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.
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
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.
WILD MUSHROOM PASTA
Make and share this Wild Mushroom Pasta recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium-high, add 3 T butter and saute the onions until lightly browned, about 7 minutes. Add mushrooms, and salt and pepper, to taste, and cook for 3 minutes. Stir in the garlic and cook for another 2 minutes, then reduce the heat to medium. Add another 2 T of butter and the flour. Stir until a paste forms around the veggies. Add the stock slowly, bit by bit, stirring until its easy to add a large amount without clumping. Simmer until reduced by half and thick. Stir in the pistachio nuts, chili flakes and oil, and season, to taste, with salt and pepper. Set aside.
- In a separate pot, cook your favorite pasta (penne, pappardelle etc.) according to package instructions. Put the pasta in the center of each white plate and spoon some sauce over the top. Garnish with some grated cheese, and a sprinkle of chopped pistachios.
Nutrition Facts : Calories 889.3, Fat 39.1, SaturatedFat 12.7, Cholesterol 43.6, Sodium 409.1, Carbohydrate 109.4, Fiber 7.4, Sugar 10.4, Protein 27.4
More about "wild mushroom pistachio pasta recipes"
GIADA'S PACCHERI WITH MUSHROOM AND PISTACHIOS RECIPE
From today.com
4.8/5 (12)Category EntréesAuthor Giada De Laurentiis
- 2. Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds.
- 4. Cook the mushrooms without stirring again for about 4 minutes, or until the mushrooms on the bottom are golden brown. Stir, then repeat this sequence until the mushrooms are browned and cooked through, about 10 minutes longer.
WILD MUSHROOM THYME & SPINACH PISTACHIO PESTO PASTA
From irenematys.com
Cuisine CanadianCategory Main CourseServings 4Total Time 30 mins
WILD MUSHROOM & PISTACHIO PESTO PASTA /BY SUNDAY MORNING …
From pinterest.com
WILD MUSHROOM & PISTACHIO PESTO PASTA | SUNDAY MORNING BANANA …
From pinterest.com
WILD MUSHROOM AND PISTACHIO PESTO PASTA. | PISTACHIO PESTO, PESTO …
From pinterest.com
WILD MUSHROOM THYME & SPINACH PISTACHIO PESTO PASTA - IRENE …
From pinterest.ca
WILD MUSHROOM RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
WILD MUSHROOM & PISTACHIO PESTO PASTA RECIPE | YUMMLY
From pinterest.com
WILD MUSHROOM PISTACHIO PASTA | RECIPE | CHICKEN SPAGHETTI …
From pinterest.com
WILD MUSHROOM PISTACHIO PASTA | RECIPE | STUFFED MUSHROOMS, …
From pinterest.com
WILD MUSHROOM & PISTACHIO PESTO PASTA RECIPE
From recipegraze.com
WILD MUSHROOM PISTACHIO PASTA – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love