Mushroom Cream Sauce W Nutmeg For Pasta Recipes

PASTA WITH MUSHROOM CREAM SAUCE

Steps:

• Cook pasta according to pkg directions; drain.
• In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
• Add onions and garlic; cook for 1 minute.
• Add flour and cook and stir for 1 minute.
• Add milk, basil, salt and pepper.
• Cook and stir until sauce is thickened and smooth.
• Remove from heat; add Parmesan cheese.
• Toss with drained pasta.
• Sprinkle with parsley.

CREAMY MUSHROOM SAUCE FOR PASTA

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
• Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
• Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
• Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

MUSHROOM CREAM SAUCE

Steps:

• Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.

CREAMY MUSHROOM PASTA

Steps:

• Heat a tbsp vegetable oil in a large frying pan. Add the finely chopped onion and garlic and sweat over a medium-low heat for about 5 minutes, stirring often, or until the garlic begins to brown. Mix together the 2-3tsp brown sugar with the soy sauce, cumin and balsamic vinegar.
• Add 250g finely sliced mushrooms, soy sauce mixture and finely chopped 1-2 chilli(s). Fry for 3-5 minutes, stirring often.
• After the mushrooms have been fried (there should be a fair amount of liquid in the pan) turn the heat to low and put something heavy on top of the mushrooms (I used a ceramic bowl) - this is the key to unlocking the flavour in the mushrooms. Stir often, cooking for 15-20 mins, making sure the mushrooms are underneath the weight.
• Cook the pasta according to package instructions, whilst the mushrooms gently fry. Dry spaghetti and similar dry pastas should take around 10 mins, however the timing will change depending on the pasta you choose, so look for instructions on the packaging. REMEMBER TO RESERVE THE PASTA WATER. The mushrooms are ready once they are bursting with flavour and have become very fragrant. Once the pasta is cooked and drained (reserving the pasta water) and still hot dress with olive oil and a knob of butter, tossing together with a fork.
• Preheat the oven to 200C(400F)(Conventional)/180C (356F) (Fan)/Gas 6 (Gas). Add a generous splash of cream and a ladelful of the reserved pasta water to the mushrooms once ready and simmer for 3-5 mins, stirring often. To cook the white sauce, add 35g butter, 35g flour, and 275ml milk. Set over a medium low heat in a saucepan, whisking constantly until just beginning to thicken. Lower the heat and continue whisking for around a minute or so until it is lovely and thick. Add a splash of cream, and continue whisking for around 30s until it thickens again. If it becomes lumpy, take it off the heat and whisk vigurously until you see no more lumps. If you like, add 70-80g cheese and a sprinkling of freshly grated nutmeg whilst it is still hot, but taken off the heat.
• Mix the pasta with the mushroom sauce, and then put in an ovenproof dish. Top with the white sauce, and sprinkle with enough cheese to cover the white sauce and pasta. Place in the oven for around 15 minutes, or until the cheese has browned and is bubbling. If not done already, you may want to poach the eggs now, then dress with olive oil and sumac, as well as salt and pepper.
• Once the cheese is bubbling, remove from the oven, sprinkle with coarse sea salt and serve with roughly chopped basil and/or parsley, extra olive oil, and the poached egg, as well as more black pepper if you like. The poached egg should ooze out and serve as a rich, creamy sauce. Enjoy!
• Tip: To poach an egg, I neither add vinegar or swirl the water. Bring a pan of salted water to the boil. Carefully crack the eggs on a flat surface into a bowl - not craking it straight into the water means that if the yolk breaks, a new egg can be used (if this does happen, dont throw the egg away - there are many recipes in which you need to whisk the eggs and break the yolk!). When the water is boiling, put the eggs in, and bring the water to the boil. Cook over a medium heat, checking every 30s-1 min to see if the white is cooked and if the yolk is runny. Once this is the case, drain it on kitchen paper or a tea towel. Sprinkle with salt and freshly ground black pepper. If you want to poach multiple eggs at once, carefully crack the eggs into a bowl. Put heatproof ramekins inside the pan of boiling water. Carefully put the eggs in to the submerged ramekins, by dropping them in the area of that ramekin. Follow the previous steps from this point on. I find this method risky, however, as it it possible that the eggs do not end up in the ramekins, or float out. Note: The times given may not be entirely correct. The recipe, from start to finish, should take around 1-1 1/2 hours.

FETTUCCINE WITH CREAM NUTMEG SAUCE

Steps:

• Cook the fettucine in boiling salted water until just cooked or al dente (until somewhat firm texture is reached).
• Drain well.
• Melt the butter in a large skillet.
• Saute the garlic for 1-2 minutes over very low heat.
• Add wine to butter& garlic.
• Simmer for 5 minutes.
• Add the sour cream, whipping cream, nutmeg and italian parsley.
• Heat cream and sour cream mixture until very hot but not boiling.
• Add parmesan cheese.
• Season to taste with salt& pepper.
• Pour hot sauce over hot fettucine and toss.
• Sprinkle with additional parmesan cheese and chopped parsley, if desired.
• Serve immediately.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

MUSHROOMS IN CREAM SAUCE

Steps:

• Rinse mushrooms if desired and pat dry.
• Heat butter in a heavy skillet and add shallots and mushrooms. Sprinkle with lemon juice, salt and pepper. Cook, stirring, without browning about 5 minutes.
• Add cream and nutmeg and cook over relatively high heat, stirring often, about 2 minutes or until sauce has thickened slightly.

CREAMY MUSHROOM PASTA

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

MUSHROOM PASTA SAUCE

Steps:

• Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

LINGUINE WITH MUSHROOMS AND PARMESAN CREAM SAUCE

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.

MUSHROOM CREAM SAUCE (W/ NUTMEG) FOR PASTA RECIPE

Steps:

• 1. Cook pasta according to pkg directions; drain. 2. In skillet, heat butter over med-hi and saute mushrooms for 2 minutes. 3. Add onions and garlic; cook for 1 minute. 4. Add flour and cook and stir for 1 minute. 5. Add milk, nutmeg, salt and pepper. 6. Cook and stir until sauce is thickened and smooth. 7. Remove from heat; add Parmesan cheese. 8. Toss with drained pasta. 9. Serve with grilled sliced chicken 10.Finish with nutmeg, olive oil, sea salt, cheese