PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
CRAB, PORTABELLA, & BUTTERNUT LINGUINE ALA SAFFRON
Who doesn't love a great linguine! Celebrate your family with this dish, fresh baked Italian bread, and a fine wine. Top off the night with a tiramisu and great conversation.
Provided by Tiffany Bannworth @MissAnubis
Categories Fish
Number Of Ingredients 17
Steps:
- In a saucepan, add broth, wine, and squash. Cook covered for 5-10 minutes on medium. Check that all the liquid doesn't evaporate.
- Add butter, crab, and portabella. Cook for another 3 minutes.
- Add the rest of the ingredients and reduce to low simmer. Stir occasionally and keep covered for 20 minutes.
- Then, boil your linguine to a little tougher than al dente. Drain, and return to pot, with heat on low.
- Add your sauce to a food processor, puree well.
- Pour into pot with linguine, and stir occasionally, allowing the sauce to absorb into the pasta.
- Serve family style. Optionally garnish with fresh basil leaves, toasted pine nuts, and shredded parmigiano-reggiano. Or even paprika, as seen in feature dish.
LINGUINI AI FUNGHI
Steps:
- Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.
- Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.
- Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.
- Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.
- Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.
SALSA SPAGHETTI
Everyone who tries this recipe is pleasantly surprised by the combination of flavors.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.
Nutrition Facts :
RIGATONI WITH MUSHROOM SAUCE (RIGATONI CON SALSA DI FUNGHI)
Found on the Barilla site and posted just as is. We did make a substitution, we replaced the wild mushrooms with 10 oz of button mushrooms.
Provided by Manami
Categories Penne
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat.
- Add garlic and red pepper flakes; cook one minute.
- Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally.
- Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
- Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
- Cook pasta according to package directions; drain and return to pot.
- Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well.
- Transfer to serving platter or bowl; sprinkle with cheese.
- Serve with extra Parmigiano cheese.
FETTUCCINE AL FUNGHI
Make and share this Fettuccine Al Funghi recipe from Food.com.
Provided by Terese
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add pasta to a pot of salted boiling water.
- Meanwhile place oil and butter in a pan.
- Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
- Remove from the pan.
- To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
- Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
- Place in a warm bowl and serve.
- You can add more nutmeg and cheese to taste if you wish.
Nutrition Facts : Calories 586.5, Fat 26.1, SaturatedFat 13.1, Cholesterol 132.8, Sodium 152.1, Carbohydrate 71.7, Fiber 4.2, Sugar 3.4, Protein 18.2
MUSHROOM SAUCE - SALSA DI FUNGHI
From: Maryanne Esposito - Ciao Italia------------ Mushrooms Sauce for pasta is a nice alternative to tomato sauce, and goes especially well with whole wheat fettucine. This is a rich dish, so a little goes a long way. This sauce makes enough for 1 lb. of pasta. For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saute pan, and cook the garlic until it is soft.
- Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
- Brown the pork sausage in the same pan, breaking it up with a fork.
- Season with salt and pepper.
- If the sausage seems dry, add a little butter to the pan while it is cooking.
- Return the mushrooms to the pan, and mix ingredients well.
- Cover the pan and keep warm.
- Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
- Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
- Serve immediately.
Nutrition Facts : Calories 1184.2, Fat 64.7, SaturatedFat 33.7, Cholesterol 197.9, Sodium 864.1, Carbohydrate 117.1, Sugar 0.1, Protein 43
LINGUINE CON SALSA DI FUNGHI MA PORTABELLA ALA PAULA
Categories Pasta Vegetarian
Number Of Ingredients 20
Steps:
- Sauce: Sauté onions in 1 spoon of butter and 1 spoon of olive oil. When onions are glossy add cut mushrooms. Cook for 2 minutes or until mushrooms start loosing a little water. Flavor with 'delikat do zup' (or vegeta) aromat, garlic seasoning, a little pepper, and a little herbs of your choice (some Italian spices, fresh chopped basil, fresh dill etc). Then turn the stove off and let mushrooms cool in pan. In a small glass, mix about 1-2 table spoons of sour cream, half and half (about double the amount of sour cream), and 1-2 teaspoons of flour. Mix very well, until the mixture is smooth and there are no flour granules. Pour into cooled sautéed mushrooms and mix well. If there is not enough sauce you can always add more half and half, sour cream and flour to thicken (but do not add flour if the sauce is hot). Optional: add some wine. Start heating the mixture on very low heat while grating in a little bit of cheese of choice (I used muenster), then turn up the heat and keep stirring. At the end add a table spoon of fresh parmesan. Should be semi-thick and creamy. Pasta: Cook choice of pasta (best if spaghetti or fettuccini). Place pasta on plate and pour sauce over it. Decorate with 3 fried portabella. Garnish with fresh green onions and fresh basil and fresh parmesan on top. Fried Portabella • Wisk 2 eggs with a little milk • Place bread crumbs on a plate and add about 2 spoons of flour, Italian spices, salt and pepper • Dunk Portabella in eggs then in bread crumbs/flour and the on heated pan with oil • Fry until golden brown
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