Mushroom Linguini Recipes

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LINGUINE WITH CREAMY MUSHROOM SAUCE



Linguine with Creamy Mushroom Sauce image

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

8 ounces whole-wheat linguine pasta
2 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1 ½ pounds mixed mushrooms, sliced
1 cup diced shallots
1 tablespoon chopped fresh thyme
1 cup dry white wine
½ cup sour cream or crème fraîche
¼ cup grated Parmesan cheese plus more for garnish
1 tablespoon butter
½ teaspoon salt
¼ teaspoon ground pepper
Finely chopped fresh parsley for garnish

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 MUSHROOMS



Linguine With Mushrooms image

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

6 tablespoons extra-virgin olive oil
12 ounces fresh mushrooms, thinly sliced
2 cloves garlic, minced
1/3 cup finely chopped Italian parsley
Salt and freshly ground black pepper
1/2 pound linguine
Freshly grated Parmesan cheese

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.

MUSHROOM LINGUINE



Mushroom Linguine image

Make and share this Mushroom Linguine recipe from Food.com.

Provided by Parsley

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces liguine pasta, can use spaghetti
6 tablespoons butter
1/2 cup chopped onion
4 -6 garlic cloves, minced
24 ounces mushrooms, sliced, use favorite(s)
1/3 cup white wine
1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 teaspoon basil
1/2 cup parsley, chopped
6 tablespoons heavy cream
1/4 cup shredded parmesan cheese, to sprinkle

Steps:

  • Cook pasta in boiling salted water according ton package directions; drain and keep hot.
  • While pasta is cooking: In a large skillet, melt butter. Add onion, garlic and mushrooms; sauté over med-high heat for about 5 minutes.
  • Add wine, salt, pepper and basil to the skillet. Cover and simmer for 8-10 minutes, stirring occasionally.
  • Uncover. Add parsley and heavy cream; simmer until liquid thickens/reduces a bit.
  • Toss the hot cooked pasta with the mushroom sauce. Place in serving bowls and sprinkle with parmesan cheese, if desired.

Nutrition Facts : Calories 537.8, Fat 28.9, SaturatedFat 17.5, Cholesterol 82.1, Sodium 565.3, Carbohydrate 52.9, Fiber 4.2, Sugar 6.1, Protein 16.4

MUSHROOM LINGUINI



Mushroom Linguini image

A simple dish that is great in the fall when the basil and mushrooms are in season. This recipe was given to me by my co-worker, Bernie.

Provided by Aroostook

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 lb) package linguine
6 tablespoons butter
10 teaspoons garlic, minced
2 tablespoons olive oil
2 teaspoons dried basil
8 cups fresh mushrooms, sliced
2 tablespoons chopped fresh parsley
pepper

Steps:

  • Linguini: Cook as per package directions.
  • Drain before adding sauce.
  • In a large saucepan melt 2 tbls.
  • Butter.
  • Add garlic and cook until tender.
  • Add mushrooms, basil and a dash of salt.
  • Saute until tender.
  • Add rest of the butter, olive oil and pepper to mushrooms.
  • Add mushrooms to pasta and toss.
  • Garnish w/ parsley.
  • Serve w/ fresh Parmesan cheese.

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS



Spring Pasta with Mushrooms, Chiles and Spring Peas image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1/4 cup fresh shelled English peas
12 ounces fettuccine pasta
6 tablespoons extra-virgin olive oil, plus extra for finishing
2 cloves garlic, sliced
1 shallot, finely diced
1 big pinch pepperoncini chile flakes
4 ounces maitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
1/4 cup white wine
2 tablespoons unsalted butter
1/2 Fresno chile, finely diced
1/2 cup finely grated Pecorino Romano (fine like dust)
6 fresh basil leaves, cut into chiffonade

Steps:

  • Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
  • Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
  • While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
  • When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

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.

MUSHROOM STEAK 'N' LINGUINE



Mushroom Steak 'n' Linguine image

This creamy dish has lots of great earthy flavors; mushrooms and a bit of rosemary make it really special, too. This is sure to become a family favorite! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

8 ounces uncooked linguine
1 pound beef top round steak, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons olive oil, divided
1 cup chopped sweet red pepper
1/2 cup chopped onion
1/2 pound sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 teaspoon dried rosemary, crushed
3/4 cup spreadable chive and onion cream cheese
1/2 cup sour cream
1 tablespoon whole milk

Steps:

  • Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. In a large skillet, saute beef in 2 teaspoons oil until tender. Remove and keep warm., In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir just until spinach is wilted. Stir in the cream cheese, sour cream and milk; heat through (do not boil). , Drain linguine; top with mushroom mixture and beef.

Nutrition Facts : Calories 635 calories, Fat 29g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 411mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.

MUSHROOM PASTA



Mushroom Pasta image

The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

1 recipe Sauteed Mushrooms
1 pound tagliatelle pasta
White wine
1/4 cup heavy cream
3 tablespoons Parmesan cheese, plus more for grating

Steps:

  • Begin preparing the sauteed mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.
  • While pasta is cooking, add a splash of white wine to the sauteed mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.

LINGUINE WITH MUSHROOMS AND PARMESAN CREAM SAUCE



Linguine with Mushrooms and Parmesan Cream Sauce image

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

1/4 cup olive oil
1 1/2 pounds crimini mushrooms, sliced
6 large garlic cloves, thinly sliced
1/8 teaspoon ground nutmeg
1 1/4 cups whipping cream
16 ounces linguine
3 1/2 cups grated Parmesan cheese, divided
3/4 cup chopped fresh parsley, divided

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.

CHICKEN MUSHROOM LINGUINE



Chicken Mushroom Linguine image

Relatively easy chicken pasta. It is very good though. Very tasty.

Provided by DUST32

Categories     Main Dish Recipes     Pasta     Chicken

Time 30m

Yield 6

Number Of Ingredients 11

6 ounces sliced fresh mushrooms
1 onion, chopped
¼ cup butter
2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
¼ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 cup sour cream
1 (12 ounce) package dried linguine pasta
½ teaspoon minced garlic
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes. Drain.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
  • Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
  • Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in sour cream. Cook until heated through, but do not boil. Serve over linguine pasta.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 49.2 g, Cholesterol 125.1 mg, Fat 19 g, Fiber 2.7 g, Protein 45.4 g, SaturatedFat 10.7 g, Sodium 566.1 mg, Sugar 3.2 g

LEMONY SHRIMP & MUSHROOM LINGUINE



Lemony Shrimp & Mushroom Linguine image

My husband made this for me shortly before we married. I made some slight tweaks to the recipe over the years, and he says it's even better now. The lemons are a refreshing addition. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

12 ounces uncooked linguine
2 medium lemons
1/4 cup butter, cubed
1/4 cup olive oil
8 ounces sliced fresh cremini mushrooms
1 medium onion, chopped
6 garlic cloves, minced
1/4 cup sun-dried tomatoes (not packed in oil), julienned
2/3 cup chardonnay
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
1/4 cup chopped fresh parsley
Grated Parmesan cheese, optional

Steps:

  • Cook linguine according to package directions. Meanwhile, halve and thinly slice one lemon. Finely grate peel from remaining lemon; place in small bowl. Cut lemon crosswise in half; squeeze juice into bowl; set aside., In a 6-qt. stockpot, heat butter and oil over medium-high heat. Add mushrooms, onion and garlic; cook and stir 5 minutes. Add tomatoes, lemon slices, lemon peel and juice; cook 5 minutes longer, stirring occasionally., Stir in chardonnay, salt, pepper and pepper flakes; cook 3-5 minutes, stirring occasionally until wine is evaporated. Add shrimp; cook and stir 4-6 minutes or until shrimp just turn pink., Reduce heat to medium-low. Drain linguine, reserving 1 cup pasta water. Stir linguine into shrimp mixture, adding enough reserved pasta water to moisten. Heat through. Serve with parsley and, if desired, cheese.

Nutrition Facts : Calories 379 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

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.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

BAKED MUSHROOM LINGUINE



Baked Mushroom Linguine image

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

4 ounces dried mushrooms, such as porcini or chanterelle
4 cups boiling water
2 sprigs fresh rosemary
2 sprigs fresh thyme, plus 2 teaspoons finely chopped
7 tablespoons unsalted butter
5 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 onion, diced
1 pound button mushrooms, stems removed, quartered
1 pound shiitake mushrooms, stems removed, sliced
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 pound linguine
Unsalted butter, for pan
1/2 cup grated pecorino Romano cheese

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.

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2011-02-02 While the pasta cooks, saute sliced mushrooms and leeks in a large pan or skillet until golden brown. Add the garlic and oregano and saute …
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Category Dinner
Cuisine American
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2019-08-13 Step 1. Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes ...
From bonappetit.com


GARLIC BUTTER MUSHROOM PASTA - THE SALTY MARSHMALLOW
2018-07-23 Add the minced garlic to the pan along with the salt and pepper. Cook and stir constantly for one more minute. Turn the heat to low and add the remaining two tablespoons of butter, the pasta, reserved pasta water, and parmesan cheese. Toss with tongs to coat. Taste the pasta and season more to taste if necessary. Serve immediately.
From thesaltymarshmallow.com


MUSHROOM LINGUINI - MYKITCHENWAND.COM
2020-04-10 Add the cooked pasta to the pan with the mushrooms, onion and garlic. Add in 1/4 cup of the pasta water and toss. Use the water to deglaze the pan gathering all that flavour. Add in any additional water you would like to achieve the consistency you prefer. Plate the pasta, sprinkle with freshly chopped oregano or chives (because that is what is ...
From mykitchenwand.com


EASY ITALIAN FETTUCCINE AND MUSHROOMS - A SIMPLE ITALIAN ...
2019-03-18 Instructions. In a large saucepan add olive oil, mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender and water has evaporated. While mushrooms are cooking cook the fettuccine in boiling salted water until al dente, drain then add to the ...
From anitalianinmykitchen.com


EASY CHICKEN MUSHROOM LINGUINI – FEISTY FRUGAL & FABULOUS
2012-06-10 Instructions. Place chicken breasts in a baking dish. Cover with mushroom soup, sliced onions and mushrooms, turning to coat. Cover with tin foil and bake in for 1 hour at 350F. Cook linguini to desired consistency when chicken is almost ready. Serve chicken on top of noodles, I allow for plenty of extra sauce with this recipe!
From feistyfrugalandfabulous.com


SAUTéED MUSHROOM LINGUINE | CANADIAN LIVING
Method. In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain. Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until just ...
From canadianliving.com


MUSHROOM FLORENTINE PASTA RECIPE - SHE WEARS MANY HATS
2022-04-22 Whisk together flour, chicken broth, milk, salt and pepper. Set aside. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
From shewearsmanyhats.com


CREAMY MUSHROOM PASTA | RECIPETIN EATS
2019-09-04 Instructions. Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain. Melt butter and heat oil in a large skillet over high heat. Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
From recipetineats.com


CREAMY MUSHROOM TOMATO LINGUINE - GOOD OLD VEGAN
Heat up a frying pan at medium high heat. Pour extra virgin olive oil and add garlic. Cook for 1-2 minute until aromatic and golden brown. Add mushrooms and cook for …
From goodoldvegan.com


LINGUINE WITH SPINACH, MUSHROOMS & GARLIC - YVONNE MAFFEI
2013-03-06 Linguine with Spinach, Mushrooms & Garlic. Serves 3-4. Ingredients. 1 pound linguine pasta. 2-4 tablespoons olive oil + more for dressing the cooked pasta. 1/2 yellow onion, diced. 1 pound Crimini mushrooms, sliced and completely dry before cooking. 4-6 cloves garlic, crushed. 1/2 teaspoon sea salt. 1/4 teaspoon freshly ground black pepper
From myhalalkitchen.com


HOMEMADE CREAMY MUSHROOM RAVIOLI RECIPE - AN ITALIAN IN MY ...
2017-10-16 In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds. Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture.
From anitalianinmykitchen.com


MUSHROOM ALFREDO PASTA - PRETTY. SIMPLE. SWEET.
2015-08-27 Drain well. As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
From prettysimplesweet.com


CHICKEN MUSHROOM LINGUINE - JENNIFER MEYERING
Add chicken breast, season with salt and pepper, and cook, 4-6 minutes per side until chicken is cooked through. Remove from pan and shred chicken with two forks. In the same pan, add butter and mushrooms and cook, 4 minutes until mushrooms are slightly soft. Add chicken back to pan along with heavy cream and parsley.
From jennifermeyering.com


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