Hunter Style Pasta With Wild Mushrooms And Fennel Recipes

WILD-MUSHROOM PASTA

Steps:

• Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
• Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

PASTA WITH WILD MUSHROOMS

Steps:

• Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
• Bring water to boil for pasta.
• Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
• Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
• Cook pasta.
• Season sauce with salt and pepper.
• Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.

HUNTER-STYLE PASTA WITH WILD MUSHROOMS AND FENNEL

Steps:

• Place the dried mushrooms in a deep bowl and pour hot water over. Let stand for 25 to 30 minutes, until the mushrooms are fairly pliable. Carefully lift the mushrooms out of water and cut into thin strips. Set aside. Ladle out a half cup of the mushroom-soaking liquid. Strain through a dish towel or several thicknesses of cheesecloth to remove any grit. Set aside.
• Preheat the oven to 300 degrees. Spread the pine nuts on a small baking sheet and toast, stirring once or twice, until golden brown, about five to seven minutes. Remove from the oven and transfer to a bowl to cool.
• Cut any stalks off the fennel and reserve for another dish, or discard. Cut out the tough core at the base of the bulb. Separate the layers of the fennel and slice each into thin strips, about two inches long and a quarter inch wide. Set aside.
• Melt the butter in a two-quart saucepan over medium heat. Add the fennel, shallots and garlic and saute until tender but not browned, about five minutes. Add the reserved half cup of mushroom liquor and reserved mushrooms along with the vermouth, tomato paste, anchovy paste and heavy cream. Add hot sauce if desired. Cook over medium-high heat until the sauce is thickened, about 10 to 15 minutes.
• While the sauce is cooking, bring a large pot of water to a rolling boil over high heat. Add salt, return to a boil and add the pasta, stirring to separate strands. Boil for two to three minutes, depending on brand, until the linguine is al dente. Drain well and transfer to a serving bowl.
• Season the sauce with salt and pepper to taste. Spoon over the pasta. Sprinkle the toasted pine nuts on top and serve hot, with Parmesan cheese.

PASTA WITH WILD MUSHROOM SAUCE

Steps:

• In a large stock pot, bring salted water to a boil.
• In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
• Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
• Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

FRESH HOMEMADE PASTA WITH WILD MUSHROOMS

Steps:

• In a saute pan, heat the olive oil over medium heat. Add the shallots, garlic, red pepper and quickly saute being careful to avoid browning or burning. Add the mushrooms, season with salt and pepper and saute together for 5 minutes. Add the cream, reduce the heat to prevent the cream from scorching and cook for several minutes while the pasta cooks.
• Bring the water to a rolling boil in a large pot and add the salt. Add the pasta to the boiling water.
• To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta will cook in several minutes after returning to the boil. Add the cooked pasta to the sauce and serve.

PASTA WITH CREAMY WILD MUSHROOM SAUCE

Steps:

• Place mushrooms in small bowl. Pour boiling water over. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid; reserve soaking liquid. Coarsely chop mushrooms; discard any tough stems.
• Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced by half, about 2 minutes. Add cream and tarragon. Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. Boil until sauce is thick enough to coat spoon, about 5 minutes. Mix in green onions and lemon juice. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta.
• Add pasta to sauce; toss gently to coat and serve.

WILD MUSHROOM PASTA

Steps:

• In a hot skillet, add the olive oil.
• Add the garlic, mushrooms and vegetables.
• Add the basil and continue to sauté.
• Season with All Purpose Seasoning, Worcestershire sauce, and Tabasco sauce.
• Deglaze with the white wine.
• Serve over fettuccine.
• Garnish with parsley.

PASTA WITH FENNEL AND ONIONS

Steps:

• Trim fennel bulbs, cut in half lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions, slice in half lengthwise, and thinly slice onions lengthwise.
• Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Reserve 1/4 cup of pasta water.
• Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
• Stir linguine into the fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.

HUNTER'S STYLE PASTA

Steps:

• Preheat oven to 375-400°.
• Cook noodles, slightly undercooked.
• In a separate pan, sauté onions and garlic in olive oil; add sausage and brown.
• After brown, add tomatoes and spices, and pepper to taste.
• Simmer for roughly 5 minutes.
• Drain noodles and pour into 2-3 quart casserole dish.
• Pour tomato/sausage mixture into dish and toss.
• Add cheddar cheese and blend.
• Sprinkle breadcrumbs and parmesan cheese to cover top of casserole.
• Sprinkle roughly 2 Tbsp.
• olive oil over casserole.
• Bake for 20-25 minutes, or until top is brown and casserole is heated.