Wild Mushroom Pasta Recipes

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WILD MUSHROOM PASTA



Wild Mushroom Pasta image

Provided by Nikki Dinki, Food Network Star Season 9 Finalist

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

2 tablespoons butter
2 pounds assorted wild mushrooms, sliced
1/2 cup finely chopped scallions, green parts only
4 cloves garlic, chopped
1 tablespoon all-purpose flour
2 cups chicken stock
3/4 cup cream
1/2 cup shredded gruyere
1/2 cup grated Parmesan
1/2 cup marsala wine
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
2 heads roasted garlic, cloves removed
Kosher salt
1 teaspoon truffle oil
1 pound linguine
8 medium shrimp, shelled, deveined and chopped
3/4 cup celery leaves, roughly chopped
1/2 cup pine nuts, toasted

Steps:

  • Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve.
  • In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil.
  • Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts.

WILD MUSHROOM PASTA



Wild Mushroom Pasta image

Provided by Richard Flaste

Categories     dinner, easy, lunch, quick, pastas, main course, side dish

Time 30m

Yield Four servings

Number Of Ingredients 8

3 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons finely chopped flat-leaved parsley
2 cups coarsely chopped tomatoes
4 cups assorted wild mushrooms, like chanterelles, pleurotes, shiitake and morels (halve any large mushrooms)
Salt to taste
3/4 pound imported farfalle or penne

Steps:

  • Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until translucent.
  • Toss in the garlic and parsley and cook for 1 minute, then add the tomatoes and cook over medium heat, covered, for 5 minutes. Add the mushrooms and cook, covered, for another 5 minutes. Add salt to taste and continue to cook the mixture for 5 minutes more.
  • Meanwhile, cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and toss with the mushrooms and tomatoes. Serve hot, at room temperature or chilled.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 520 milligrams, Sugar 6 grams

WILD MUSHROOM PASTA



Wild Mushroom Pasta image

The unique flavors of the three mushroom varieties meld together to create a rich and delicious sauce. It is a quick and easy vegetarian delight.

Provided by Miss Annie

Categories     One Dish Meal

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 14

4 ounces extra virgin olive oil
4 button mushrooms, sliced
4 shiitake mushrooms, sliced
1 portabella mushroom, cubed
5 scallions, diced
1/4 red onion, peeled and julienned
1/2 red bell pepper, diced
1 teaspoon garlic, peeled and minced
2 fresh basil leaves, chopped
all purpose seasoning, to taste (start with 1 tsp.)
2 ounces white wine
4 dashes Worcestershire sauce
4 dashes Tabasco sauce
parsley, chopped

Steps:

  • In a hot skillet, add the olive oil.
  • Add the garlic, mushrooms and vegetables.
  • Add the basil and continue to sauté.
  • Season with All Purpose Seasoning, Worcestershire sauce, and Tabasco sauce.
  • Deglaze with the white wine.
  • Serve over fettuccine.
  • Garnish with parsley.

WILD-MUSHROOM PASTA



Wild-Mushroom Pasta image

Categories     Mushroom     Pasta     Vegetarian     High Fiber     Low/No Sugar     Dinner     Fall     Healthy     Noodle     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (first course) or 4 (Main course) servings

Number Of Ingredients 14

2/3 oz dried morel or porcini mushrooms
1 3/4 cups boiling-hot water
5 tablespoons unsalted butter
1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb dried egg fettuccine
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
1/2 teaspoon fresh lemon juice
Accompaniment: grated Parmigiano-Reggiano

Steps:

  • Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
  • Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

PASTA WITH WILD MUSHROOMS



Pasta With Wild Mushrooms image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, weekday, pastas, main course, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

16 ounces whole onion or 14 ounces chopped, ready-cut onion (about 3 cups)
2 teaspoons olive oil
16 ounces assorted mushrooms (portobello, shiitake, cremini, hen of the woods, porcini)
8 ounces fresh pasta
1/2 cup Marsala
1/2 cup no-salt-added beef stock or broth
1/4 teaspoon salt
Freshly ground black pepper to taste
1 ounce Parmigiano Reggiano

Steps:

  • Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
  • Bring water to boil for pasta.
  • Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
  • Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
  • Cook pasta.
  • Season sauce with salt and pepper.
  • Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 7 grams, Carbohydrate 96 grams, Fat 12 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 657 milligrams, Sugar 15 grams

WILD MUSHROOM AND BASIL PASTA



Wild Mushroom and Basil Pasta image

A really easy, fast, and addictive pasta inspired by Bergy's Mushroom Pasta for 2. Go wild with your ingredients; the result is best when the basil is right out of your herb garden!

Provided by Izzy Knight

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

fresh pasta, enough for 4
2 medium portabella mushrooms, in 1/4 inch thick slices
2 cups cremini mushrooms, capped and quartered (button mushroom works too, go wild with your choice :-)
1/2 cup of packed fresh basil leaf
2 cloves garlic, peeled
extra virgin olive oil (use the good quality one you've been saving)
1/2 cup sherry wine or 1/2 cup dry white wine
1 -2 teaspoon soy sauce
shredded parmesan cheese
salt & freshly ground black pepper, to taste

Steps:

  • For sauce, heat heavy skillet.
  • Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
  • Add mushrooms and sautee until juices begin to emerge.
  • Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
  • Coat mushrooms and cook for another minute or so.
  • Add basil and cook until leaves are slightly wilted.
  • Remove garlic cloves.
  • Add salt and pepper to taste.
  • Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
  • Transfer to plates and top with mushrooms and grated parmesan.

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Top Asked Questions

How to cook wild mushrooms for pasta sauce?
Creamy wild mushrooms make a special pasta sauce for a romantic dinner for two. Read more about sharing. Heat the oil in a frying pan and gently fry the onion and garlic for 3-4 minutes. Add the mushrooms and continue to cook for 4-5 minutes. Pour in the white wine and simmer until reduced slightly, then pour in the cream.
How long does it take to Cook Pasta with mushrooms?
Add the mushrooms and cook until lightly browned, about 4 minutes. Add the garlic, 12 ounces dried linguine, 1 (32-ounce) box broth, and 3/4 cup heavy cream. Bring to a boil and cook uncovered, stirring occasionally, until the liquid is absorbed and the pasta is fully cooked, about 12 minutes.
What is the best way to cook wild mushrooms?
1 Slice 12 ounces wild mushrooms. Mince 3 garlic cloves. 2 Heat 2 tablespoons olive oil in a large pot over high heat until shimmering. Add the mushrooms and cook until lightly browned, about 4 minutes. ... 3 Taste and season with kosher salt and freshly ground black pepper. Serve with grated Parmesan cheese and fresh thyme leaves, if desired.
What is a mushroom pasta dish?
A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes A star rating of 4.4 out of 5. 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

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