Fusilli With Wild Mushroom Cream Sauce Recipes

CREAMY FUSILLI WITH MUSHROOMS AND CHICKEN

Creamy Fusilli with Mushrooms and Chicken image

Provided by Robin Miller : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound fusilli
2 teaspoons olive oil
12 ounces sliced mushrooms (any variety)
Cooked chicken fingers (about 12 strips), cut into 1-inch pieces
1 teaspoon dried thyme
1/4 cup sherry
1 cup reduced-sodium chicken broth
2 tablespoons all-purpose flour
1/2 cup milk
1 cup grated Havarti cheese
1/3 cup sliced black olives

Steps:

Cook fusilli according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.
Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.

FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS

Fusilli with Sausage and Oyster Mushrooms image

Provided by Geoffrey Zakarian

Categories main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
8 ounces fusilli
4 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces spicy Italian sausage removed from casings (from 2 to 3 links)
1 clove garlic, minced
Pinch pepperoncini chile flakes
1 tablespoon tomato paste
6 ounces oyster mushrooms, trimmed from the stems
1/4 cup dry white wine
1/4 cup grated Parmesan
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
Freshly grated Pecorino-Romano, for serving
8 to 10 fresh basil leaves, torn

Steps:

Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.

FUSILLI WITH SALAMI AND CREAMY MUSHROOM SAUCE

Fusilli With Salami and Creamy Mushroom Sauce image

Make and share this Fusilli With Salami and Creamy Mushroom Sauce recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces fusilli
3 ounces salami, cut into strips
8 ounces chestnut mushrooms, sliced
8 ounces mascarpone cheese
3 tablespoons dry white wine or 3 tablespoons water
1/8 teaspoon nutmeg, fresly grated (optional)
4 ounces parmesan cheese, grated
salt and pepper, to taste

Steps:

Cook the pasta in a large pan of boiling salted water for 8-10 mins or according to packet instructions until al dente.
Meanwhile, heat a large non-stick frying pan and when hot, add the salami and fry over a medium heat, for 4-5 mins or until crisp and the fat has come out the salami.
Use a slotted spoon to transfer the salami to a plate.
Return the pan to the heat, add the mushrooms to the salami drippings and sauté over a medium heat for 6-8 mins stirring occasionally until nicely browned.
Add the mascarpone with the wine or water, nutmeg and seasoning to the pan, then cook gently, stirring until the sauce is smooth.
Drain the pasta in a colander and tip into the sauce with the salami.
Cook over a low heat until the sauce has thickened slightly.
Serve in bowls with plenty of Parmesan cheese on top.

Nutrition Facts : Calories 515.7, Fat 14.3, SaturatedFat 7.3, Cholesterol 40, Sodium 683.5, Carbohydrate 67.5, Fiber 3.3, Sugar 3.1, Protein 26.5

FUSILLI WITH CREAMY GORGONZOLA SAUCE

Fusilli With Creamy Gorgonzola Sauce image

Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale.

Provided by Vicki in CT

Categories European

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
1/4 lb gorgonzola
1 cup half-and-half
1/4 cup tomato puree (not paste)
1/2 cup walnut halves
12 basil leaves, julienned
1 lb fusilli
1 cup parmesan cheese, grated
1 large tomatoes, peeled and seeded and cubed
salt and pepper

Steps:

In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.

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