If you don't make your own Pappardelle, and can't find it in your stores, just go with a wide noodle shape. It's so good, any shape is going to be great. Just improvise!
Provided by FLUFFSTER
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 475°F.
- Roast the mushroom with the butter, garlic and salt and pepper to taste until tender, about 15 minutes. Remove from the oven and slice thinly.
- Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
- Heat the olive oil in a large akillet over high heat. Add the roasted mushrooms and stir for 1 to 2 minutes. Add the arugula and more oil, if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add a splash of pasta water to the skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with the pine nuts and cheese shavings and serve at once.
Nutrition Facts : Calories 464.9, Fat 25.6, SaturatedFat 7.5, Cholesterol 26.3, Sodium 190.2, Carbohydrate 46.7, Fiber 2.9, Sugar 3.3, Protein 13.4
PAPPARDELLE WITH PORTOBELLO MUSHROOMS, SPINACH AND PINE NUTS
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
- Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
- Preheat broiler. Bring large pot of salted water to boil. Add pasta; boil until tender but firm to bite, stirring occasionally.
- Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
- Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms; sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture; toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.
PAPPARDELLE WITH MUSHROOM SAUCE
Pappardelle is my favorite kind of pasta. This is a quick and flavorful recipe. I use all kinds of mushrooms including dry ones.
Provided by MsPia
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry mushrooms thoroughly and slice thin.
- Heat olive oil in a large skillet.
- Add garlic and sauté over medium heat about 1 minute.
- When garlic begins to color, add sliced mushrooms.
- Sauté mushrooms over high heat until lightly colored.
- Add wine.
- Cook until wine is reduced by half, stirring constantly.
- Add parsley and cook 1 minute longer.
- Season with salt and pepper.
- Fill a very large saucepan two-thirds full with salted water.
- Bring water to a boil.
- Add pasta.
- Bring water back to a boil and cook pasta uncovered until 'al dente'.
- Drain pasta and place in skillet with sauce; add butter.
- Toss pasta, sauce and butter over medium heat until sauce coats pasta, 20 to 30 seconds.
- Serve immediately.
Nutrition Facts : Calories 466.7, Fat 16.6, SaturatedFat 4.3, Cholesterol 10.2, Sodium 47, Carbohydrate 61.7, Fiber 3.6, Sugar 4.6, Protein 13.6
PORTABELLA MUSHROOMS W/ PAPPARDELLE
The creamy mushroomy flavor of this dish makes it one of my favorite things to eat! We like it enough to eat for a main dish, but it would be a nice side dish as well!
Provided by Pennelopy
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta.
- Heat oil in large skillet, add onion & cook over medium heat until lightly colored.
- Raise heat, add sliced mushrooms (remove mushroom gills first, if you prefer) & saute until they begin to brown (~5 min.).
- Season with salt, pepper, & add 1/2 garlic.
- Mix tomato paste & wine, add it to mushrooms.
- Lower heat & cook ~ 5 minute.
- If pan dries, add a little water.
- Add pasta, herbs, cream & remaining garlic to the mushrooms.
- Correct seasonings & serve.
Nutrition Facts : Calories 610.4, Fat 14.6, SaturatedFat 4.9, Cholesterol 19.8, Sodium 60.5, Carbohydrate 96.1, Fiber 6, Sugar 5.6, Protein 19.1
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