Spaghetti With Cremini Mushrooms Lemon And Thyme Recipes

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

Steps:

• Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
• Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
• Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

SPAGHETTI WITH CREMINI MUSHROOMS, LEMON, AND THYME

Steps:

• Cook pasta in a large pot ofboiling salted water until barely al dente.
• While pasta is cooking, stir together bread crumbs, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until golden, 3 to 5 minutes, then return to bowl.
• Heat 2 tablespoons butter and remaining 2 tablespoons oil in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring, until golden, about 4 minutes. Add zest and garlic and sauté, stirring, until mushrooms exude liquid, about 3 minutes. Add Worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes. Stir in thyme, pepper, and remaining 3/4 teaspoon salt.
• Reserve 1 cup pasta cooking water, then drain pasta in a colander.
• Transfer mushrooms to pasta pot, then add 1/2 cup reserved cooking water and bring to a boil. Stir in parsley and remaining 2 tablespoons butter. Return pasta to pot and add cheese, tossing to combine. If pasta seems dry, moisten with more cooking water.
• Serve pasta sprinkled with bread crumbs and additional cheese.

LEMON PASTA WITH LEMON THYME

Steps:

• Mix together the oil, garlic, thyme, lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water.
• Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using. Offer additional cracked black pepper if desired.

EASY SPAGHETTI WITH CREMINI MUSHROOMS

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium heat. Add mushrooms, shallots and garlic; cook 4 to 5 min. or until mushrooms and shallots are tender, stirring frequently.
• Drain spaghetti, reserving 1/4 cup cooking water. Stir reserved cooking water into mushroom mixture.
• Serve spaghetti topped with mushroom mixture and cheese.

EASY CREMINI MUSHROOM PASTA

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, reserving about 1 cup pasta water to thin out sauce later if necessary.
• Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
• Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.

PASTA IN SAUSAGE, CREMINI, AND TOMATO CREAM SAUCE

Steps:

• In a large skillet over medium heat, melt butter and cook onions until they start to soften, stirring frequently.
• Add mushrooms and garlic to skillet. Cook, stirring frequently, until mushrooms soften and onions begin to turn translucent (about 5 minutes).
• At this point, bring water to boil in a large pot. Add pasta and cook according to package directions. Shoot for an al dente pasta, as it will hold up better in the sauce.
• Add ground sausage to skillet and, using a spatula, break it into chunks as it cooks. Adjust temperature as needed to thoroughly cook the sausage.
• When sausage is browned, drain any drippings off of the skillet. Return to medium heat and add drained tomatoes.
• When tomatoes have heated through, add cream, thyme and rosemary. Bring to a simmer and reduce heat to med-low.
• Simmer until sauce thickens (about 5 minutes). Remove from heat and add cheese, stirring until melted into the sauce.
• Add cooked pasta to skillet and toss with sauce. Adjust the amount of pasta added to the skillet according to how 'saucy' you like your dish.
• Season with salt, fresh ground pepper to taste. Garnish with additional grated parmasean and fresh parsley.