PASTA WITH WILD MUSHROOM SAUCE
A sauce made from mushrooms,Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 13
Steps:
- Place the porcini mushrooms in a small bowl, add 3/4 cup boiling water, and let sit 30 minutes. Strain; coarsely chop mushrooms; set aside. Pour liquid through a coffee filter to strain; set aside.
- Place the wok over high heat; add olive oil. When hot, add shallot and garlic; saute 1 minute. Add the reserved porcini mushrooms, wild mushrooms, thyme, oregano, salt, and pepper; cook, stirring continuously, until softened and lightly browned, about 6 minutes. Add Madeira wine, reserved porcini soaking liquid, and chicken stock; cook until liquid is reduced by half, about 4 minutes. Remove from heat.
- Meanwhile, bring a pot of water to a boil over high heat. Add pasta; cook until al dente. Drain; add to mushroom sauce with spinach. Stir until combined and spinach is wilted. Serve.
Nutrition Facts : Calories 194 g, Fat 2 g, Fiber 3 g, Protein 11 g, Sodium 744 g
PASTA WITH WILD MUSHROOM SAUCE
Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25-30 cm (10-12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. [edit] See also
Provided by Timothy H.
Categories Spaghetti
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
- Mushroom Stock:.
- 2 cups chicken stock.
- 1/2 cup mushroom trimmings, stems, or pieces.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
WILD-MUSHROOM PASTA
Categories Mushroom Pasta Vegetarian High Fiber Low/No Sugar Dinner Fall Healthy Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (first course) or 4 (Main course) servings
Number Of Ingredients 14
Steps:
- Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
- Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.
ORCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.
WILD MUSHROOM PASTA
Provided by Nikki Dinki, Food Network Star Season 9 Finalist
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve.
- In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil.
- Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts.
ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE
This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.
Provided by Chef Remy 186273
Categories One Dish Meal
Time 25m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente.
- Drain pasta and return to the pot.
- Cover to keep warm.
- If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
- If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
- In a large saute pan, heat the oil over medium-high heat.
- Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
- Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
- Add the cream.
- Increase the heat to high, and bring to a boil.
- Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
- Remove from the heat and divide equaly among serving bowls or plates.
- Sprinkle each serving with chives and serve immediately.
PASTA WITH WILD MUSHROOMS
Provided by Marian Burros
Categories dinner, easy, lunch, quick, weekday, pastas, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
- Bring water to boil for pasta.
- Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
- Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
- Cook pasta.
- Season sauce with salt and pepper.
- Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 7 grams, Carbohydrate 96 grams, Fat 12 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 657 milligrams, Sugar 15 grams
PASTA WITH CREAMY WILD MUSHROOM SAUCE
Categories Mushroom Pasta Low Sodium Winter Bon Appétit
Yield 2 servings; Can be doubled
Number Of Ingredients 8
Steps:
- Place mushrooms in small bowl. Pour boiling water over. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid; reserve soaking liquid. Coarsely chop mushrooms; discard any tough stems.
- Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced by half, about 2 minutes. Add cream and tarragon. Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. Boil until sauce is thick enough to coat spoon, about 5 minutes. Mix in green onions and lemon juice. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta.
- Add pasta to sauce; toss gently to coat and serve.
NO-CREAM WILD MUSHROOM PASTA SAUCE
I love this over 3-cheese ravioli, but you can easily use this over bow tie, linquini, or your favorite pasta. It is not difficult, rich in flavor and a bit lighter than a heavier cream sauce. The variety of all three mushrooms in this is what makes it so good. Now, I love shitake and porcini mushrooms, so I buy one or the other fresh, and the other dried to give a nice balance. But use what you can find. The dried mushrooms in this dish really add flavor. And, like all pasta dishes, garnish with good grated cheese - my choice is pecorino romano with this earthy mushroom dish.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 3 cups sauce, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Dried Mushrooms -- Rehydrate the mushrooms by adding 2 1/2 cups of boiling water to a bowl with the mushrooms and cover with plastic wrap. They will take about 10-15 minutes. Once they are re-hydrated and soft, thin slice. Don't throw away the liquid. You will be adding that to the broth.
- Mushrooms -- In a large saute pan, add the olive oil and heat to medium high. Add in the mushrooms, onions, scallions, garlic, rosemary, thyme and rosemary. and cook about 7-10 minutes until the mushrooms get brown and the liquid from the mushrooms has evaporated, (mushrooms give off a natural liquid when cooked, but as they brown, the liquid will evaporate).
- Once the mushrooms are brown, add in the broth (reserve 1/4 cup to add to the corn starch to make a slurry or thickening agent. This will be used to thicken your sauce at the end), and the liquid from re-hydrating the mushrooms to the mushroom and onion mixture. Cook on medium to medium low heat for about 8-10 minutes until the broth is reduced by about 1/2.
- Finish -- Add the 1/4 reserved broth with the corn starch to make a slurry. This is what will thicken your sauce. Add to the mushrooms and bring to medium high heat. The sauce will begin to thicken. Continue to cook for a minute or two, and then add in the parsley and check for any seasoning, salt and pepper.
- Serve -- I really love this over a 3-cheese ravioli (just store bought it fine), but you can use any pasta you like. Top with cheese and ENJOY!
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5/5 (2)Category Vegetarian Comfort Food RecipesCuisine Italian RecipesCalories 884 per serving
- Heat the oil in a large frying pan and fry the mushrooms for 3 minutes. Season. Keeping half the mushrooms warm, tip the remainder into a food processor. Heat the soya cream to just boiling point, then pour into the food processor and blend with the mushrooms.
- Cook the pasta according to the packet instructions. Drain, reserving 100ml of the cooking liquid. Return the pasta and reserved liquid to the pan, add the mushroom sauce and baby leaves. Stir until the leaves are wilted. Season. Serve topped with the reserved mushrooms. Garnish with a drizzle of oil and freshly ground pepper
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