Mushroom Pasta

MUSHROOM PASTA



Mushroom Pasta image

Any mushrooms will work in this recipe.

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients: 9

Kosher salt
1 pound dried spaghetti
1 pound fresh mushrooms (we used oyster mushrooms; see Cook's Note)
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
4 sprigs thyme or 1 tablespoon fresh thyme leaves
1 stick (8 tablespoons) unsalted butter
3 ounces freshly grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. When the water is boiling vigorously, add the pasta and cook for approximately 12 minutes, stirring and tossing the pasta in the boiling water every few minutes to prevent it from clumping or sticking. Reserve some of the pasta cooking water, then drain the pasta in a colander and set aside.
  • To make the mushroom sauce, place a large saute pan over high heat. While the pan heats, roughly chop the mushrooms, then add them along with the olive oil to the hot pan. Toss well and saute the mushrooms for about 5 minutes over high heat, then turn down to medium heat as the mushrooms begin to develop some color and the water from them evaporates. Remove the mushrooms from the pan.
  • Add the onions to the pan and toss well. Saute another 10 minutes until the onions are golden brown. Add the mushrooms back to the pan and grate in the garlic with a rasp grater. Add the thyme and butter and cook, stirring the contents of the pan, until the butter is fully melted. Taste the mushrooms at this point and add salt as necessary. Remove the thyme sprigs if necessary.
  • Add the cooked pasta to the saute pan and turn and toss in the pan as much as you can to coat completely and reheat the pasta. Loosen the pasta a bit with some of the reserved starchy pasta cooking liquid (or some warm tap water). Once the pasta is piping hot and well coated, serve and finish with a hearty topping of freshly grated Parmesan cheese.


CHEF JOHN'S CREAMY MUSHROOM PASTA



Chef John's Creamy Mushroom Pasta image

A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.

Recipe From allrecipes.com

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients: 13

2 tablespoons olive oil
¾ pound fresh white mushrooms, sliced
¼ pound fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 cloves garlic, minced
2 fluid ounces sherry
1 cup chicken stock
1 cup heavy whipping cream
8 ounces fettuccine pasta
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh tarragon
9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided
Calories375.3 calories
Carbohydrate33.6 g
Cholesterol60.6 mg
Fat22.4 g
Fiber2.1 g
Protein11.1 g
SaturatedFat11.3 g
Sodium371.3 mg
Sugar2.7 g

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
  • Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
  • Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
  • Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
  • Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.


PASTA WITH MUSHROOM GARLIC SAUCE



Pasta with Mushroom Garlic Sauce image

This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food

Recipe From food.com

Provided by Bergy

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients: 10

1 lb linguine, cooked ala dente,drain
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
parmesan cheese, grated

Steps:

  • In a skillet melt 2 tbsp Butter.
  • Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
  • Cook until the mushrooms are just tender.
  • Add remaining butter and olive oil.
  • Stir and remove from heat.
  • When Pasta is cooked reheat the sauce add parsley.
  • Mix with Pasta and enjoy.


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).

Recipe From marthastewart.com

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.


MUSHROOM PASTA RECIPES



Mushroom pasta recipes image

Fill up with these creamy mushroom pasta recipes. Perfect for a midweek dinner, our recipes include plenty of vegetarian options and pasta shapes.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Mushroom pasta recipes

Steps:


PASTA WITH MUSHROOMS AND PARMESAN



Pasta with Mushrooms and Parmesan image

This pasta dish gets most of its flavor from the sauteed mushrooms, along with a little garlic and Parmesan cheese. For a more complex flavor, use a variety of mushrooms.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients: 6

1 pound linguine or other long pasta
Coarse salt and ground pepper
2 tablespoons olive oil
2 pounds assorted fresh mushrooms, cleaned and sliced 1/2 inch thick
6 garlic cloves, thinly sliced
1 cup finely grated Parmesan cheese, plus more for serving

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; season with salt and pepper. Cover skillet (it will be full); cook, tossing occasionally, until mushrooms have softened and released their liquid, 7 to 10 minutes. Uncover skillet, and reduce heat to medium; cook, tossing occasionally, until mushrooms are tender and browned, 10 to 12 minutes.
  • Add mushroom mixture and Parmesan cheese to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately, topped with more Parmesan cheese.


MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients: 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley
Calories 705 calories
Fat51g fat (32g saturated fat)
Cholesterol151mg cholesterol
Sodium362mg sodium
Carbohydrate50g carbohydrate (8g sugars
Fiber5g fiber)
Protein15g protein.

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.


CREAMY SHRIMP PASTA WITH MUSHROOMS



Creamy Shrimp Pasta with Mushrooms image

Creamy shrimp pasta in a delicious homemade sauce with mushrooms.

Recipe From allrecipes.com

Provided by Anonymous

Categories     Main Dish Recipes     Pasta     Shrimp

Time 45m

Yield 4

Number Of Ingredients: 12

2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
3 cloves garlic, finely chopped
1 pinch salt to taste
1 pinch dried basil, or to taste
1 pinch paprika, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 cup half-and-half
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ (16 ounce) package dry fettuccine pasta
1 pinch red pepper flakes, or to taste
Calories544.2 calories
Carbohydrate47.9 g
Cholesterol217.3 mg
Fat22.5 g
Fiber2.8 g
Protein38.8 g
SaturatedFat9.7 g
Sodium552.4 mg
Sugar3.3 g

Steps:

  • Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
  • Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.


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

Recipe From bbcgoodfood.com

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
Calories681 calories
Fat51 grams fat
SaturatedFat29 grams saturated fat
Carbohydrate23 grams carbohydrates
Sugar4 grams sugar
Fiber3 grams fiber
Protein25 grams protein
Sodium1 milligram of sodium

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.




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