Fettuccine With Shiitake Mushrooms Basil Recipes

HERBED PASTA WITH SHIITAKE MUSHROOMS

Steps:

• Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
• Cook pasta according to package directions and set aside.
• In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
• Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
• Add wine. Cook another 2-3 minutes to allow flavors to blend.
• Add milk and let simmer until liquid is almost evaporated.
• Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
• Sprinkle with Parmigiano-Reggiano and serve.

FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
• Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
• Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
• Meanwhile, rewarm mushroom sauce over medium-low heat.
• Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.

BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO

Steps:

• In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
• In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.