Porcinimushroompasta Recipes

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TAGLIATELLE WITH PORCINI MUSHROOMS



Tagliatelle with porcini mushrooms image

The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it. It's an easy dish to make as long as you can find good quality porcini. So definitely worth going mushroom hunting for (even in your local supermarket!).

Provided by Jacqueline Debono

Categories     Main Course

Time 55m

Number Of Ingredients 9

400 g tagliatelle ((14oz) fresh or dried)
500 g fresh or frozen porcini mushrooms (17oz) (or 250 g porcini and 250 g cremini. See recipe notes about using dried porcini)
½ glass white wine
3-4 fresh nepitella (small leafed wild mint sprigs or thyme or parsley)
2-3 tbsp extra virgin olive oil
2 garlic cloves (peeled)
2 tbsp unsalted butter
salt and pepper (to taste and salt for pasta cooking water)
Parmigiano Reggiano (grated or vegetarian parmesan (optional))

Steps:

  • Put water on to boil for the pasta. Add salt once it starts to boil.
  • Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
  • Cut the mushrooms into pieces
  • Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
  • Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little
  • Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
  • Reduce the heat and add salt and pepper.
  • Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
  • Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
  • Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
  • Serve immediately with grated parmigiano or vegetarian parmesan as required.

Nutrition Facts : Calories 294 kcal, ServingSize 1 serving

PORCINI MUSHROOM PASTA



Porcini Mushroom Pasta image

Provided by Recipes of My Art

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion (diced)
2 sprigs thyme
20 g porcini (or more depending on the strength)
50 ml cream
50 ml white wine
1 garlic clove (crushed)
160 g - 200g (pasta (depending how hungry you are))
400 ml boiling water
10 - 15 g parmesan cheese
salt and pepper

Steps:

  • Pour 400ml of boiling water over the porcini and soak for 10 minutes.
  • Put a pot of salty water on to boil
  • In a medium to large pan heat up the oil, add the onions and cook until soft and translucent. Add the garlic and thyme to the pan and continue to cook. Remove the porcini from the water and put the water to one side for later use. Chop the porcini up small and add to the pan, cook for 2 minutes then add the wine and cook until it has evaporated.
  • Cook the pasta as per the instructions but remove 1 - 2 minutes before is it finished.
  • When the sauce is looking a bit dry add some of the porcini water, once it starts to look a little dry again add some more porcini water and continue as above until you have use at least half of the water up.
  • Add the cream and cook for 2 - 3 minutes check the seasoning.
  • Once the pasta is ready add to the porcini sauce and mix well, add 10g of parmesan cheese and finish of the cooking. Check the seasoning and serve when ready. sprinkle over the remaining parmesan cheese if you wish.

PASTA WITH PORCINI MUSHROOM SAUCE



Pasta With Porcini Mushroom Sauce image

Make and share this Pasta With Porcini Mushroom Sauce recipe from Food.com.

Provided by MsBindy

Categories     Vegetable

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 ounce dried porcini mushrooms (about 2/3 cup)
2 tablespoons butter
1 small onion, diced
1/2 teaspoon chopped dried rosemary
1/4 cup marsala
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon choppped fresh parsley
salt and pepper
1/2 lb whole wheat pasta
1/4-1/2 cup grated parmesan cheese

Steps:

  • Break each mushroom into 2 or 3 pieces.
  • Soak them in 1 cup of hot water for at least 20 minutes.
  • Melt the butter in a saucepan large enogh to hold the cooked pasta.
  • Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
  • Mix in the marsala and cook for 2 more minutes.
  • Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
  • Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
  • Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
  • Add salt and pepper to taste.
  • Cook pasta according to package directions.
  • When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
  • Add the cheese and toss everything to coat the pasta evenly.

Nutrition Facts : Calories 1149.9, Fat 61, SaturatedFat 37.2, Cholesterol 204.6, Sodium 422.1, Carbohydrate 109.2, Fiber 2.7, Sugar 4.2, Protein 26.3

PORCINI MUSHROOM PASTA



Porcini Mushroom Pasta image

This is not a hard recipe to make, you can change the type of mushrooms to suit your own taste. Its a nice quick meal.

Provided by Dancer

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 large yellow onions, julienne
2 garlic cloves, mashed
2 tablespoons olive and butter
2 cups veal or 2 cups chicken stock
1/4 cup sauvignon blanc wine
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
1 cup re-hydrated porcini mushrooms and the juice
1 pinch cumin
salt & pepper

Steps:

  • In a large skillet, saute onion and garlic in oil and butter until very soft.
  • Add wine, stock, mushrooms & juice, thyme, parsley and cumin and simmer until slightly thicken.
  • Salt and pepper to taste.
  • Pour over fettuccine or pappardelle noodles.
  • Garnish with tomato, basil and cheese.

PORCINI MUSHROOM SAUCE



Porcini Mushroom Sauce image

Categories     Sauce     Wine     Mushroom     Onion     Sauté     Rosemary     Marsala     Winter     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 12

1 1/2 ounces dried porcini mushrooms
1 cup warm water
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup dry Marsala
1/2 cup dry white wine
1 teaspoon minced fresh rosemary
1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour

Steps:

  • Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
  • Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
  • Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

PASTA WITH DRIED MUSHROOMS AND TOMATO SAUCE



Pasta with Dried Mushrooms and Tomato Sauce image

This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Along with intense flavor, porcinis are an excellent source of riboflavin and niacin, and a good source of selenium and potassium. They also contain a powerful antioxidant called L-ergothioneine.

Provided by Martha Rose Shulman

Time 1h10m

Yield Serves 4

Number Of Ingredients 9

1 ounce dried porcini mushrooms (about 1 cup)
1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion or shallot
2 to 3 plump garlic cloves, minced
Salt
1 (28-ounce) can chopped tomatoes in juice, coarsely pureed in a food processor fitted with the steel blade
1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme
Freshly ground pepper
3/4 pound fusilli or other pasta of your choice

Steps:

  • Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
  • Begin heating a large pot of water for the pasta. Heat the olive oil in a large, wide, heavy nonstick frying pan over medium heat and add the onion or shallot. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and stir together for minute, until fragrant, then add the mushrooms and stir together for a minute or two, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid you set aside, the thyme, and 1/2 teaspoon salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
  • When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook al dente, following the timing directions on the package but checking a minute or two before the time on the package. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom sauce. When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible. If you wish to thin out the sauce or moisten the pasta further, add 1/4 to 1/2 cup of the pasta cooking water or more of the mushroom soaking liquid. Serve hot; pass the Parmesan at the table.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 4 grams, Carbohydrate 101 grams, Fat 6 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 785 milligrams, Sugar 9 grams

TAGLIATELLE WITH PORCINI BUTTER SAUCE



Tagliatelle with Porcini Butter Sauce image

Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling with fresh tagliatelle, their essence is further enhanced by chopped parsley and a lashing of sharp, salty Pecorino Romano. A time-saving tip: while it's hard to beat fresh pasta from scratch, especially with a three-ingredient recipe like the one here, you can swap in storebought fresh or dried tagliatelle.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 3h5m

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour, plus more for dusting
1 large egg, plus 3 large egg yolks, room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons warm water
Semolina flour, for dusting (optional)
1/4 cup extra-virgin olive oil, plus more for drizzling
4 tablespoons unsalted butter
4 cloves garlic, smashed and peeled
1 pound porcini mushrooms, halved lengthwise and cut crosswise into 1/4-inch-thick slices (smaller mushrooms can be left halved)
Kosher salt
1/4 teaspoon dried Calabrian-chile or red-pepper flakes, plus more for serving
1/2 cup coarsely chopped fresh parsley leaves
1 ounce Pecorino Romano, finely grated (2/3 cup)

Steps:

  • Tagliatelle: Mound flour on a clean work surface or in a large bowl. Make a well in center. Add egg, yolks, oil, and warm water to well. Using a fork and stirring outward from center, gradually incorporate flour into egg mixture until a ragged dough forms.
  • Transfer to a lightly floured work surface and knead until dough is smooth and elastic, 6 to 8 minutes. (Or combine ingredients in a mixer bowl and knead with the dough-hook attachment 8 to 10 minutes.) Tightly cover with plastic wrap and let stand at room temperature until soft and pliable, at least 30 minutes and up to 2 hours.
  • Cut dough into 4 portions. Keeping remaining portions covered with plastic, shape one into a rectangle. With a pasta roller on its largest setting (1 on a KitchenAid stand-mixer attachment), run dough through roller. Fold dough in half and run through largest setting again. Repeat once or twice more. Turn machine to next setting and pass through roller once.
  • Continue passing dough through, lowering setting each time, until dough has run through the smallest setting (8 on KitchenAid attachment). Transfer to a tray generously dusted with semolina (or all-purpose) flour; dust top with more. Repeat process with remaining portions of dough.
  • Attach a tagliatelle/fettuccine cutter to a pasta machine. Roll each sheet through cutter. Hang in a single layer on a pasta rack or transfer to a tray dusted with semolina and let dry, 30 minutes. (Pasta can be made up to 1 day ahead: Once dry, loosely twirl handfuls of pasta into 6 "nests," generously dust with more semolina, and refrigerate in a single layer in an airtight container.)
  • Porcini Butter Sauce: Heat a large straight-sided skillet over medium. Add oil, butter, and garlic. When butter melts and garlic sizzles, add mushrooms; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden brown, 12 to 15 minutes. Add pepper flakes and cook 30 seconds more.
  • Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente,2 to 3 minutes. Reserve 1 cup pasta water; drain. Add 2/3 cup pasta water to skillet with mushrooms. Bring to a simmer. Add tagliatelle, tossing until sauce thickens slightly and evenly coats pasta, about 1 minute. Remove from heat.
  • Add parsley and half of cheese, tossing to combine. Add more pasta water as needed, a little at a time, until sauce evenly clings to pasta again. Serve topped with remaining cheese, pepper flakes, and a drizzle of oil.

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From bosskitchen.com


FETTUCCINE WITH PORCINI AND TRUFFLE - JULIA EATS ITALY
2019-06-23 Roughly chop the porcini and set aside. Put a large pot of salted water on to boil. Heat the olive oil in a large pan over medium heat. Add the chopped fresh mushrooms and cook for around 5 minutes. Add the chopped porcini, porcini and truffle paste, cream and reserved porcini liquid. Season with salt and pepper.
From juliaeatsitaly.com


PASTA WITH PORCINI MUSHROOM SAUCE - TODAY.COM
2013-12-01 Directions: Place the porcini mushrooms in a medium bowl. Pour two cups of water over the mushrooms and let them soak for 15 minutes. Drain the …
From today.com


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