CHEF JOHN'S CREAMY MUSHROOM PASTA
A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g
PASTA WITH MIXED MUSHROOMS AND THYME
We used fresh buttons and shiitake as well as dried porcini. Any combo of fresh mushrooms will work, but always include the porcini for its flavorful soaking liquid.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside. While pasta is cooking, in a small bowl, soak porcini in 1 1/2 cups hot water until tender, at least 15 minutes.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add shallot; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 3 to 4 minutes. Add wine; cook until almost evaporated, 3 to 5 minutes.
- Add button and shiitake mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes.
- Add porcini and their soaking liquid (leaving any grit at the bottom of the bowl) and thyme to skillet. Cook, stirring occasionally, until liquid reduces by half, 2 to 4 minutes. Transfer porcini mixture to pot with pasta. Add Parmesan and remaining butter, and toss to combine. Season with salt and pepper, and serve with more Parmesan.
Nutrition Facts : Calories 515 g, Fat 15 g, Fiber 5 g, Protein 20 g
PASTA WITH MUSHROOM-THYME CREAM SAUCE
Make and share this Pasta With Mushroom-Thyme Cream Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- **Rehydrate the porcini mushrooms while the mushrooms brown.
- Bring large pot of water to boil (4 quarts water).
- Meanwhile, melt butter in medium saucepan over med-high heat; add in white mushrooms and ¼ teaspoon salt; cook until browned, about 8 minutes.
- While mushrooms cook, pureed rehydrateed porcini mushrooms, 1 cup reserved porcini liquid, half-and-half, soy sauce, thyme, and cornstarch in a blender until smooth, about 30 seconds.
- Stir shallot into saucepan with mushrooms; cook until softened, about 2 minutes.
- Stir in garlic; cook until fragrant, about 30 seconds.
- Stir in sherry and cook until nearly evaporated, about 1 minute.
- Briefly re-blend porcini mixture to dissolve cornstarch; then stir into saucepan and simmer until thickened, about 2 mintues.
- Remove sauce from heat and season with salt and pepper to taste.
- Add pasta and 1 tablespoon salt to boiling water; cook, stirring often, until al dente.
- Reserve ½ cup pasta water, then drain pasta and return to pot.
- Stir sauce into pasta and add reserved pasta water as needed to loosen sauce; serve immediately.
Nutrition Facts : Calories 706.3, Fat 18.4, SaturatedFat 10.5, Cholesterol 48.8, Sodium 306, Carbohydrate 101, Fiber 5.4, Sugar 5.5, Protein 22.2
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
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.
CREAMY MUSHROOM SAUCE FOR PASTA
Creamy mushroom sauce for pasta, steak, or chicken.
Provided by andsha
Categories Creamy Pasta Sauce
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
- Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
- Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
- Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 9.9 g, Cholesterol 115.3 mg, Fat 38.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 23.8 g, Sodium 192 mg, Sugar 0.8 g
MUSHROOM RAGù PASTA
Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you're stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, shaved fennel, or some mustardy bitter greens.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
- While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
- Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
- Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.
CREAMY MUSHROOM SAUCE
This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.
Provided by Michele
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
- Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g
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