Linguini Ai Funghi Recipes

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LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS



Linguine with Lemon, Garlic and Thyme Mushrooms image

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

8 ounces/4 cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

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.

LINGUINE AI FUNGHI - LINGUINE WITH MUSHROOM SAUCE



Linguine Ai Funghi - Linguine With Mushroom Sauce image

Mushrooms are my favorite! So i started to research on what i can make with just mushrooms, and that's where i found this easy and quick recipe. You can use any kind of mushrooms for this recipe.

Provided by Nicholas C.

Categories     European

Time 15m

Yield 1 Serving, 1 serving(s)

Number Of Ingredients 6

i used white truffle oil, just enough to cover the base of the pan
mixed mushrooms. i used portobello mushrooms and enoki mushrooms
sea salt and pepper
2 ounces unsalted butter
grated parmesan cheese, plus more for finishing
any amount linguine, as long as you can finish it

Steps:

  • Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture.
  • Heat olive oil in a large pan and cook the mushrooms for about 5 minutes until they're all soften.
  • Season the mushrooms with salt and pepper. Add the unsalted butter and cook until the butter is melted for about 3 minutes.
  • Add the pasta to the sauce. Add the parmesan and toss to coat the pasta in the sauce.
  • Ready to serve~.

Nutrition Facts : Calories 406.6, Fat 46, SaturatedFat 29.1, Cholesterol 121.9, Sodium 6.2, Protein 0.5

FETTUCCINE AL FUNGHI



Fettuccine Al Funghi image

Make and share this Fettuccine Al Funghi recipe from Food.com.

Provided by Terese

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

500 g mushrooms, sliced
375 g fettuccine or 375 g tagliatelle pasta noodles
50 g butter
1 tablespoon extra virgin olive oil
1 large fresh chili peppers or 1 large chili paste
2 tablespoons flat-leaf Italian parsley, finely chopped
1/2 teaspoon grated nutmeg
150 ml cream
2 tablespoons parmesan cheese
fresh ground black pepper

Steps:

  • Add pasta to a pot of salted boiling water.
  • Meanwhile place oil and butter in a pan.
  • Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
  • Remove from the pan.
  • To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
  • Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
  • Place in a warm bowl and serve.
  • You can add more nutmeg and cheese to taste if you wish.

Nutrition Facts : Calories 586.5, Fat 26.1, SaturatedFat 13.1, Cholesterol 132.8, Sodium 152.1, Carbohydrate 71.7, Fiber 4.2, Sugar 3.4, Protein 18.2

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