Woodsy Mushroom Pasta Food

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WILD MUSHROOM PASTA



Wild Mushroom Pasta image

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

4 ounces extra virgin olive oil
4 button mushrooms, sliced
4 shiitake mushrooms, sliced
1 portabella mushroom, cubed
5 scallions, diced
1/4 red onion, peeled and julienned
1/2 red bell pepper, diced
1 teaspoon garlic, peeled and minced
2 fresh basil leaves, chopped
all purpose seasoning, to taste (start with 1 tsp.)
2 ounces white wine
4 dashes Worcestershire sauce
4 dashes Tabasco sauce
parsley, chopped

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.

WILD-MUSHROOM PASTA



Wild-Mushroom Pasta image

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

2/3 oz dried morel or porcini mushrooms
1 3/4 cups boiling-hot water
5 tablespoons unsalted butter
1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb dried egg fettuccine
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
1/2 teaspoon fresh lemon juice
Accompaniment: grated Parmigiano-Reggiano

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.

WOODSY MUSHROOM PASTA



Woodsy Mushroom Pasta image

Terrific, after work, almost meatless, meal. Omit the bacon and it's vegetarian. Omit the bacon, butter and Parmesan and it's vegan. Add a little cream or 1/2 & 1/2 to make it richer. An easy to play with recipe. I especially love the pine nuts in this and usually add more.

Provided by Hey Jude

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb spaghetti
1 tablespoon olive oil
2 slices bacon, chopped
3 garlic cloves, minced
1/2 lb fresh shiitake mushrooms or 1/2 lb white button mushrooms, stemmed and sliced
2 tablespoons butter
1/3 cup chopped parsley
1/4 cup pine nuts, toasted
1/2 teaspoon truffle oil (optional)
1/4 cup grated parmesan cheese

Steps:

  • Cook spaghetti to al dente per package instructions, in salted water.
  • While spaghetti is cooking, heat oil in a skillet over medium heat; add bacon.
  • Cook, stirring often, until golden and crisp, about 4 minutes.
  • Add garlic; cook, stirring, 1 minute.
  • Add mushrooms; cook, stirring occasionally, until softened, about 4 minutes.
  • Drain pasta, reserving 1 cup of the pasta water; transfer pasta to a large bowl.
  • Pour enough of the pasta water into the mushroom mixture to make a sauce; cook, stirring, to dislodge any flavorful browned bits from the pan, about 1 minute.
  • Stir in the butter.
  • Add mushroom mixture to the pasta; toss.
  • Sprinkle with parsley and pine nuts.
  • Drizzle truffle oil over the pasta; toss.
  • Pass the grated cheese at the table.

Nutrition Facts : Calories 929.5, Fat 45.7, SaturatedFat 15, Cholesterol 56.9, Sodium 478.8, Carbohydrate 106.5, Fiber 7.1, Sugar 7.5, Protein 27.1

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