MUSHROOM PASTA WITH PARMESAN
This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan.
Provided by Sonja Overhiser
Categories Main dish or side dish
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you'll likely only need a few tablespoons).
- Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl.
- Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
- To the skillet with the garlic butter sauce, add the mushrooms, cooked pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm.
Nutrition Facts : Calories 484 calories, Sugar 5.8 g, Sodium 192 mg, Fat 25.2 g, SaturatedFat 8.6 g, TransFat 0.3 g, Carbohydrate 53.9 g, Fiber 3.1 g, Protein 13.2 g, Cholesterol 26.5 mg
GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
Steps:
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
WOODSY MUSHROOM PASTA
Terrific, after work, almost meatless, meal. Omit the bacon and it's vegetarian. Omit the bacon, butter and Parmesan and it's vegan. Add a little cream or 1/2 & 1/2 to make it richer. An easy to play with recipe. I especially love the pine nuts in this and usually add more.
Provided by Hey Jude
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti to al dente per package instructions, in salted water.
- While spaghetti is cooking, heat oil in a skillet over medium heat; add bacon.
- Cook, stirring often, until golden and crisp, about 4 minutes.
- Add garlic; cook, stirring, 1 minute.
- Add mushrooms; cook, stirring occasionally, until softened, about 4 minutes.
- Drain pasta, reserving 1 cup of the pasta water; transfer pasta to a large bowl.
- Pour enough of the pasta water into the mushroom mixture to make a sauce; cook, stirring, to dislodge any flavorful browned bits from the pan, about 1 minute.
- Stir in the butter.
- Add mushroom mixture to the pasta; toss.
- Sprinkle with parsley and pine nuts.
- Drizzle truffle oil over the pasta; toss.
- Pass the grated cheese at the table.
Nutrition Facts : Calories 929.5, Fat 45.7, SaturatedFat 15, Cholesterol 56.9, Sodium 478.8, Carbohydrate 106.5, Fiber 7.1, Sugar 7.5, Protein 27.1
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.
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
More about "woodsy mushroom pasta recipes"
CREAMY MUSHROOM PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (309)Author Andy BaraghaniServings 4
- Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
20 MUSHROOM PASTA RECIPES
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- Portobello Mushroom Stroganoff. View Recipe. This vegetarian stroganoff substitutes meaty portobellos for beef. Serve over cooked egg noodles.
- Chef John's Creamy Mushroom Pasta. View Recipe. Chef John's creamy mushroom sauce is made with both shiitake and button mushrooms. The recipe calls for fettuccine pasta, but this sauce can be served over any pasta of your choice.
- Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce. View Recipe. Penne pasta is tossed in a rich sausage and baby portobello cream sauce and baked until bubbly and golden brown.
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- Penne with Pancetta and Mushrooms. View Recipe. Pancetta, a cured meat made from pork belly with a flavor reminiscent of bacon, adds ultra-rich flavor to this simple pasta dish, especially when paired with mushrooms.
- Fettuccine in Creamy Mushroom and Sage Sauce. View Recipe. Meaty oyster mushrooms combine with shallots, garlic, heavy cream, and fresh sage in this quick and easy pasta sauce.
- Italian Sausage and Mushroom Lasagna with Bechamel Sauce. View Recipe. Here's a different take on lasagna: Cremini mushrooms (cremini is just another name for baby bellas) are layered with lasagna noodles, ricotta cheese, Italian sausage, bechamel sauce (a sauce made of white roux and milk), mozzarella cheese, Parmesan cheese, and marinara sauce.
- Bacon, Brussels Sprouts, and Mushroom Linguine. View Recipe. This rich pasta dish sneaks in healthy Brussels alongside bacon, mushrooms, linguine, and Parmesan cheese.
- Gina's Creamy Mushroom Lasagna. View Recipe. "If you like mushrooms, then this recipe is right up your alley," says recipe creator Gina of this lasagna recipe.
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