TAGLIATELLE WITH MUSHROOMS (TAGLIATELLE AI FUNGHI)
Meaty mushrooms are sautéed with shallots, wine and parsley and served with homemade tagliatelle pasta.
Provided by Janette
Categories Dinner Ideas
Time 30m
Number Of Ingredients 10
Steps:
- Add dried mushrooms and 1 cup water and bring to a boil. Turn of the heat and allow the mushrooms to soak for 5 minutes.
- Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. Save the liquid (this is now the stock) and the mushrooms and set aside.
- In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
- Add the sliced porcini mushrooms and cook until browned. You may find that the mushrooms absorb the oil, if this is the case add another tablespoon.
- Add 4 turns of freshly ground black pepper and a small pinch of salt.
- Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
- Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
- Add, 1/2 cup of the mushroom liquid from steps 1-3 and the reconstituted (dried) mushrooms. Increase the heat to high and simmer until reduced slightly.
- Bring a large pot of water to a boil and into boiling water and cook. 2-3 minutes for fresh pasta or according to the package directions for dried.
- Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.
Nutrition Facts : Calories 153 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 ounces, Sodium 64 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
TAGLIATELLE AI FUNGHI (TAGLIATELLE WITH MUSHROOMS)
Tagliatelle ai funghi (tagliatelle with mushrooms) is a super flavourful veggie pasta dish enriched with a mix of porcini and fresh mushrooms. This easy mushroom tagliatelle recipe makes a super easy vegetarian dinner in less than 30 minutes.
Provided by Alice | Skinny Spatula
Categories Pasta
Time 30m
Number Of Ingredients 6
Steps:
- Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
- Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml) before draining.
- In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are tender and lightly browned.
- In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
- Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on the bottom regularly.
- Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but keep in mind the sauce should be creamy, not watery.
- Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water if needed.
- Serve immediately.
Nutrition Facts : Calories 409 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 208 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LINGUINI AI FUNGHI
Steps:
- Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.
- Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.
- Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.
- Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.
- Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.
PASTA WITH FUNGHI TRIFOLATI
Provided by Mark Bittman
Categories dinner, easy, pastas, main course
Time 25m
Yield 3 to 4 servings.
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove the dried mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Set a large pot of water to boil for the pasta and salt it. Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons butter. When it is hot, add the garlic and onions; cook, stirring occasionally, until the onions begin to soften, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and cook until they give up their liquid and start to brown, at least 15 minutes. Add the white wine or mushroom-soaking liquid to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
- Meanwhile, cook the pasta until tender.
- Reduce skillet heat to low. Add remaining butter and the parsley, and stir to combine; sprinkle with salt and pepper. When the pasta is done, drain it. Add the pasta to the mushroom mixture, and toss until well combined. If the mixture is dry, add a little pasta water or mushroom-soaking liquid. If you like, garnish with Parmesan and more parsley.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 578 milligrams, Sugar 6 grams, TransFat 0 grams
FETTUCCINE AL FUNGHI
Make and share this Fettuccine Al Funghi recipe from Food.com.
Provided by Terese
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add pasta to a pot of salted boiling water.
- Meanwhile place oil and butter in a pan.
- Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
- Remove from the pan.
- To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
- Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
- Place in a warm bowl and serve.
- You can add more nutmeg and cheese to taste if you wish.
Nutrition Facts : Calories 586.5, Fat 26.1, SaturatedFat 13.1, Cholesterol 132.8, Sodium 152.1, Carbohydrate 71.7, Fiber 4.2, Sugar 3.4, Protein 18.2
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