OYSTER MUSHROOM PASTA
This is so easy and so delicious. Oyster mushrooms are poached in butter and cream and tossed with pasta, Parmesan cheese and green onions. Mmmmmmmm!
Provided by TJ Lombard
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
- Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 91.6 g, Cholesterol 119.7 mg, Fat 42.2 g, Fiber 7 g, Protein 22.1 g, SaturatedFat 25.2 g, Sodium 325.1 mg, Sugar 5.5 g
PASTA WITH OYSTER MUSHROOMS
From 1001 More Low Fat Recipes. I can get the most beautiful oyster mushrooms at the local Asian market!
Provided by dicentra
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Separate oyster mushrooms into pieces. Saute mushrooms and garli in butter in a large skillet until soft, about 5 minutes.
- Stir in flour. Cook 1 minute.
- Add milk, broth, and lemon juice to skillet; heat to boiling.
- Reduce heat and simmer, uncovered, until liquid is reduced by half.
- Stir in tomato, salt and pepper; cook over medium heat until hot.
- Spoon over pasta and top with cheese.
Nutrition Facts : Calories 392, Fat 14.2, SaturatedFat 7.8, Cholesterol 81.1, Sodium 416.4, Carbohydrate 53, Fiber 4.1, Sugar 2.8, Protein 15
FETTUCCINI WITH KING OYSTER MUSHROOMS
Steps:
- Cook the pasta according to the package instructions.
- Heat the olive oil and the butter together in a saute pan over medium-high heat. Stir in the shallots and garlic, and saute until they are light brown. Add in the thyme and mushrooms, and saute until the mushrooms are golden brown.
- Deglaze the pan with the white wine, stirring to bring all the flavors together. Pour in the cream, and stir to combine. Allow the sauce to reduce until it becomes thick and coats the back of a spoon. Add the spinach to the cream, and toss together to coat evenly.
- Once the pasta has cooked, drain the water, and transfer the fettuccini to the sauce. Toss the pasta and the spinach sauce together. Sprinkle in the fresh chives, and season with salt, and pepper, to taste. Remove the pan from the heat, and serve the fettucini in warmed pasta bowls.
PASTA WITH OYSTER MUSHROOMS, CHICKEN AND TOMATOES
Provided by Joe Drape
Categories dinner, one pot, pastas, main course
Time 1h45m
Yield 8 appetizer servings or 4 main servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Place a Dutch oven over medium heat and add olive oil. When oil shimmers, add chicken and brown well on both sides.
- Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes.
- Add tomatoes, bay leaf and chicken stock. Bring back to a simmer and nestle chicken leg quarters into tomato sauce, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour.
- Transfer chicken to a plate and allow to cool; keep tomato sauce warm. Meanwhile bring 6 quarts of lightly salted water to a boil. Pick cooled chicken meat from bone and return to tomato sauce.
- Cook torchio in salted boiling water until al dente, about 10 minutes. Drain well and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 17 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 572 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM PASTA STIR-FRY
While stir-fries have long gone hand-in-hand with rice, this recipe shows the versatility of the dish. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. Five spice is a Chinese seasoning that is said to incorporate all five tastes: sweet, sour, bitter, salty and umami. In this recipe, its blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel intensifies the robust flavor of the mushrooms. Don't overcook the broccolini; it should be crisp, with a bright green vibrancy. You could easily substitute broccoli, green beans, snow peas or other crunchy greens. And don't skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together.
Provided by Hetty McKinnon
Categories dinner, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and 1/2 teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside.
- While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 1/4 cup water until combined. Set aside.
- Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.
- Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, 1/4 cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions.
OYSTER MUSHROOM SPAGHETTI WITH TOMATO AND BASIL SAUCE
I am a huge pasta fan! I try to make pasta dishes as healthy as possible because we all know that eating too much pasta is not good for our weight. This is a very easy spaghetti recipe. You'll love how all the flavors blend in together. The wine's pleasant aroma and the mushrooms' meaty texture are two things that I love most about this recipe. Enjoy!
Provided by gourmandelle
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti as per package directions. Rinse and set aside.
- Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.
- Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
- When ready pour over the spaghetti and mix gently.
- Serve!
Nutrition Facts : Calories 408.3, Fat 3.9, SaturatedFat 0.6, Sodium 11.1, Carbohydrate 77, Fiber 4.4, Sugar 5.5, Protein 13.4
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