Shiitake Angel Hair Pasta Food

SHIITAKE ANGEL HAIR PASTA

Shiitake Angel Hair Pasta image

Great with grilled beef dishes.

Provided by Ann

Yield 4

Number Of Ingredients 12

Ingredients

6 ounces angel hair pasta
6 ounces fresh sliced shiitake mushrooms
1 clove garlic, minced
½ onion, chopped
¼ cup white wine
1 tablespoon olive oil
¼ cup chicken broth
½ cup heavy whipping cream
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
Meanwhile cook pasta in a large pot of boiling salted water until al dente.
Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 28.4 g, Cholesterol 43 mg, Fat 16.3 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 7.8 g, Sodium 194.4 mg, Sugar 2.1 g

TOASTED ANGEL HAIR PASTA IN SHIITAKE BROTH

Toasted Angel Hair Pasta in Shiitake Broth image

Diane Forley, Anatomy of a Dish. Toasting the pasta gives a nutty flavor and a silky texture to this elegant vegetarian dish.

Provided by Nutcakes

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb angel hair pasta (capellini)
3 tablespoons extra virgin olive oil
1/2 lb shiitake mushroom, stems removed caps sliced
1 bunch flat leaf parsley, leaves picked, stems reserved
3 garlic cloves, halved
3 sprigs thyme
1 teaspoon black peppercorns
4 large shallots, peeled and sliced
kosher salt, to taste
2 cups vegetable stock or 2 cups chicken stock
1/4 cup chives, cut in 1/2-inch lengths
2 cups spinach, for garnish (optional)

Steps:

Toast the pasta: Preheat oven to 350°F Put pasta on a baking sheet, coat it with one tablespoon of the olive oil (using your hand, rub the and then spread it out in a single layer. Bake until the pasta is golden to russet color, about 10-13 minutes. Do not let scorch. Let cool.
Make the broth: Wrap up the mushroom stems, parsley stems, garlic, thyme, and peppercorns in a square of cheesecloth and set the sachet aside.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally until soft and golden, about 10 minutes. Add the sliced shiitakes and cook until they begin to brown, about 10 minutes. Season the mushrooms with salt, then transfer them to a large saucepan.
Add the sachet, the stock, and 2 cups of water to the mushrooms. Bring to a simmer and cook until the broth has a nice mushroom taste, about 15 minutes. Discard the sachet.
Break the pasta in half and add it to the simmering broth. Cook just until the pasta is done, about 5 minutes.
Adjust the seasoning with salt and pepper if necessary, then ladle the broth and pasta into bowls. Serve garnished with parsley leaves and chives. Add spinach or braised bok choy if desired.

Nutrition Facts : Calories 350.4, Fat 11.6, SaturatedFat 1.6, Sodium 28.5, Carbohydrate 52.8, Fiber 4.5, Sugar 3.2, Protein 10.4

SHRIMP AND MUSHROOMS WITH ANGEL HAIR PASTA

Shrimp and Mushrooms With Angel Hair Pasta image

This one comes together pretty easy, that is once you've peeled the shrimp. Adapted from Southern Living.

Provided by ratherbeswimmin

Categories One Dish Meal

Time 46m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 lb unpeeled medium shrimp
4 ounces angel hair pasta, uncooked
1/4 cup butter or 1/4 cup margarine
2 cloves garlic, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 cup fresh shiitake mushroom caps
pepper

Steps:

Peel/devein the shrimp; set aside.
Cook the pasta by following the package directions, drain and set aside.
Add the butter to a large skillet; over medium-high heat, let the butter melt.
Add in the garlic and basil; stir/saute for about 1 minute.
Add in the shrimp, mushrooms, and pepper to taste (may add salt but the butter makes this salty enough for me); stir/saute for about 5 minutes.
Serve shrimp sauce over angel hair pasta.

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