LINGUINE WITH CREAMY MUSHROOM SAUCE
This easy pasta recipe is an excuse to buy wild mushrooms, available at many grocery stores these days. Or if you prefer white buttons, those will work well too. The creamy linguine is ready in 40 minutes, so it's quick enough for an easy weeknight recipe but it feels fancy enough for entertaining.
Provided by Carolyn Malcoun
Categories Healthy Linguine Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
- Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 58.9 g, Cholesterol 26.1 mg, Fat 18.2 g, Fiber 7.4 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 409.2 mg, Sugar 7.6 g
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
LINGUINE WITH MUSHROOMS & HAM
This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove.
Provided by SWEET-UMZ
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
- In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.
Nutrition Facts : Calories 626 calories, Carbohydrate 48.1 g, Cholesterol 145.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 15.6 g, SaturatedFat 24.6 g, Sodium 423.3 mg, Sugar 3.7 g
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
LINGUINE WITH WILD MUSHROOM ALFREDO
From Vegetarian Times, here is a new take on the classic Alfredo Sauce with 3 different kinds of mushrooms which makes a light but appetizing sauce. Proof that an appetizing sauce does not have to be a "heart attack on a plate". For a low sodium version, add the juice of 1 lemon to the sauce a few minutes before serving, and omit the salt.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook linguine in 3 qts.
- boiling water until al dente, about 8-10 minutes.
- Drain.
- In another large saucepan, heat the oil and wine over medium high heat.
- Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
- Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
- Combine cornstarch and water until smooth.
- Stir into the mushroom sauce and return to a gentle simmer.
- Fold in the cooked linguine.
- Cook for about 1 minute more over low heat, stirring frequently.
- Transfer to warm serving plates and serve immediately.
Nutrition Facts : Calories 357.6, Fat 6.1, SaturatedFat 1.5, Cholesterol 6.1, Sodium 423.2, Carbohydrate 61.5, Fiber 4.1, Sugar 10.5, Protein 15.3
LINGUINE WITH MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas
Time 20m
Yield 3 main dish servings, 4 or more first-course servings
Number Of Ingredients 7
Steps:
- Set three quarts of salted water over high heat in a large covered pot.
- While the water is heating, place a large skillet over high heat and add the olive oil. Add the mushrooms and cook, stirring, about six minutes, until they begin to brown. Stir in the garlic and parsley and remove from heat.
- When the water boils, add the linguine and cook, uncovered, until it is al dente, about seven minutes. Drain thoroughly. Season to taste with salt if desired.
- Place mushroom mixture over medium heat, add the linguine and toss. Re-season with salt and pepper if necessary. Serve with Parmesan cheese on the side.
LINGUINE WITH MUSHROOMS AND HAM SAUCE
Make and share this Linguine With Mushrooms and Ham Sauce recipe from Food.com.
Provided by Boomette
Categories Ham
Time 42m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a big skillet, heat oil at medium heat. Add onion, garlic and cook, stirring from time to time, for about 5 minutes or until onion has soften. Add mushrooms, sherry or wine and cook for about 5 minutes or until mushrooms have soften. Sprinkle with flour and stir.
- With a whisk, add milk slowly and keep cooking, stirring from time to time, for about 12 minutes or until the sauce has thicken. Add ham, parsley, salt and pepper and stir.
- In the meantime, in a big casserole with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain pasta and put back in the casserole. Add the mushrooms and ham sauce and stir to coat well.
LINGUINE WITH CLAMS AND WILD MUSHROOMS
Categories Mushroom Pasta Shellfish Clam White Wine Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil in heavy large Dutch oven over high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Using slotted spoon, transfer mushrooms to plate. Add remaining 3 tablespoons oil and garlic to Dutch oven. Sauté until garlic is tender, about 3 minutes. Add crushed red pepper, then wine and clams. Cover and cook until clams open, about 8 minutes.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta well and transfer to large bowl. Spoon mushrooms over, then top with clam mixture, discarding any clams that do not open. Season with salt and pepper. Sprinkle with chives.
BAKED MUSHROOM LINGUINE
A classic yet humblemushroom-and-cream sauce becomes fancy with the additionofdried porcini and fresh thyme. The sauce is tossed withlinguine, topped with grated cheese, and baked in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 15
Steps:
- Place dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Make a bouquet garni: Wrap rosemary and thyme sprigs in cheesecloth, and tie with kitchen twine; set aside. Lift out mushrooms with a slotted spoon, and place in another bowl. Press mushrooms to release any retained stock, and pour liquid back into bowl; set mushrooms aside. Strain mushroom liquid through a fine-mesh sieve lined with a paper towel. You should have about 4 cups of mushroom stock; set aside.
- Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, stirring until mixture begins to brown, about 3 minutes. While whisking, slowly pour in mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in cream and reserved bouquet garni. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally.
- Meanwhile, in a large ovenproof skillet, heat remaining 2 tablespoons butter over medium heat. Add onion, and cook until it begins to soften, about 3 minutes. Add button mushrooms, and cook until they release their juices. Add shiitakes, reserved mushrooms, and 2 teaspoons chopped thyme, and cook until all are tender, about 5 minutes. Add cream sauce to skillet, and stir to combine. Season with salt and pepper, and set aside.
- Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold water to stop the cooking. Stir noodles into mushroom mixture. Sprinkle with grated cheese, and bake in skillet until browned on top and mixture is bubbling, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes before serving.
LINGUINE WITH MUSHROOMS AND PARMESAN CREAM SAUCE
Provided by Mark Taylor
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy Parmesan Bon Appétit Connecticut
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.
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5/5 (1)Total Time 25 minsCategory DinnerCalories 417 per serving
- Bring a large pot of salted water to the boil and add the linguine. Cook for +- 10 minutes until al dente.
- Meanwhile, in a large sauce pan, fry the mushrooms and leeks until all the liquid from the mushrooms have evaporated and the mushrooms have started to brown (+- 5-7 minutes). Add the garlic and oregano and fry for another minute.
- Drain the linguine, reserve 1 cup of water and add to the sauce. Add a few tablespoons of the pasta cooking water and toss to coat the linguine in the sauce. Serve with extra cracked black pepper and a few oregano leaves.
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