Linguine With Mushroom And Garlic Sauce Recipes

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Linguine with Lemon, Garlic and Thyme Mushrooms image

Steps:

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Ingredients

8 ounces/4 cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

LINGUINE WITH MUSHROOM AND GARLIC SAUCE

This is from the Horn of the Moon cookbook. This was pretty good. I would ½ the recipe for two people and add a splash of red wine. Serve with some cheesy bread sticks.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Linguine With Mushroom and Garlic Sauce image

Steps:

Cook the pasta in the water. Drain.
Melt 2 T butter in a saucepan. Add garlic and cook for a minute, then add mushrooms, basil and salt and cook until just tender.
Add remaining 4 T butter, pepper and oil.
Stir and remove from the heat. Add the parsley to the sauce.
Toss with the pasta and serve topped with Parmesan cheese.

Nutrition Facts : Calories 670, Fat 26.2, SaturatedFat 12.2, Cholesterol 45.8, Sodium 333.3, Carbohydrate 91.1, Fiber 4.9, Sugar 5.2, Protein 18.8

Ingredients

3 quarts water
6 tablespoons butter (I use less)
8 -10 large garlic cloves, minced
6 cups sliced mushrooms
1 teaspoon basil
1/4 teaspoon salt
1 dash fresh black pepper
2 tablespoons olive oil
1 lb linguine
2 tablespoons fresh minced parsley
grated parmesan cheese

LINGUINE WITH MUSHROOMS AND GARLIC CREAM SAUCE

A nice side dish especially with chicken. The rosemary smells wonderful while this is cooking. I found it difficult to find the Bel Paese cheese in an ordinary grocery store. I cornered the 'cheese lady' and found a supposed substitute - Port Salut. I can't tell you much more - the description of the cheese is all in French and I only took Spanish! This says that it is 2 servings, however we felt that this makes more than that as a side dish.

Provided by lazyme

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Linguine With Mushrooms and Garlic Cream Sauce image

Steps:

Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.
Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts.
Sprinkle with parsley and serve.

Ingredients

3 tablespoons butter
8 ounces mushrooms, sliced
3 medium garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
fresh ground pepper
1/2 cup whipping cream
salt
4 ounces linguine
2 ounces bel paese cheese, cut into small cubes
fresh parsley, chopped

PASTA WITH MUSHROOM GARLIC SAUCE

This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food

Provided by Bergy

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Pasta with Mushroom Garlic Sauce image

Steps:

In a skillet melt 2 tbsp Butter.
Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
Cook until the mushrooms are just tender.
Add remaining butter and olive oil.
Stir and remove from heat.
When Pasta is cooked reheat the sauce add parsley.
Mix with Pasta and enjoy.

Ingredients

1 lb linguine, cooked ala dente,drain
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
parmesan cheese, grated

MUSHROOM LINGUINE

Make and share this Mushroom Linguine recipe from Food.com.

Provided by Parsley

Categories Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Mushroom Linguine image

Steps:

Cook pasta in boiling salted water according ton package directions; drain and keep hot.
While pasta is cooking: In a large skillet, melt butter. Add onion, garlic and mushrooms; sauté over med-high heat for about 5 minutes.
Add wine, salt, pepper and basil to the skillet. Cover and simmer for 8-10 minutes, stirring occasionally.
Uncover. Add parsley and heavy cream; simmer until liquid thickens/reduces a bit.
Toss the hot cooked pasta with the mushroom sauce. Place in serving bowls and sprinkle with parmesan cheese, if desired.

Nutrition Facts : Calories 537.8, Fat 28.9, SaturatedFat 17.5, Cholesterol 82.1, Sodium 565.3, Carbohydrate 52.9, Fiber 4.2, Sugar 6.1, Protein 16.4

Ingredients

8 ounces liguine pasta, can use spaghetti
6 tablespoons butter
1/2 cup chopped onion
4 -6 garlic cloves, minced
24 ounces mushrooms, sliced, use favorite(s)
1/3 cup white wine
1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 teaspoon basil
1/2 cup parsley, chopped
6 tablespoons heavy cream
1/4 cup shredded parmesan cheese, to sprinkle

VEGETARIAN PASTA SAUCE WITH MUSHROOMS

Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.

Provided by Janice Nagle

Categories Vegetarian Pasta Sauce

Time 50m

Yield 6

Number Of Ingredients 11

Vegetarian Pasta Sauce with Mushrooms image

Steps:

Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.2 g, Cholesterol 22.5 mg, Fat 10.8 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 1106.5 mg, Sugar 17.6 g

Ingredients

¼ cup butter
½ pound fresh baby portobello mushrooms, sliced
½ pound fresh button mushrooms, sliced
1 medium onion, finely chopped
2 tablespoons dry red wine, or more to taste
2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
1 (23 ounce) jar pasta sauce (such as Prego®)
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1 pinch white sugar, or to taste
salt and freshly ground black pepper to taste

MUSHROOM PASTA SAUCE

When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield about 7 cups.

Number Of Ingredients 7

Mushroom Pasta Sauce image

Steps:

In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.

Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (110-3/4 ounces each) condensed tomato soup, undiluted
2 cans (7 ounces each) pizza sauce
1 can (8 ounces) mushroom stems and pieces, drained
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, minced

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Linguine With Mushroom And Garlic Sauce Recipes

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

LINGUINE WITH MUSHROOM AND GARLIC SAUCE

This is from the Horn of the Moon cookbook. This was pretty good. I would ½ the recipe for two people and add a splash of red wine. Serve with some cheesy bread sticks.

LINGUINE WITH MUSHROOMS AND GARLIC CREAM SAUCE

PASTA WITH MUSHROOM GARLIC SAUCE

This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food

MUSHROOM LINGUINE

Make and share this Mushroom Linguine recipe from Food.com.

VEGETARIAN PASTA SAUCE WITH MUSHROOMS

Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.

MUSHROOM PASTA SAUCE

When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.

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