MUSHROOM PASTA PILAF
This simmered side dish is an excellent complement to Mom's shish kabobs or any beef main dish. Tiny pieces of pasta pick up bold seasoning from mushrooms, onions and Worcestershire sauce. It makes a delightful change of pace.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat cover and simmer for 2 minutes or until the pasta is tender and liquid is absorbed.
Nutrition Facts : Calories 136 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 744mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
MUSHROOM PILAF
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
- When it's done, sprinkle over some chopped parsley and serve.
MUSHROOM PILAF
While combing through my grandmother's recipes, I ran across something I hadn't seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her "pretty pilaf." I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown. , Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley.
Nutrition Facts : Calories 165 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 430mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
MUSHROOM PASTA
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
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.
MUSHROOM PASTA PILAF
This recipe is based on one from Rachael Ray, but I changed it around quite a bit to suite our tastes and what I had on hand. Anyway, this works on its own as a main dish or as a side dish with beef or chicken. It's quite hearty!
Provided by Jainagirl
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large saute pan with a tight-fitting cover, sauté broken pasta in aabout 1 tablespoon extra virgin olive oil over medium-low heat until golden. Remove and reserve.
- Add onion and saute until tender. Add garlic and saute 1 minute.
- Add mushrooms and saute until tender and liquid they give off cooks off.
- Season mixture to taste with sea salt and freshly ground black pepper.
- Add broth and 1 cup plain water, worcestershire sauce and wine. Stir until blended. Bring to a boil. Reduce heat to simmer. Cover and cook over medium-low heat until liquid is absorbed, about 15 - 20 minutes. If pasta is not al dente at end of cooking time, add 1/2 cup water and cook, covered, until absorbed. If some liquid remains, uncover and reduce over medium heat, stirring often, until liquid is evaporated.
- Just before serving, drizzle greens with about 2 to 3 teaspoons olive oil and 2 to 3 teaspoons lemon juice to taste. Toss very gently.
- Serve pasta in bowls, topped with dressed greens and sprinkled with toasted almonds. Optional: Sprinkle with grated blend of parmesan and romano cheese.
Nutrition Facts : Calories 583.7, Fat 11.4, SaturatedFat 1.3, Sodium 804.2, Carbohydrate 88.1, Fiber 3.8, Sugar 4.1, Protein 31.5
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.
MUSHROOM AND RICE PILAF
A 5-ingredient side dish that's quick and easy. Great with pork chops.
Provided by OCIEL
Categories Rice Pilaf
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
- Add consomme and mushrooms; bring to a boil.
- Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 41.1 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 2.5 g, Sodium 827 mg, Sugar 4 g
MUSHROOM PASTA PILAF
I have made this for a few years. My family loves it. I got it from an old Taste of Home magazine. Easy and goes great with beef.
Provided by CIndytc
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender.
- Add remaining ingredients including dry pasta; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes or until the pasta is tender and liquid in absorbed.
Nutrition Facts : Calories 227.1, Fat 8.4, SaturatedFat 5, Cholesterol 20.3, Sodium 632.6, Carbohydrate 31, Fiber 1.7, Sugar 2.4, Protein 7.4
MUSHROOM AND ORZO PILAF
Categories Mushroom Pasta Side Sauté Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.
ORZO PILAF WITH MUSHROOMS, LEEKS AND SUN-DRIED TOMATOES
Steps:
- Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan. Remove from heat; let stand 10 minutes.
- Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper. Transfer to prepared dish; cover with foil.
- Bake pilaf until heated through, about 40 minutes. Serve hot.
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