Mushroom Sauce For Pasta Recipes

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PASTA WITH WILD MUSHROOM SAUCE



Pasta with Wild Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Steps:

  • In a large stock pot, bring salted water to a boil.
  • In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
  • Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
  • Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

CHEF JOHN'S CREAMY MUSHROOM PASTA



Chef John's Creamy Mushroom Pasta image

A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
¾ pound fresh white mushrooms, sliced
¼ pound fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 cloves garlic, minced
2 fluid ounces sherry
1 cup chicken stock
1 cup heavy whipping cream
8 ounces fettuccine pasta
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh tarragon
9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
  • Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
  • Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
  • Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
  • Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield about 7 cups.

Number Of Ingredients 7

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (110-3/4 ounces each) condensed tomato soup, undiluted
2 cans (7 ounces each) pizza sauce
1 can (8 ounces) mushroom stems and pieces, drained
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, minced

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.

Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.

CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

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.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

VEGETARIAN PASTA SAUCE WITH MUSHROOMS



Vegetarian Pasta Sauce with Mushrooms image

Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.

Provided by Janice Nagle

Categories     Vegetarian Pasta Sauce

Time 50m

Yield 6

Number Of Ingredients 11

¼ cup butter
½ pound fresh baby portobello mushrooms, sliced
½ pound fresh button mushrooms, sliced
1 medium onion, finely chopped
2 tablespoons dry red wine, or more to taste
2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
1 (23 ounce) jar pasta sauce (such as Prego®)
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1 pinch white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
  • Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
  • Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.2 g, Cholesterol 22.5 mg, Fat 10.8 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 1106.5 mg, Sugar 17.6 g

CREAMY MUSHROOM SAUCE FOR PASTA



Creamy Mushroom Sauce for Pasta image

Creamy mushroom sauce for pasta, steak, or chicken.

Provided by andsha

Categories     Creamy Pasta Sauce

Time 50m

Yield 4

Number Of Ingredients 8

2 ounces dried porcini mushrooms
2 cups hot water, or as needed
1 stick butter
¼ cup finely chopped fresh Italian parsley
2 cloves garlic, finely chopped
⅔ cup heavy cream
⅔ cup dry white wine
salt and freshly ground black pepper to taste

Steps:

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
  • Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
  • Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
  • Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 9.9 g, Cholesterol 115.3 mg, Fat 38.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 23.8 g, Sodium 192 mg, Sugar 0.8 g

MUSHROOM SAUCE FOR PASTA



Mushroom Sauce for Pasta image

A rich mushroom sauce perfect for lasagna.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Yield 8

Number Of Ingredients 7

½ cup chopped onion
½ cup chopped green bell pepper
½ cup red bell pepper, chopped
1 ½ cups fresh sliced mushrooms
4 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
⅓ cup milk

Steps:

  • In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 5.6 g, Cholesterol 19.1 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.4 g, Sodium 296.5 mg, Sugar 1.9 g

MUSHROOM SAUCE



Mushroom sauce image

Rich and full of umami savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta

Provided by Miriam Nice

Time 25m

Number Of Ingredients 5

2 tbsp dried porcini mushrooms
1 tsp butter
2 shallots, finely diced
200g chestnut mushrooms, sliced
200g crème fraîche

Steps:

  • Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.

Nutrition Facts : Calories 215 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This comes from an original Italian cookbook. It is very creamy and full of flavour. Great served with homemade pasta.

Provided by Lalaloula

Categories     Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

5 tablespoons olive oil
1 garlic clove
1 onion
400 g mixed mushrooms
100 ml white wine
4 -5 tablespoons cream (light is fine, too)
salt and pepper
herbs, to taste
50 g parmesan cheese (optional)

Steps:

  • Clean the mushrooms and cut them into thin slices. Chop onion and garlic.
  • Heat the olive oil in a large skillet. Saute the onion and the garlic for 1-2 minutes and then add the mushrooms. On fairly high heat saute them until nearly all of their liquid has evaporated. Add the white wine and continue cooking on high heat for some minutes.
  • Reduce the heat and simmer gently until sauce has thickened. Now add the cream and season with salt and pepper to taste (you might also like to add some Italian herbs).
  • If you like add the parmesan cheese to get an even creamier sauce.
  • Serve with pasta and enjoy! :).

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