Dragged Pasta With Cream And Mushrooms Recipes

PASTA WITH CREAMY MUSHROOM SAUCE

Steps:

• Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
• In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
• Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
• Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
• Garnish with additional cheese if desired.

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.

DRAGGED PASTA WITH CREAM AND MUSHROOMS

Steps:

• 1 In a skillet large enough to hold all of the pasta, cook the onion in 2 tablespoons of the oil over medium heat until tender and golden, about 10 minutes. Scrape the onion into a dish and wipe out the pan. 2 Pour the remaining 4 tablespoons of the oil into the pan and heat over medium heat. Add the pasta and cook, stirring often, until the pasta begins to brown, about 5 minutes. Add the Cognac and cook until it evaporates. 3 Return the onion to the pan and stir in 2 cups of the hot broth. Turn the heat to medium-high and cook, stirring often, until most of the broth is absorbed. Stir in 2 more cups of the broth. When most of the liquid is absorbed, stir in the mushrooms. As you continue stirring, add the remaining broth a little at a time as needed to keep the pasta moist. Season to taste with salt and pepper. 4 After about 12 minutes from when you began adding the broth, the pasta should be almost al dente, tender yet firm to the bite. Stir in the cream and simmer until slightly thickened, about 1 minute. 5 Remove the pan from the heat and stir in the cheese. Stir in the parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.