PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, bring salted water to a boil.
- In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
- Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM
Categories Milk/Cream Mushroom Pasta Shellfish Sauté Parmesan Basil Lobster Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
- Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.
PAPPARDELLE WITH MIXED WILD MUSHROOMS
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
Provided by Jamie Oliver
Categories main-dish
Yield Serves 4
Number Of Ingredients 10
Steps:
- Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
- Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
PASTA WITH LOBSTER,WILD MUSHROOMS, AND CREAM
If you don't want to opt for the lobster, this dish can be made with shrimp instead. About 20 oz of large raw shrimp. Just peel and devein the shrimp, then saute uncovered in butter until opaque in center, about three minutes. Cut each shrimp lengthwise in half. Either way its YUM!
Provided by Jamallah Bergman
Categories Seafood
Number Of Ingredients 10
Steps:
- 1. Melt butter in heavy large skillet over medium-high heat. Add lobster tails and saute until shells are bright red in spots, about 5 minutes. Cover skillets;reduce heat to low and cook until lobster is cooked through,about 6 minutes. Remove from heat. Using slotted spoon,transfer lobster to work surface. Using heavy large knife,cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2 inch pieces.
- 2. Return same skillet to medium-high heat(do not clean). Add mushrooms,half of basil,green onions,and garlic; saute until mushrooms soften,about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened,stirring occasionally,about 10 minutes. Reduce heat to low. Add lobster(or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
- 3. Meanwhile,cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese;toss over low heat until warmed through, then serve.
PASTA WITH CREAMY WILD MUSHROOM SAUCE
Categories Mushroom Pasta Low Sodium Winter Bon Appétit
Yield 2 servings; Can be doubled
Number Of Ingredients 8
Steps:
- Place mushrooms in small bowl. Pour boiling water over. Cover and let stand until mushrooms soften, about 15 minutes. Remove mushrooms from liquid; reserve soaking liquid. Coarsely chop mushrooms; discard any tough stems.
- Combine wine and mushrooms in heavy large skillet. Boil until wine is reduced by half, about 2 minutes. Add cream and tarragon. Slowly pour in mushroom soaking liquid, leaving sediment at bottom of bowl. Boil until sauce is thick enough to coat spoon, about 5 minutes. Mix in green onions and lemon juice. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta.
- Add pasta to sauce; toss gently to coat and serve.
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.
PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces. Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve. This recipe yields 4 servings. This can be prepared with 20 ounces of large raw shrimp instead of lobster, if you like. Peel and devein the shrimp, then sauté uncovered in butter until opaque in center, about three minutes. Cut each shrimp lengthwise in half.
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