Quickeasymushroomcreamsaucewithpasta Recipes

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QUICK & EASY MUSHROOM CREAM SAUCE WITH PASTA



Quick & Easy Mushroom Cream Sauce With Pasta image

So fast its ready by the time the water boils and pasta cooks. This is a very tasty cream sauce that isn't murder on the waistline. Its amazingly customizable with adding in fresh veggies, coooked shrimp or chicken... sure to be a regular on your busy weeknight menus.

Provided by Meghan

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 (10 1/2 ounce) can low-fat cream of mushroom soup
1/2 cup low-fat sour cream
1/2 cup chicken broth or 1/2 cup white wine
1 tablespoon Worcestershire sauce
1 1/2 teaspoons ground black pepper
1/3 cup parmesan cheese, grated (even the powdery kind is fine)

Steps:

  • Set water for cooking pasta on to boil. Cook pasta for time indicated on box, drain.
  • While boiling water and cooking pasta, bring olive oil to heat over medium high in sauce pan.
  • Add in onion, sautee for 5 minutes or until soft, add in garlic and continue to sautee for 2 more minutes.
  • Stir in sour cream, can of soup, broth (or wine), worchestershire and pepper, stir until smooth. Reduce heat to medium and bring to simmer.
  • When sauce is thickened to your liking, stir in parmesan cheese then combine with the cooked, drained pasta.

MUSHROOM CREAM SAUCE



Mushroom Cream Sauce image

Provided by Tyler Florence

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves, chopped
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped

Steps:

  • Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.

PASTA WITH CREAMY MUSHROOM SAUCE



Pasta with Creamy Mushroom Sauce image

Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell'Alimento.

Provided by Paula of bell'alimento

Yield 4

Number Of Ingredients 9

1 pound pappardelle pasta
salt
3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 onion, minced
1 clove garlic, smashed
8 ounces whole baby bella mushrooms, stems removed and minced, mushroom caps quartered
1 cup heavy whipping cream
Parmigiano Reggiano cheese, grated

Steps:

  • Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
  • In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
  • Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
  • Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
  • Garnish with additional cheese if desired.

CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

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.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

CREAMY MUSHROOM SAUCE



Creamy Mushroom Sauce image

This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

Provided by Michele

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 10

2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
  • Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g

PASTA WITH MUSHROOM CREAM SAUCE



Pasta With Mushroom Cream Sauce image

This will make a nice meatless dinner for 2 or a side dish for 4. Add a dash of red-pepper flakes for a flavor boost.

Provided by MizzNezz

Categories     Vegetable

Time 16m

Yield 2 serving(s)

Number Of Ingredients 12

12 ounces pasta, i like bowties
2 tablespoons butter
2 cups sliced mushrooms
1/4 cup minced onion
1 tablespoon minced garlic
2 tablespoons flour
2 cups milk
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1 teaspoon parsley

Steps:

  • Cook pasta according to pkg directions; drain.
  • In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
  • Add onions and garlic; cook for 1 minute.
  • Add flour and cook and stir for 1 minute.
  • Add milk, basil, salt and pepper.
  • Cook and stir until sauce is thickened and smooth.
  • Remove from heat; add Parmesan cheese.
  • Toss with drained pasta.
  • Sprinkle with parsley.

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley

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.

Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

CREAMY PASTA WITH CRISPY MUSHROOMS



Creamy Pasta with Crispy Mushrooms image

Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth seeking out at the farmers' market. Whichever one you pick, all they'll need is a quick sear in a hot pan before being tossed into a creamy pasta sauce.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Mushroom     Vegetarian     Parmesan     Milk/Cream     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

4 Tbsp. extra-virgin olive oil
1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
Kosher salt
2 medium shallots, finely chopped
1 lb. spaghetti or bucatini
1/2 cup heavy cream
Zest and juice of 1/2 lemon
1/3 cup finely chopped parsley
2 Tbsp. unsalted butter, cut into pieces
1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
Freshly ground black pepper

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
  • Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  • Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
  • Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
  • Divide pasta among bowls and top with more Parmesan.

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