Mushroom Rag Pasta Recipes

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MUSHROOM RAGU



Mushroom Ragu image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
Salt and freshly ground black pepper
1/2 cup Marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan

Steps:

  • In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

MUSHROOM RAGù PASTA



Mushroom Ragù Pasta image

Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you're stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, shaved fennel, or some mustardy bitter greens.

Provided by Alexa Weibel

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 cups chicken or vegetable stock
1 cup heavy cream
2 teaspoons dried porcini mushroom powder, optional (see Tip)
4 teaspoons fresh thyme leaves
Kosher salt
1/3 cup olive oil
1 1/2 pounds mixed fresh mushrooms, such as shiitake and cremini, finely chopped into 1/4-inch pieces
3 shallots, finely chopped
4 garlic cloves, finely chopped
Black pepper
1/3 cup port or marsala wine
1 pound spaghettini or angel hair pasta

Steps:

  • Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
  • While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
  • Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
  • Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

PASTA WITH CREAMY SPINACH MUSHROOM RAGú



Pasta with Creamy Spinach Mushroom Ragú image

Provided by Rick Martinez

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 pound mushrooms (such as button, maitake, oyster, cremini, and/or shiitake), torn or sliced into bite-size pieces
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1/2 large white onion, thinly sliced
2 cloves garlic, finely grated
1 serrano chile, stemmed and thinly sliced
1 pound fresh spinach (preferably mature), cut or torn into large pieces
1 pound bucatini or other pasta
3/4 cup crema or heavy cream
1 cup basil leaves, plus more for serving
1/2 cup finely grated Parmesan, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat the olive oil in a large heavy pot over high heat. Cook the mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a medium heatproof bowl.
  • Reduce the heat to medium and add the butter, onion, garlic and serrano and cook, stirring often, until the onions are translucent and softened, about 6 minutes. Add the spinach and 1/4 cup water, cover and cook until the spinach is wilted, about 5 minutes. Return the mushrooms to pot.
  • Meanwhile, boil the pasta, stirring occasionally, until just under al dente, about 2 minutes less than the package directs.
  • Reserve 3/4 cup of the pasta cooking liquid and drain the pasta. Transfer the pasta and reserved cooking liquid to the pot with the spinach and mushrooms and add the crema. Bring to a boil and reduce to a simmer over medium heat, tossing the pasta constantly, until the pasta has fully cooked through and has absorbed some of the liquid, about 3 minutes. The sauce should be thick and creamy and will continue to thicken as it sits.
  • Remove the pot from the heat. Add the 1 cup basil, 1/2 cup Parmesan and 1/4 teaspoon pepper and toss to combine. Taste and season with more salt, if needed.
  • Divide the pasta among bowls and top with more Parmesan and basil leaves.

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Top Asked Questions

How do you cook mushrooms in pasta?
Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta. Melt half butter and all oil in a large skillet over heat. Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges - around 5 minutes.
How to cook wild mushroom Ragu?
The wild mushroom ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with & absorb some of the wild mushroom ragu.
How to cook mushrooms?
Chop half the mushrooms into very small pieces, cut the other half into slices. Heat the butter and oil in a large frying pan (skillet). Add the onions and celery and fry on a medium heat for 5 minutes until softened. Add the red pepper and garlic and cook for a further two minutes.
How do you cook porcini mushrooms?
Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high. While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves.

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