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.
TRUFFLED WILD MUSHROOM SPAGHETTI
Use an assortment of Wild Mushrooms - Chanterelles, Lobster Mushrooms, Shitake and Mitake make a good combination.
Provided by Black Radish
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to the boil. Add salt until it tastes like the sea - (about 1-2 tbsp).
- In a large sauté pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Sauté over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.
- While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.
- Garnish each serving with drops of truffle oil, shaved parmesan, and Italian parsley.
Nutrition Facts : Calories 714.2, Fat 30.4, SaturatedFat 16.4, Cholesterol 89.2, Sodium 38.4, Carbohydrate 91.7, Fiber 5, Sugar 5.4, Protein 19.9
FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS
Steps:
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
- Transfer the mushrooms to a bowl and rinse out the pan.
- Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
- Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
- Note: This recipe was doubled for filming.
TRUFFLE MUSHROOM PASTA
This truffle mushroom pasta looks and sounds fancy but it's an easy pasta dish that takes about 30 minutes to make. The pasta is coated in a creamy truffle cheese sauce and tossed with meaty mushrooms. It feels fancy but is so low maintence to make.
Provided by April Anderson
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Boil the pasta according to package instructions. Reserve a few tablespoons of the starchy water before you drain the pasta once it's cooked.
- In a 10-inch skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and garlic and stir to coat them in the butter. Add the salt and cook the mushrooms for 10 minutes or until they've released their moisture and they are deep brown in color.
- Transfer the cooked mushrooms and garlic to a bowl or plate. In the same pan, melt the 2 tablespoons of butter. Add the cream and stir to combine it with the butter. Once the cream is heated through add the shredded cheese. Stir until the cheese is melted. Add one or two tablespoons of the pasta water to thin the sauce.
- Add the mushrooms and pasta to the pan and stir to coat them evenly in the sauce. Garnish with the chopped parsley and grated cheese and serve.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 623 calories, Sugar 4.9g, Sodium 831.5mg, Fat 32.6g, SaturatedFat 19.8g, UnsaturatedFat 10.9g, TransFat 0.2g, Carbohydrate 58.7g, Fiber 3.5g, Protein 25.2g, Cholesterol 85mg
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