ZITI AND PORTOBELLO MUSHROOMS
Steps:
- Saute onions in butter and oil with salt and sugar over moderate heat, until browned, stirring frequently for 20 to 30 minutes. Transfer to bowl. In the same skillet, add mushrooms and ½ t salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add reserved onions and parsley. Season with salt and pepper. In large pot of boiling, salted water, cook 1.5 pounds of ziti (or other pasta), to al dente. Reserve 1.5 cups of pasta water and drain pasta. In large bowl, toss pasta with 1 cup of reserved water, mushroom - onion mixture, goat cheese, parmesan cheese and olive oil. Serve immediately, passing additional grated Parmesan.
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
ZITI WITH PORTOBELLO MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE
A combo of meaty mushrooms enhanced by sweet carmelized onions and just enough tangy melted goat cheese in this delicious pasta. The recipe is from Food and Wine, I thought I would store it safely here.
Provided by FanOfAuburn
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large frying pan, melt 1 tablespoon butter with 2 tablespoons olive oil over moderate heat. Add the onions, 1/2 teaspoon salt and sugar, then cook, stirring frequently, until onions are well browned, about 20 minutes. Remove from pan.
- 2. In the same pan, melt remaining 1 tablespoon butter with 1 tablespoon oil over moderate heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, parsley, and the remaining 1/4 teaspoon salt, and the pepper.
- 3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of reserved pasta water with the mushroom mixture, remaining tablespoon of oil, the goat cheese, and the parmesan. If pasta seems dry, add more of pasta water. Serve with additional Parmesan.
Nutrition Facts : Calories 623.7, Fat 26.6, SaturatedFat 9.6, Cholesterol 28.4, Sodium 772.2, Carbohydrate 77, Fiber 5.2, Sugar 7.7, Protein 21
BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE
This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!
Provided by Peter Alfieri
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
- Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
- Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g
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ZITI WITH PORTOBELLO MUSHROOMS, CARAMELIZED ONIONS, AND …
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4/5
- In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
- In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
- In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
CREAMY MUSHROOM PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (309)Author Andy BaraghaniServings 4Total Time 25 mins
- 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.
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