Doms Linguine With Mushrooms Peas Recipes

LINGUINE WITH PEAS, SHIITAKE MUSHROOMS AND SAGE WITH MIXED SAUTEED VEGETABLES

Steps:

• Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside.
• Cook linguine according to package directions. Drain and set aside.
• Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.

LINGUINE WITH SAUSAGE, MUSHROOMS AND PEAS

Steps:

• Place the oil into a large skillet. Add the mushrooms and cook 4 minutes. Add the Italian Sausage and break it up and let it the meat brown. Add the garlic and cook 1 minute.
• Add the wine and let most evaporate. Add the heavy cream and bring to a boil. Stir in the frozen peas. Let cook until thickened. Stir in the cheese and let melt.
• Cook the pasta in boiling salted water. When the pasta is almost done using tongs transfer the pasta to the sauce. Don't worry about any excess water it will help the sauce coat the pasta better.
• Taste and season with salt and pepper. Serve garnished with more grated cheese.

FARFALLE WITH MUSHROOMS AND PEAS

Steps:

• Heat a large pot of water to boiling, add salt and farfalle; cook until al dente.
• Meanwhile, in a big skillet, heat the oil over medium heat.
• Add in the garlic, mushrooms, and thyme; saute for 1 minute.
• Add in the broth; simmer over med-low heat, stirring occasionally.
• When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.
• When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat.
• Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through.
• Taste and adjust seasoning with salt/pepper.
• Serve immediately, topped with additional Parmesan cheese.