CREAMY SHIITAKE ALFREDO
Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
- Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan.
Nutrition Facts : Calories 624 g, Fat 24 g, Fiber 7 g, Protein 17 g, SaturatedFat 14 g
PAPPARDELLE IN SAFFRON CREAM
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 2 servings (as an appetizer)
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
- Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.
PAPPARDELLE AND SHIITAKE MUSHROOMS IN SAFFRON CREAM SAUCE
Provided by William Grimes
Categories dinner, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place a large stock pot (8-quart or larger) of lightly salted water over high heat, to bring to a boil for the pasta. In a large nonstick or well-seasoned saute pan over medium heat, heat 1 tablespoon olive oil and add mushroom slices. Saute until mushrooms are limp, about 2 minutes. Remove from pan with a slotted spoon, and set aside in a bowl.
- Add diced tomato to the pan. Saute until heated through, about 1 minute. Remove with a slotted spoon, and place in a bowl.
- Add 1/2 tablespoon of the remaining oil to the pan. Add yellow peppers, and saute until limp, about 3 minutes. Remove to a bowl. Add garlic to the pan and saute lightly; do not brown. Remove to bowl of peppers. Place pappardelle in pot of boiling water, and cook until al dente, about 8 minutes.
- While pasta is cooking, add remaining 1/2 tablespoon oil to the saute pan. Increase heat to medium-high, and add shrimp. Saute until shrimp are pink but not fully cooked, about 2 minutes. Remove with a slotted spoon, and place in a bowl.
- Reduce heat under pan to medium, and add wine, fish stock or clam broth, chicken stock and any juices collected in the bowls of mushrooms, tomatoes, peppers and shrimp. Stir well with a wooden spoon, scraping the bottom of the pan. Add the cream and saffron, and bring to a simmer. Cook, stirring, until sauce thickens and turns yellow from the saffron, about 3 minutes. Add the reserved vegetables and shrimp. Heat through, and add salt and pepper to taste. Add butter, if desired, and stir gently until it has melted. Add chives, reduce heat to very low, and cover pan.
- Drain pasta well, and transfer to a warm serving bowl. Add saffron cream sauce, and toss gently to mix well. Serve immediately.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 12 grams, Carbohydrate 84 grams, Fat 30 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 1070 milligrams, Sugar 7 grams, TransFat 0 grams
FETTUCCINE WITH SHIITAKES IN A SAFFRON CREAM SAUCE
This recipe has the most amazing saffron sauce! Although it calls for shiitake mushrooms, I've made this with Oyster mushrooms and it is equally good, but you need to add some color. Red or orange bell pepper, julienne usually does the trick. Portobellas are good too. I always reduce the amount of heavy cream in this (by half!). If you don't have fettuccine, this is really good with bowtie pasta. An oaky chardonnay goes well with this. From Food & Wine, Pasta.
Provided by Jostlori
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, bring the wine to a boil in a small saucepan and add the saffron. Remove from heat and let it infuse for 5 minutes.
- Add the pasta to the boiling water and cook for 12 minutes, or until the pasta is just done.
- While pasta is cooking, heat the oil and butter in a large frying pan over medium heat. Add the shallots, mushrooms, peppers (optional), salt and pepper. Cook until very lightly browned, about 5 minutes.
- Add the wine and saffron and boil for 2 mintues.
- Add the cream, bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes.
- If, like me, you reduced the volume of cream, the sauce may be runny. Make a slurry with a tablespoon of flour in two tablespoons water. Stir into the sauce and simmer until slightly thickened.
- Drain the pasta. Toss it with the sauce, parmesan and parsley. Serve immediately in large pasta bowls.
Nutrition Facts : Calories 1074.1, Fat 68.8, SaturatedFat 37.7, Cholesterol 270.9, Sodium 866.1, Carbohydrate 82.2, Fiber 7.2, Sugar 6.7, Protein 21.6
FETTUCCINE IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Bring cream to simmer.
- Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams
FETTUCCINE WITH SHIITAKES, TOMATOES AND ROSEMARY CREAM
Provided by Joanna Pruess
Categories pastas, appetizer
Time 30m
Yield Six first-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, toss the mushrooms with the lemon juice and set aside.
- In a medium-size saucepan, combine the cream with the rosemary, bruising the rosemary in several places with a wooden spoon. Bring to a simmer, cover and cook gently for 15 minutes over medium-low heat.
- Fill a large pot with water and bring it to a boil.
- Meanwhile, in a medium-size skillet, heat the butter and oil over medium-high heat just until the butter foams. Stir in the onion and saute it for five to six minutes until soft and translucent. Add the garlic and cook for 30 seconds longer. Stir in the mushrooms and cook over medium heat for three to four minutes. Season with salt and plenty of fresh pepper. Add the chopped tomatoes and cream and leave on low heat.
- Add salt to the boiling water, then cook the fettuccine until it is al dente, approximately one minute, and drain. Transfer the pasta to a warmed serving platter, ladle on the rosemary-cream mixture and about half the grated cheese. Toss and taste, adding more pepper if needed. Divide the fettuccine equally among six heated plates, placing plenty of the mushroom-tomato mixture and a small sprig of rosemary in the center of the pasta. Serve at once. Pass the remaining cheese and a pepper mill at the table.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 37 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 21 grams, Sodium 669 milligrams, Sugar 5 grams, TransFat 0 grams
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