Wild Mushroom Pistachio Pasta Recipes

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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 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

Make and share this Wild Mushroom Pasta recipe from Food.com.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

5 tablespoons butter
3 tablespoons flour
1 onion, roughly chopped
3/4 lb cremini mushrooms or 3/4 lb dark wild mushroom, chopped
kosher salt & freshly ground black pepper
2 garlic cloves, minced
3 cups chicken stock or 3 cups vegetable stock
3/4 cup pistachio nut, roughly chopped, plus additional for garnish
1 teaspoon chili flakes
3 tablespoons extra-virgin olive oil
1 lb your favorite pasta
grated parmesan cheese or pecorino cheese

Steps:

  • In large skillet over medium-high, add 3 T butter and saute the onions until lightly browned, about 7 minutes. Add mushrooms, and salt and pepper, to taste, and cook for 3 minutes. Stir in the garlic and cook for another 2 minutes, then reduce the heat to medium. Add another 2 T of butter and the flour. Stir until a paste forms around the veggies. Add the stock slowly, bit by bit, stirring until its easy to add a large amount without clumping. Simmer until reduced by half and thick. Stir in the pistachio nuts, chili flakes and oil, and season, to taste, with salt and pepper. Set aside.
  • In a separate pot, cook your favorite pasta (penne, pappardelle etc.) according to package instructions. Put the pasta in the center of each white plate and spoon some sauce over the top. Garnish with some grated cheese, and a sprinkle of chopped pistachios.

Nutrition Facts : Calories 889.3, Fat 39.1, SaturatedFat 12.7, Cholesterol 43.6, Sodium 409.1, Carbohydrate 109.4, Fiber 7.4, Sugar 10.4, Protein 27.4

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

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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 do you cook pre cooked pasta with mushrooms?
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper.
How do you cook pistachios for pasta?
A simple decadent pasta recipe made with chopped pistachio in a cream sauce along with sautéed pancetta that's creamy, crunchy, salty and oh so satisfying! Place the chopped pistachios in a dry pan and toast them until fragrant. Bring a large pot of salted water to a boil.
What to do with wild mushrooms in Italy?
Italian white ragu pasta with wild mushrooms (chiodini) One of the tastiest ingredients to be found here in Italy during the autumn is wild mushrooms. Italians love them, especially with pasta. This Italian white ragu pasta with wild mushrooms is one of many delicious Italian recipes for pasta and wild mushrooms!

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