WILD-MUSHROOM PASTA
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
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.
LINGUINI WITH CRAB & WILD MUSHROOMS FOR TWO
Of course this recipe is best with Shiitake mushrooms and real crab but sometimes this is not possible. It is not bad with artificial crab and regular mushrooms but the flavor is different.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine clam juice& saffron threads in a small bowl.
- Melt butter in a heavy skillet over medium heat& add mushrooms, sprinkle with salt& pepper, cook until mushrooms are just beginning to soften (3 minutes).
- Add half the green onions, tomatoe paste& stir to blend, add clam juice with saffron, simmer 2 minutes.
- Add Tarragon& crab stir and cook until heated through.
- Meanwhile cook the linguine ala dente, drain well.
- Return pasta to pot add sauce and toss to coat.
- Divide between 2 plates, sprinkle with green onions& serve.
Nutrition Facts : Calories 813.2, Fat 20.4, SaturatedFat 11.5, Cholesterol 93.4, Sodium 1592.2, Carbohydrate 119.2, Fiber 7.9, Sugar 13, Protein 39.7
CRAB LINGUINI
A little crab goes a long way with this creamy sauce. White wine and lemon juice help to cut the richness of the evapotated milk.
Provided by Barb G.
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet combine chicken broth and white wine.
- Boil until reduced to 1/3 cup.
- Remove from heat and slowley whisk in half and half and evaporated milk, stirring constantly until blended.
- Return to heat and simmer until the mixture is reduced to 1-1/3 cup.
- Meanwhile, combine 2 teaspoons softened butter and flour, slowly whisk into the milk mixture, Continue stirring until the sauce is thickened and no lumps remain.
- (If sauce is to thick add more half and half or milk.) Add crab, chopped parsley, chopped green onion, salt and lemon juice.
- Reduce heat and cook until crab is heated through.
- Meanwhile, cook linguini according to package directions.
- Toss with 1 tablespoon butter and grated parmesan cheese.
- Pour sauce over the pasta and toss until evenly coated.
LINGUINE WITH CRAB MEAT
At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon's racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle's version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it's sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You'll have plenty left over, enough to test your cocktail-making chops before dinner.
Provided by Florence Fabricant
Categories dinner, easy, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.
- Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.
- Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 4 grams, TransFat 0 grams
More about "linguini with crab wild mushrooms for two recipes"
WILD MUSHROOM AND CRAB PAPPARDELLE PASTA • FREUTCAKE
From freutcake.com
4.6/5 (17)Total Time 30 minsCategory DinnerCalories 680 per serving
- Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Leave pasta a little firmer than usual as you will finish cooking in the sauce. Drain.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and begin to sauté. Season with salt and pepper. Cook about 5 minutes until mushrooms are golden.
- Add butter, shallots, garlic and thyme to the mushrooms in the pan. Continue to sauté for about 3 minutes until the shallots are soft. Watch that the garlic doesn't brown and reduce heat if needed.
- Turn off the heat and slowly add in the white wine. Return to medium-low heat and cook stirring for one minute to cook off some of the alcohol. Add in the half and half and increase heat to bring mixture to a simmer. Note: don't worry if the mixture looks a little split. It will come together once you simmer.
CRAB PASTA (EASY CRAB LINGUINE) - NO SPOON NECESSARY
From nospoonnecessary.com
5 STEP CRAB LINGUINE IN WHITE WINE SAUCE - THE LEMON …
From thelemonbowl.com
EASY CRAB AND MUSHROOM LINGUINE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
4.2/5 (14)Total Time 45 minsCategory DinnerCalories 652 per serving
HOW TO COOK THE PERFECT CRAB LINGUINE | SHELLFISH | THE GUARDIAN
From theguardian.com
LINGUINE WITH CRAB & MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC MUSHROOM PASTA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
LINGUINE WITH CREAMY MUSHROOM SAUCE - EATINGWELL
From eatingwell.com
WILD MUSHROOM SAUCE FOR PASTA RECIPE - BBC FOOD
From bbc.co.uk
CRAB LINGUINE RECIPE - BBC FOOD
From bbc.co.uk
PASTA WITH CRAB AND WILD MUSHROOM SAUCE – CLOVER LEAF
From cloverleaf.ca
LINGUINE WITH CHILLI, CRAB AND WATERCRESS | NIGELLA'S RECIPES
From nigella.com
10 BEST CRAB AND MUSHROOM PASTA RECIPES | YUMMLY
From yummly.com
LINGUINE WITH CRAB AND WILD MUSHROOMS - RECIPE KEY
From recipekey.com
LINGUINE WITH CRAB AND WILD MUSHROOMS - BIGOVEN.COM
From bigoven.com
LOVE BREAKFAST AND LUNCH AT YANG'S KITCHEN? NOW TRY IT FOR DINNER
From latimes.com
LINGUINI WITH CRAB AND WILD MUSHROOMS - ALLSHAPES.NET
From allshapes.net
You'll also love