Beef Pasta With Creamy Mushroom Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
• Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
• Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
• Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
• Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.
• Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill and pepper.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3-1/2 hours or until pasta is tender.