Pasta With Mushroom Wine Sauce Recipes

CREAMY MUSHROOM PASTA

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.

TAGLIATELLE WITH MUSHROOMS IN RED WINE

Steps:

• Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
• Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
• Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
• Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.

MUSHROOM PASTA SAUCE

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.

PASTA WITH MUSHROOM WINE SAUCE

Steps:

• Start heating a large pot of water for the pasta. Meanwhile, wash and slice mushrooms.
• Heat the oil in a large skillet, add the onions and cook over medium heat until lightly colored.
• Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes.
• Season with salt and pepper and add half the garlic. Mix the tomato paste and wine and add it to the mushrooms. Lower the heat and cook for 5 minutes more. If the pan dries, add a little pasta water.
• Cook the pasta in the boiling water, then drain and add it to the mushrooms alone with the cream, herbs, and remaining garlic.
• Toss, correct the seasonings, and divide among serving plates.

PASTA WITH WILD MUSHROOM SAUCE

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 WHITE WINE PASTA SAUCE

Steps:

• Cut chicken into bite size chunks.
• Put chicken into pan at med heat with butter and garlic. Cook until chicken is browned and liquid is reduced.
• In sauce pan combine cream of mushroom soup, mushrooms, water, and wine. Heat on medium to medium low until hot and smooth.
• Add 5 tbs of grated parmasian cheese to cream of mushroom soup mixture and stir constantly until sauce is thickened.
• Pour sauce into pan containing chicken, butter, and garlic.
• Stir until butter and sauce are combined.
• Serve over your favorite pasta.

CREAMY MUSHROOM SAUCE FOR PASTA

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
• Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
• Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
• Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

INSTANT POT® PASTA SAUCE WITH MUSHROOMS AND RED WINE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onions, and fennel seeds. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic, and cook for 1 more minute. Pour in red wine, and simmer until the alcohol has cooked off, about 3 minutes.
• Add tomatoes, tomato paste, and chicken broth to the pot and bring to a simmer. Stir in sugar, basil, oregano, rosemary, salt, crushed red pepper flakes, bay leaf, and pepper. Turn off Saute function.
• Close and lock the lid and set the pressure valve to sealing. Select high pressure according to the manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• When time is up, carefully release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
• Taste the sauce and adjust seasonings, if necessary. If the sauce is too thick, just stir in a little chicken broth or water until you reach your desired consistency.