TAGLIARINI WITH MUSHROOMS, GARLIC AND SAGE
Provided by Florence Fabricant
Categories dinner, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- While the water is coming to a boil, heat two and a half tablespoons of the oil in a large, heavy skillet. Add the mushrooms and saute over high heat until they have wilted and have started to brown. Stir in the garlic and when it begins to color, reduce the heat to low.
- Add the pasta to the boiling water, stir in and cook it for two to three minutes. Drain it well, put it in a warm bowl and toss with the remaining half tablespoon of oil.
- Increase the heat under the skillet and stir in the sage and pepper flakes, season to taste with salt and pour over pasta. Toss well and serve with Parmesan cheese on side.
TAGLIARINI WITH SHRIMP AND CAVIAR
Number Of Ingredients 9
Steps:
- 1 In a skillet large enough to hold all of the pasta, melt the butter over medium heat. Add the shrimp and cook, stirring, until pink and almost cooked through, about 2 minutes. With a slotted spoon, remove the shrimp to a plate. 2 Add the vodka to the skillet. Cook, stirring, until the liquid evaporates, about 1 minute. Add the cream and bring to a simmer. Cook until the cream thickens slightly, about one minute more. Stir in the shrimp and a pinch of salt and pepper. Add the green onion and lemon zest. Remove from the heat. 3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. 4 Pour the pasta into the skillet with the sauce and toss well over medium heat. Add a little of the cooking water if the pasta seems dry. Divide the pasta among the plates. Top each portion with a spoonful of caviar and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TORTELLONI WITH MUSHROOM-SAGE SAUCE
Categories Milk/Cream Dairy Herb Mushroom Pasta Sauté Vegetarian Quick & Easy White Wine Fall Sage Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta in pot of boiling salted water according to package directions; drain.
- Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.
GARLIC MUSHROOM PASTA
My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.
Provided by LittleGreyKitten
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
- Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 68.8 g, Cholesterol 97.4 mg, Fat 13.3 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 119.7 mg, Sugar 3.9 g
TORTELLINI WITH MUSHROOM SAUCE
It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
- Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
- Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.
FETTUCCINE WITH MUSHROOMS AND FRIED SAGE
The fresh sage turns crispy when fried in the butter and adds a wonderful flavor to the beef and mushrooms. This is a fairly simple dish that can be used as a main course or in smaller servings as a side dish.
Provided by Just Call Me Martha
Categories Vegetable
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 Tbsp butter with the oil in large skillet over medium low heat.
- Add sage leaves and fry slowly turning occasionally until they are crisp (about 6- 8 minutes).
- Transfer with tongs to paper towel to drain.
- Pour fat from skillet and reserve.
- Preheat over to lowest setting.
- Turn heat up under skillet.
- When skillet is very hot, add mushrooms.
- Cut remaining butter into small pieces and add to skillet as mushrooms are frying.
- Season mushrooms highly with salt and pepper.
- Saute over high heat until sizzling and brown- about 15 minutes.
- Transfer to large warm bowl and place in oven.
- Add stock to skillet and stir, scraping up any particles clinging to pan.
- Simmer over high heat until stock is reduced by half, then lower heat and keep warm while cooking the pasta.
- Cook pasta in large pot of boiling water until al dente.
- Drain and transfer to skillet.
- Add reserved sage butter.
- Toss noodles to coat.
- Transfer noodles to bowl containing mushrooms and toss again.
- Place noodle mixture on warm platter and top with fried sage leaves.
- Serve immediately.
TAGLIARINI WITH ABRUZZESE CHOCOLATE RAGù
Number Of Ingredients 12
Steps:
- 1 In a medium saucepan, cook the onion in the oil over medium heat until the onion is tender and golden, about 10 minutes. Add the pork and cook, crumbling the meat with the back of a spoon, until lightly browned. Season with salt and pepper to taste. 2 Add the wine and bring to a simmer. Cook until most of the wine has evaporated. 3 Stir in the tomato puree, tomato paste, and water. Turn the heat to low and cook 1 hour, stirring occasionally, until the sauce is thick. 4 Stir in the chocolate, sugar, and cinnamon until the chocolate is melted. Taste for seasoning. 5 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 6 In a large warm serving bowl, toss the pasta with the sauce. Add a little of the reserved cooking water if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "tagliarini with mushrooms garlic and sage recipes"
TAGLIARINI PASTA WITH BROWN BUTTER, SAGE, AND PORCINI …
From cinnamonsugarandalittlebitofmurder.com
Estimated Reading Time 9 mins
- Melt the butter in a thick-bottomed pan over low heat. Continue cooking, stirring frequently to prevent burning, until the foam subsides and the butter begins to turn brown - about 5 minutes. (Watch carefully, as it can burn quickly.)
- Add the sage leaves and stir, and continue to cook another five minutes or so. Once the butter starts to release a nutty aroma and the sage becomes crisp, the sauce is done. Take the pan off the heat and set aside.
- In a separate large frying pan, heat half the olive oil over medium heat and, when shimmering, add half the mushrooms. Spread them out in one layer and let sit without stirring until they turn a golden brown. Then stir and cook another minute or two, till cooked through. Remove with a slotted spoon to a bowl and repeat with the rest of the oil and mushrooms. Return the cooked mushrooms to the pan and set aside. (The brown butter/sage and the mushrooms can be prepared up to several hours in advance.)
TAGLIARINI WITH BROWN BUTTER, SAGE, AND PORCINI …
From foodchannel.com
Cuisine AmericanEstimated Reading Time 3 minsServings 5Total Time 40 mins
TAGLIARINI WITH BROWN BUTTER, SAGE, AND PORCINI …
From goodfoodr.blogspot.com
SIMPLE SAVOURY MUSHROOM AND RADICCHIO TAGLIARINI
From pinterest.ca
PORK TENDERLOIN MEDALLIONS WITH TASTY MUSHROOM BACON & SAGE …
From bakeitwithlove.com
CAVATELLI WITH MUSHROOMS AND SAGE RECIPE - TODAY.COM
From today.com
RECIPE FOR PAPPARDELLE WITH MUSHROOMS AND SAGE - FOOD NEWS
From foodnewsnews.com
DRIED PORCINI MUSHROOMS RECIPES PASTA | DEPORECIPE.CO
From deporecipe.co
TAGLIARINI WITH BEANS (TAGGHIARINI CU FASOLU) - MANGIA BEDDA
From mangiabedda.com
7 ITALIAN TAGLIOLINI RECIPES YOU WILL LOVE! - THE PASTA PROJECT
From the-pasta-project.com
LINGUINE WITH GARLIC MUSHROOMS AND SAGE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CREAMY TAGLIATELLE & MUSHROOMS - ERREN'S KITCHEN
From errenskitchen.com
SIMPLE SAVOURY MUSHROOM AND RADICCHIO TAGLIARINI
From bcliquorstores.com
TAGLIARINI RECIPES - NYT COOKING
From cooking.nytimes.com
TAGLIARINI PASTA WITH BROWN BUTTER, SAGE, AND PORCINI MUSHROOMS ...
From pinterest.com
PASTA WITH MUSHROOMS, PANCETTA, AND SAGE - BIGOVEN.COM
From bigoven.com
SPAGHETTINI WITH MUSHROOMS, GARLIC, AND OIL RECIPE - FOOD & WINE
From foodandwine.com
CHEESE TORTELLINI WITH BUTTER, MUSHROOMS, AND CRISPY SAGE - YEP …
From yepyummy.com
ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC & SAGE
From feastingathome.com
10 BEST TAGLIOLINI PASTA RECIPES | YUMMLY
From yummly.com
BROWN BUTTER TORTELLINI WITH MUSHROOMS AND SAGE - BIT & BAUBLE
From bitandbauble.com
TAGLIATELLE WITH MUSHROOMS & SAGE BUTTER - LE PETIT EATS
From lepetiteats.com
SAUTEED MUSHROOMS WITH GARLIC AND PARSLEY - ITALIAN RECIPE BOOK
From italianrecipebook.com
CHEESE TORTELLINI WITH BUTTER, MUSHROOMS, AND CRISPY SAGE
From saltandlavender.com
TAGLIARINI WITH MUSHROOMS AND EGGPLANT SAUCE RECIPE - COOKING …
From cookingindex.com
CREAMY GARLIC MUSHROOM TAGLIATELLE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
TAGLIARINI WITH ASPARAGUS AND HERBS – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
CHESTNUT AND WILD MUSHROOM TAGLIARINI RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE FOR PAPPARDELLE WITH MUSHROOMS AND SAGE | THE INTL KITCHEN
From theinternationalkitchen.com
LINGUINE WITH GARLIC MUSHROOMS AND SAGE | RECIPE | SAFFRON PASTA …
From pinterest.co.uk
TAGLIARINI PASTA WITH BROWN BUTTER, SAGE, AND PORCINI MUSHROOMS ...
From pinterest.ca
POLENTA WITH WILD MUSHROOMS, GARLIC AND SAGE - FEASTING AT HOME
From feastingathome.com
POLENTA WITH WILD MUSHROOMS, GARLIC AND SAGE | RECIPE | FALL …
From pinterest.com
MUSHROOMS WITH CRISPY SAGE - THE SPLENDID TABLE
From splendidtable.org
RECIPE FOR TAGLIARINI - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CREAMY POLENTA WITH GARLIC SAGE MUSHROOMS - SIMPLY DELICIOUS
From simply-delicious-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love