Slow Cooker Wild Mushroom Pasta Alfredo With Walnuts Food

DELICIOUS MUSHROOM ALFREDO

Delicious Mushroom Alfredo image

I looked everywhere for a good mushroom alfredo. I used to saute the mushrooms and add them in, but they just weren't as good as I hoped. After some experimentation I came up with this recipe for my Mother-in-Law's birthday party and it was unbelievable. Everyone loved it! I served it over tortellini, but generally I'll just serve it over wheat pasta noodles.

Provided by DomDem

Categories Very Low Carbs

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup sweet butter (halved)
2 cups portabella mushrooms or 2 cups cremini mushrooms
2 -3 garlic cloves, minced
1 small white onion (optional)
4 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
1 cup mozzarella cheese
16 ounces thin spaghetti noodles (optional)

Steps:

Melt half the butter in medium saucepan over medium/low heat.
Add the garlic, onion, and mushroom and sauté until the liquid is released. 5-7 minutes.
Add the remaining butter, cream, and white pepper and bring mixture to a simmer.
Stir often.
Begin your noodles or tortellini at this point so everything will be done at the same time.
Add the Mozzarella cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, stirring constantly.
When sauce has thickened add the Parmesan cheese and stir frequently until smooth. Remove from heat when sauce has reached desired consistency.

Nutrition Facts : Calories 783, Fat 80.7, SaturatedFat 50.2, Cholesterol 280.1, Sodium 309.6, Carbohydrate 6.7, Fiber 0.4, Sugar 1.2, Protein 11.4

BAKED CHEESY PASTA WITH WILD MUSHROOMS

Baked Cheesy Pasta With Wild Mushrooms image

A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.

Provided by Melissa Clark

Categories casseroles, pastas, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 pound mixed wild or cultivated mushrooms, such as oyster, maitake and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, plus a few grinds
2 fresh rosemary branches
1/2 pound orecchiette, farfalle or other short pasta
3/4 cup heavy cream
1/2 cup fresh ricotta
5 ounces fontina cheese, grated (1 1/4 cups)
2 ounces Parmesan, grated (1/2 cup)
1 teaspoon finely chopped fresh sage
1 garlic clove, finely grated

Steps:

Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams

SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY

Super Fast Mushroom Alfredo Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, dried fettuccine pasta, garlic, Swanson® Vegetable Broth, Campbell's® Cream of Mushroom Soup, garlic powder, kosher salt, freshly ground black pepper, grated parmesan cheese, fresh parsley

Provided by Campbell's

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
3 cups baby bella mushroom, (option to use frozen mushrooms)
1 lb dried fettuccine pasta
2 tablespoons garlic, minced
6 cups Swanson® Vegetable Broth, divided
1 can Campbell's® Cream of Mushroom Soup, divided
½ teaspoon garlic powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper, plus more for garnish
2 cups grated parmesan cheese
¼ cup fresh parsley, plus more for garnish

Steps:

Preheat the oven to 400°F (200°C).
In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3-5 minutes. Remove the pan from the heat.
In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell's® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
Bake for 20-25 minutes, until pasta has slightly softened and sauce has thickened.
Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell's® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20-25 minutes, or until pasta is tender and the sauce is thick and smooth.
Remove from the oven and stir in the parsley and some of the crispy mushrooms.
Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
Enjoy!

Nutrition Facts : Calories 1323 calories, Carbohydrate 114 grams, Fat 81 grams, Fiber 3 grams, Protein 23 grams, Sugar 18 grams