PASTA WITH PORCINI MUSHROOMS AND CREAM SAUCE
The Pasta with Porcini Mushrooms and Cream Sauce recipe out of our category Cream Sauce! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook tagliatelle in salted boiling water until al dente. Wipe mushrooms clean with paper towels and cut into slices. Peel and finely chop shallot and garlic. In a pan, sauté mushrooms briefly in hot oil over high heat. Remove from pan. Add shallot and garlic and sauté briefly. Deglaze with wine. Bring mixture to a simmer, then stir in cream and creme fraiche. Return mushrooms to pan and let stand, 1-2 minutes. Season with salt and pepper.
- Divide drained tagliatelle among plates and top with mushroom sauce. Garnish with thyme and serve sprinkled with Parmesan.
ITALIAN PANZEROTTI
This is a stuffed inside-out fried pizza called Italian Panzerotti. The recipe calls for homemade dough, sauce, and stuffed with melted oozing cheese.
Provided by Claudia Lamascolo
Categories pizza, dough, fried pizza, pizza dough, empanadas
Time 35m
Number Of Ingredients 10
Steps:
- Mix the yeast and 1 cup of water (warm water to touch) and let this sit for around 4 to 5 minutes.
- Add the salt, sugar, oil, and flour and mix until dough forms a ball.
- Let rest covered for around 2 hours.
- Roll into 12 balls add to a cookie sheet cover and let rest for 1 more hour.
- Roll out dough into rounds on a floured board
- Place 1 tablespoons sauce on the dough in the middle.
- Place around 1 tablespoon of sliced chunk style whole milk mozzarella or provolone 1 tablespoon of marinara sauce and around 1 tablespoon of any meats or other ingredients (do not overstuff or the dough will rip).
- Fold over the rounds like a half-moon.
- Crimp all edges with a fork or ravioli crimping tool.
- Heat oil to 350 degrees.
- Fry on both sides for around 2 minutes each side or until golden brown flipping with two spatulas
- Drain on paper towels.
- Serve with more sauce or great the way they are plain, these are truly delicious with nothing on them.
- Sprinkle with grated cheese then add any of the herbs, spices of choice.
- Best eaten after cooling for a few minutes the filling is very hot.
Nutrition Facts : Calories 320, Fat 15, SaturatedFat 8, Carbohydrate 21, Fiber 14, Sugar 6, Protein 11, Sodium 12
PORCINI MUSHROOM SAUCE
Steps:
- Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
- Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
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