Penne With Wild Mushrooms And Creme Fraiche Recipes

WILD MUSHROOM FRICASSEE OVER POLENTA

Wild Mushroom Fricassee Over Polenta image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 cups chicken stock
1 cup quick cook polenta, found in Italian foods or specialty foods aisles
2 tablespoons butter
1 /4 cup grated Romano or Parmigiano
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
4 portobello mushroom caps, halved then thinly sliced
16 fresh shiitake mushrooms, coarsely chopped
Coarse salt and black pepper
2 tablespoons balsamic vinegar
1/2 cup beef stock or broth
2 scallions, thinly sliced on an angle

Steps:

Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.
Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.
Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.

PENNE WITH SAUSAGE, WILD MUSHROOMS AND SPINACH

Penne with Sausage, Wild Mushrooms and Spinach image

Categories Cheese Mushroom Pasta Sauté Quick & Easy High Fiber Sausage Spinach Fall Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
3/4 cup chopped shallots
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 10-ounce package ready-to-use spinach leaves
1 1/4 cups canned low-salt chicken broth
3/4 pound penne pasta, freshly cooked
2 cups (about 8 ounces) grated provolone or mozzarella cheese

Steps:

Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.

PENNE WITH WILD MUSHROOMS AND CREME FRAICHE

PENNE WITH WILD MUSHROOMS AND CREME FRAICHE image

Yield 4-6 people

Number Of Ingredients 11

Ingredients

1 lb 2 oz (500 g) penne rigate
1 lb (450 g) mixed fresh mushrooms (flat, chestnut, shiitake or mixed wild mushrooms, for example), finely chopped
½ oz (10 g) dried porcini mushrooms
9 fl oz (250 ml) crème fraîche
3 tablespoons milk
2 oz (50 g) butter
4 large shallots, peeled and finely chopped
2 tablespoons balsamic vinegar
¼ whole nutmeg, grated
lots of freshly grated Parmesan (Parmigiano Reggiano), to serve (see recipe introduction)
salt and freshly milled black pepper

Steps:

First pop the porcini in a small bowl, then heat the milk, pour it over the mushrooms and leave them to soak for 30 minutes. Then heat the butter in a medium frying pan over a gentle heat, stir in the shallots and let them cook gently for 5 minutes. Next, strain the porcini into a sieve lined with kitchen paper, reserving the soaking liquid, and squeeze the porcini dry. Then chop them finely and add them to the pan, along with the fresh mushrooms and the balsamic vinegar. Next, season with salt, pepper and nutmeg. Give it all a good stir, then cook gently, uncovered, for 30-40 minutes, until all the liquid has evaporated. About 15 minutes before the mushrooms are ready, put the pasta on to cook (see How to cook perfect pasta, below). Then, 2 minutes before the pasta is cooked, mix the crème fraîche into the mushrooms with the soaking liquid, and warm through. Drain the pasta in a colander, return it to the hot pan and quickly mix in the mushroom mixture, then place the pasta back on a gentle heat so it continues to cook for 1 more minute while it absorbs the sauce. Take it to the table in a hot serving bowl and hand the Parmesan round separately. This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection.

PENNE WITH MUSHROOMS

Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories Main Dish Recipes Pasta

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

PENNE WITH PANCETTA AND MUSHROOMS

Penne with Pancetta and Mushrooms image

I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.

Provided by jojobeanzsis

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 (12 ounce) package penne pasta
1 (3 ounce) package pancetta bacon, diced
2 tablespoons butter
1 (10 ounce) package sliced mushrooms
1 tablespoon minced garlic
½ cup heavy cream
¼ teaspoon Italian seasoning
¼ cup grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g

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