Dragged Pasta With Cream And Mushrooms Recipes

GARLIC MUSHROOM PASTA RECIPE

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!

QUICK AND DREAMY PASTA

Steps:

• In a medium bowl, whisk sour cream, eggs, dill and cheese; add mushrooms and salt and pepper to taste. Mix and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• Over medium heat, pour sour cream mixture into pot with pasta until sauce begins to boil; stir frequently. Be careful to not overcook this sauce or it will become sticky.
• Add the cream mixture to pasta and cook over medium heat; stir frequently for about 3 minutes or until sauce begins to bubble. Be careful not to overcook the sauce.
• Remove from heat and serve immediately.

PASTA WITH MUSHROOM CREAM SAUCE

Steps:

• Cook pasta according to pkg directions; drain.
• In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
• Add onions and garlic; cook for 1 minute.
• Add flour and cook and stir for 1 minute.
• Add milk, basil, salt and pepper.
• Cook and stir until sauce is thickened and smooth.
• Remove from heat; add Parmesan cheese.
• Toss with drained pasta.
• Sprinkle with parsley.

CREAMY PASTA WITH CRISPY MUSHROOMS

Steps:

• Heat 2 Tbsp. oil in a 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.
• Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
• Divide pasta among bowls and top with more Parmesan.

DRAGGED PASTA WITH CREAM AND MUSHROOMS

Steps:

• 1 In a skillet large enough to hold all of the pasta, cook the onion in 2 tablespoons of the oil over medium heat until tender and golden, about 10 minutes. Scrape the onion into a dish and wipe out the pan. 2 Pour the remaining 4 tablespoons of the oil into the pan and heat over medium heat. Add the pasta and cook, stirring often, until the pasta begins to brown, about 5 minutes. Add the Cognac and cook until it evaporates. 3 Return the onion to the pan and stir in 2 cups of the hot broth. Turn the heat to medium-high and cook, stirring often, until most of the broth is absorbed. Stir in 2 more cups of the broth. When most of the liquid is absorbed, stir in the mushrooms. As you continue stirring, add the remaining broth a little at a time as needed to keep the pasta moist. Season to taste with salt and pepper. 4 After about 12 minutes from when you began adding the broth, the pasta should be almost al dente, tender yet firm to the bite. Stir in the cream and simmer until slightly thickened, about 1 minute. 5 Remove the pan from the heat and stir in the cheese. Stir in the parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.