Kanttarellikastike Finnish Mushrooms Recipes

KANTTARELLIKASTIKE - FINNISH MUSHROOMS

Kanttarellikastike - Finnish Mushrooms image

Make and share this Kanttarellikastike - Finnish Mushrooms recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 ounces butter
1 large onion, chopped
1 1/2 lbs wild mushrooms, quartered
2 tablespoons vegetable stock
3/4 cup heavy cream
salt and black pepper

Steps:

Heat the butter in a large frying pan, add the onions and sauté over a medium heat until soft and transparent.
Add the mushrooms and raise the heat to high and cook for about 10 minutes, stirring constantly, or until most of the moisture has evaporated .
Add the stock, cream, salt and pepper, bring to the boil and cook for a further 10-15 minutes, stirring from time to time, or until the sauce has thickened. Serve immediately.

Nutrition Facts : Calories 308.8, Fat 28.6, SaturatedFat 17.6, Cholesterol 91.6, Sodium 108.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.5, Protein 6.6

CHEF JOHN'S CREAMY MUSHROOM PASTA

Chef John's Creamy Mushroom Pasta image

A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.

Provided by Chef John

Categories Main Dish Recipes Pasta

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
¾ pound fresh white mushrooms, sliced
¼ pound fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 cloves garlic, minced
2 fluid ounces sherry
1 cup chicken stock
1 cup heavy whipping cream
8 ounces fettuccine pasta
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh tarragon
9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Steps:

Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g

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