Linguine Con Salsa Di Funghi Ma Portabella Ala Paula Recipes

TAGLIATELLE AI FUNGHI (TAGLIATELLE WITH MUSHROOMS)

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.

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 AL PESCE (SEAFOOD PASTA)

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
• Meanwhile, heat the oil in a large saute pan over medium heat. Add the garlic and saute until golden, taking care not to burn it. Add the tomato puree and bring to a simmer. Add the scallops and shrimp and cook until the scallops are tender and the shrimp are pink, 2 about minutes. Add the clam juice, wine, sun-dried tomatoes and thyme and sautee until the sauce begins to thicken, 4 to 5 minutes. Add the pasta to the pan and turn the heat to low; toss until the pasta is coated with the sauce. Add the butter and parsley and toss until the butter is melted. Serve immediately.

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

RIGATONI WITH MUSHROOM SAUCE (RIGATONI CON SALSA DI FUNGHI)

Steps:

• Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat.
• Add garlic and red pepper flakes; cook one minute.
• Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally.
• Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
• Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
• Cook pasta according to package directions; drain and return to pot.
• Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well.
• Transfer to serving platter or bowl; sprinkle with cheese.
• Serve with extra Parmigiano cheese.

SALSA DI FUNGHI

Steps:

• 1. Saute garlic in oil over medium heat until golden, about 2 minutes. 2. Add half of mushrooms and toss in oil. 3. Add remaining mushrooms in batches as mushrooms in pan wilt. Cook about 10 minutes until mushroom liquid has evaporated. 4. Add chicken stock and butter and bring to a simmer for about 3 minutes.

HEARTY PORTOBELLO LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.

MUSHROOM SAUCE - SALSA DI FUNGHI

Steps:

• Melt the butter in a large saute pan, and cook the garlic until it is soft.
• Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
• Brown the pork sausage in the same pan, breaking it up with a fork.
• Season with salt and pepper.
• If the sausage seems dry, add a little butter to the pan while it is cooking.
• Return the mushrooms to the pan, and mix ingredients well.
• Cover the pan and keep warm.
• Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
• Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
• Serve immediately.

PASTA WITH FUNGHI TRIFOLATI

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.

LINGUINE CON SALSA DI FUNGHI MA PORTABELLA ALA PAULA

Steps:

• Sauce: Sauté onions in 1 spoon of butter and 1 spoon of olive oil. When onions are glossy add cut mushrooms. Cook for 2 minutes or until mushrooms start loosing a little water. Flavor with 'delikat do zup' (or vegeta) aromat, garlic seasoning, a little pepper, and a little herbs of your choice (some Italian spices, fresh chopped basil, fresh dill etc). Then turn the stove off and let mushrooms cool in pan. In a small glass, mix about 1-2 table spoons of sour cream, half and half (about double the amount of sour cream), and 1-2 teaspoons of flour. Mix very well, until the mixture is smooth and there are no flour granules. Pour into cooled sautéed mushrooms and mix well. If there is not enough sauce you can always add more half and half, sour cream and flour to thicken (but do not add flour if the sauce is hot). Optional: add some wine. Start heating the mixture on very low heat while grating in a little bit of cheese of choice (I used muenster), then turn up the heat and keep stirring. At the end add a table spoon of fresh parmesan. Should be semi-thick and creamy. Pasta: Cook choice of pasta (best if spaghetti or fettuccini). Place pasta on plate and pour sauce over it. Decorate with 3 fried portabella. Garnish with fresh green onions and fresh basil and fresh parmesan on top. Fried Portabella • Wisk 2 eggs with a little milk • Place bread crumbs on a plate and add about 2 spoons of flour, Italian spices, salt and pepper • Dunk Portabella in eggs then in bread crumbs/flour and the on heated pan with oil • Fry until golden brown