Quick Mushroom Cream Pasta Food

QUICK & EASY MUSHROOM CREAM SAUCE WITH PASTA

Steps:

• Set water for cooking pasta on to boil. Cook pasta for time indicated on box, drain.
• While boiling water and cooking pasta, bring olive oil to heat over medium high in sauce pan.
• Add in onion, sautee for 5 minutes or until soft, add in garlic and continue to sautee for 2 more minutes.
• Stir in sour cream, can of soup, broth (or wine), worchestershire and pepper, stir until smooth. Reduce heat to medium and bring to simmer.
• When sauce is thickened to your liking, stir in parmesan cheese then combine with the cooked, drained pasta.

CREAMY MUSHROOM PASTA

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

QUICK MUSHROOM CREAM PASTA

Steps:

• Combine mushrooms and wine in a large skillet; Bring to a boil over medium heat.
• Cook until wine is reduced to 1/4 cup.
• Add cream and tarragon to mushroom mixture in skillet; Cook until sauce is thickened, about 5 minutes.
• Stir in green onions, lemon juice, salt and pepper.
• Remove from heat.
• Meanwhile, cook pasta according to package directions; Drain well.
• Place pasta in a large serving bowl.
• Top with sauce and toss gently to coat.

CREAMY PASTA WITH CRISPY MUSHROOMS

Steps:

• Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
• Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
• Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
• Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
• Divide pasta among bowls and top with more Parmesan.

CREAMY MUSHROOM SAUCE FOR PASTA

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
• Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
• Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
• Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

MUSHROOM PASTA SAUCE

Steps:

• Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.