BAKED CHEESY PASTA WITH WILD MUSHROOMS
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
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
WILD-MUSHROOM PASTA
Categories Mushroom Pasta Vegetarian High Fiber Low/No Sugar Dinner Fall Healthy Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (first course) or 4 (Main course) servings
Number Of Ingredients 14
Steps:
- Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
- Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.
WILD MUSHROOM PASTA
The unique flavors of the three mushroom varieties meld together to create a rich and delicious sauce. It is a quick and easy vegetarian delight.
Provided by Miss Annie
Categories One Dish Meal
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 14
Steps:
- In a hot skillet, add the olive oil.
- Add the garlic, mushrooms and vegetables.
- Add the basil and continue to sauté.
- Season with All Purpose Seasoning, Worcestershire sauce, and Tabasco sauce.
- Deglaze with the white wine.
- Serve over fettuccine.
- Garnish with parsley.
PASTA WITH WILD MUSHROOMS
Provided by Marian Burros
Categories dinner, easy, lunch, quick, weekday, pastas, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
- Bring water to boil for pasta.
- Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
- Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
- Cook pasta.
- Season sauce with salt and pepper.
- Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 7 grams, Carbohydrate 96 grams, Fat 12 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 657 milligrams, Sugar 15 grams
WILD MUSHROOM AND BASIL PASTA
A really easy, fast, and addictive pasta inspired by Bergy's Mushroom Pasta for 2. Go wild with your ingredients; the result is best when the basil is right out of your herb garden!
Provided by Izzy Knight
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For sauce, heat heavy skillet.
- Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
- Add mushrooms and sautee until juices begin to emerge.
- Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
- Coat mushrooms and cook for another minute or so.
- Add basil and cook until leaves are slightly wilted.
- Remove garlic cloves.
- Add salt and pepper to taste.
- Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
- Transfer to plates and top with mushrooms and grated parmesan.
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.
WILD MUSHROOM PASTA
Provided by Nikki Dinki, Food Network Star Season 9 Finalist
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve.
- In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil.
- Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts.
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WILD MUSHROOM PASTA WITH TRUFFLE BUTTER - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (7)Total Time 25 minsCategory PastaCalories 536 per serving
- Bring 4 quarts of water to a boil and add 1 tablespoon salt. Add the fettuccine and cook for 10-11 minutes for al dente texture. Before draining, scoop out and reserve ½ cup of the cooking water.
- Meanwhile heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, about 3 minutes. Stir in the mushrooms and 1 teaspoon salt. Cook, stirring occasionally, until the mushrooms are soft and have released their liquid. Pour in the wine and let it bubble until it’s reduced by half. Stir in the garlic, thyme and black pepper and cook for 30 seconds.
- Add the cooked pasta to the pan and toss with tongs to coat with the sauce. Serve in bowls sprinkled with the Parmesan cheese.
12 MUSHROOM PASTA RECIPES FROM ITALY. - THE PASTA PROJECT
From the-pasta-project.com
Estimated Reading Time 1 min
- Mezzi paccheri with mushrooms and cream recipe from Naples. Known as ‘miezi paccheri alla capa ’e’ mbrello in the local dialect, this Neapolitan recipe for mezzi paccheri with mushrooms and cream is super simple to make and outstandingly delicious!
- Tagliatelle with porcini mushrooms. The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it. This classic traditional dish is easy to make as long as you can find good quality porcini.
- Senatore cappelli organic whole wheat pasta with nduja and mushrooms. This recipe is a delicious example of how well nduja ( a spicy spreadable salumi from Calabria) pairs with different ingredients.
- Italian white ragu pasta with wild mushrooms. For this pasta with wild mushrooms, I used what Italians call ‘chiodini’ or ‘famigliola buona’. Chiodini mushrooms (Armillaria mellea) are found growing on or near hardwood trees.
- Homemade cavatelli with oyster mushrooms and sausage. The mushrooms usually used in this recipe from Puglia are called cardoncelli (pleurotus eryngii) in Italian.
- Cannelloni with potato and porcini. The two most traditional and popular ways to serve cannelloni (manicotti) in Italy are either filled with a meat ragu and baked in a tomato sauce or filled with spinach and ricotta and baked in a tomato sauce or béchamel, or a mixture of both.
- Lasagna bianca with burrata and mushrooms. If you want to impress your guests, this lasagna is the way to do it! The taste is outstanding yet the ingredients are simple.
- Spaghetti Mare e Monti (surf and turf) . This is a classic ‘surf and turf’ pasta recipe from the Marche region in central Italy. Le Marche is a beautiful unspoiled fairly mountainous and hilly region with a long coastline on the Adriatic sea.
- Paccheri with porcini, pistachios and speck. There are a number of wonderful pasta recipes made with paccheri and porcini. This is one of my favourites!
- Pasta alla Boscaiola (woodman’s pasta) In Italian, the word ‘boscaiola’ means woodsman or woodcutter. So, this pasta alla boscaiola recipe is traditionally based on the most popular foraged food to be found in the woods, mushrooms.
WILD MUSHROOM PASTA - WEELICIOUS
From weelicious.com
- 1. Bring a large pot of salted water to a boil and cook pasta (I used penne) according to package directions (for al dente cook 1-2 minutes less than than package directions).
- 2. Heat a large saute pan over medium heat and saute the mushrooms for 5 minutes or until starting to turn golden.
- 4. Drain water off pasta (reserving 1/4 cup pasta water). Return the pasta to the large pot and toss with reserved pasta water and olive oil.
CREAMY WILD MUSHROOM PASTA RECIPE | ABEL & COLE
From abelandcole.co.uk
5/5 (1)Total Time 20 minsServings 2
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WILD MUSHROOM SAUCE FOR PASTA - THIS IS HOW I COOK
From thisishowicook.com
Reviews 3Servings 4-6Cuisine ItalianCategory Main Course
- Heat a cast iron skillet over medium high and add your fresh mushrooms. Let them cook dry until they start to release moisture. Depending on the types of mushrooms used they may or may not release much moisture. They will begin to get golden and crisp in the dry pan.
- Now add your dried mushrooms and the frozen porcinis if using along with the shallot or garlic and butter. Cook until shallot and garlic is softened and the moisture from the mushrooms has evaporated.
- To deglaze the pan, add the sherry making sure to stir up all the mushroom bits that have stuck to the pan. Let this evaporate and then add the water the mushrooms soaked in. Let this evaporate then season well with salt and fresh pepper. Turn heat down to medium low and add the heavy cream. Let simmer just a bit to thicken. If you want this saucier feel free to add more cream or a spoonful of pasta water.
- After cooking the pasta, toss with 2 to 3 T of cheese. This is a great way to get the cheese to stick. Now add your butter or oil and toss again. You may want to add a few tablespoons of heavy cream to the pasta or some truffle oil, but we prefer just serving the mushrooms on top. Garnish with parsley and more cheese and maybe drizzle truffle oil or good olive oil on top and it is time to eat!
PASTA WITH WILD MUSHROOM SAUCE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Italian RecipesCategory Vegetarian Comfort Food RecipesServings 4Calories 884 per serving
- Heat the oil in a large frying pan and fry the mushrooms for 3 minutes. Season. Keeping half the mushrooms warm, tip the remainder into a food processor. Heat the soya cream to just boiling point, then pour into the food processor and blend with the mushrooms.
- Cook the pasta according to the packet instructions. Drain, reserving 100ml of the cooking liquid. Return the pasta and reserved liquid to the pan, add the mushroom sauce and baby leaves. Stir until the leaves are wilted. Season. Serve topped with the reserved mushrooms. Garnish with a drizzle of oil and freshly ground pepper
FARFALLE WITH CREAMY WILD MUSHROOM SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (85)Calories 336 per servingServings 8
- Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
- Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
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From joyfulhealthyeats.com
4/5 (2)Total Time 35 minsCategory DinnerCalories 331 per serving
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From healthyfitnessmeals.com
4.7/5 (37)Total Time 30 minsCategory Main CourseCalories 370 per serving
- Fill a pot with salted water and bring it to the boil. Once boiling add in the pasta and cook for 6-8 minutes or until al-dente. Drain and set aside.
- Add mushrooms and sauté for about 8 mins. Then add in garlic, chili flakes, oregano and cook for 1 minute, until fragrant.
WILD MUSHROOM FETTUCCINE RECIPE - MAGRIT MONDAVI | …
From foodandwine.com
5/5 Servings 12
- Divide the butter between 2 large skillets and melt until foaming. Add half of the shallots to each skillet and cook over moderately high heat, stirring, until slightly softened, about 2 minutes. Add half of the garlic to each skillet and cook, stirring, for 1 minute longer. Add half the mushrooms to each skillet, season with salt and pepper and raise the heat to high. Cook, stirring, until the mushrooms have exuded their liquid and are lightly browned, 7 to 10 minutes. Using a slotted spoon, transfer the mushrooms to a large bowl.
- Pour the wine into 1 of the skillets and boil over high heat, stirring, until reduced to about 2 tablespoons, about 10 minutes. Add the chicken stock and boil until reduced by half, about 20 minutes. Return the mushrooms to the skillet, season with salt and pepper and keep warm.
- Meanwhile, bring a very large pot of water to a boil. Add salt, then add the fettuccine and cook until al dente. Drain the pasta and toss with the mushrooms and sauce. Sprinkle the parsley and garnish with the shaved Parmesan.
WILD MUSHROOM PASTA RECIPE - RACHAEL RAY
From rachaelray.com
- Heat a large pot of water to boil for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente.
- To rehydrate the dried mushrooms, bring the chicken stock to a boil in a medium size saucepan. Turn off the saucepan, add the porcini mushrooms and stir to submerge them in the hot liquid. Let them sit while you start working on the rest of the mushrooms.
- While the porcini mushrooms are soaking, heat a large skillet over medium-high heat with EVOO. Add the shallots and garlic and cook for 3-4 minutes. Add the shiitake and crimini mushrooms to the skillet and continue to cook until they start to brown, about 5 minutes. Move everything to the side of the pan and add the butter. Once the butter is melted, add the flour and cook for 2 minutes. Remove the porcini mushrooms from the stock with a slotted spoon, trying not to mix the liquid up too much, and add them to the skillet. Slowly pour the porcini-infused chicken stock into the skillet with the mushrooms, leaving behind the last couple of tablespoons to avoid adding the grit from the porcini mushrooms at the bottom of the saucepan. Add the white wine, cook for 1 minute, then add the cooked pasta to the skillet and give it a good toss, making sure to coat the pasta with all the sauce.
- Transfer to a serving bowl and top with parsley and cheese. Have some extra cheese and crusty bread for passing at the table.
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