ONE-PAN PASTA WITH WILD MUSHROOMS, ZUCCHINI AND BASIL
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a 13-inch nonstick skillet over medium heat. Add the oil. Add the mushrooms in batches and cook, stirring occasionally until golden brown before adding more mushrooms, 10 to 12 minutes total. Reduce the heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir together.
- Add the coconut milk, water and nutritional yeast to the skillet. Stir together and taste for seasoning and add more salt or black pepper, if needed. Add the pasta and zucchini and stir, making sure the pasta is submerged in the liquid.
- Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes. Uncover and add the basil. Stir and simmer uncovered until the sauce has thickened and the pasta is al dente, 5 to 6 minutes.
- Scoop into small shallow bowls and top with more basil and black pepper.
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
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.
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.
WILD MUSHROOM AND BUTTER BEAN PASTA
This is a great pasta for autumn, hearty and deeply flavorful. Wild golden chanterelle mushrooms are especially nice and often available in the fall; choose small, firm, unblemished ones. Otherwise use a mixture of pale oyster mushrooms, including royal trumpets. End-of-summer fresh shelling beans work well here, or any dried white bean, such as cannellini. The simple complementary flavors of olive oil, pancetta, garlic and rosemary are just right, mingling with lightly browned mushrooms and creamy beans. Make sure to keep the pasta firmly al dente. To get the best rosemary flavor, chop it at the last moment, and toss a rosemary sprig into the pot while the pasta is cooking.
Provided by David Tanis
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put beans in a pot and cover with water by 2 inches. Add bay leaf and 1/2 teaspoon salt and and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Let beans cool to room temperature in cooking liquid and set aside. When cool, taste and correct salt. (If using dried beans, cooking time will be about 1 hour.)
- Prepare a large pot of water for cooking pasta and bring to a boil.
- Put pancetta in a wide, deep skillet over medium-high heat. Add 1 tablespoon olive oil and stir to coat. Let lardons sizzle gently until crisp and golden, about 3 minutes. Add onions, season lightly with salt and cook, stirring, until lightly browned and softened, about 5 minutes. Remove onion mixture from pan and set aside.
- Return pan to stove over high heat and add 2 tablespoons olive oil. When oil is hot, add chanterelles and stir to coat. Season generously with salt and pepper and cook, stirring until lightly browned, about 2 minutes. Turn heat to medium and stir in garlic, crushed red pepper flakes and chopped rosemary. Cook for a minute more and turn off the heat.
- Add a handful of salt to the pasta water, then add rosemary sprig and bring to a full boil. Add bucatini and stir well. Adjust heat to keep pasta cooking briskly. Cook until firmly al dente (you should feel it is not quite done) and drain.
- While pasta is cooking, put skillet of mushrooms back on medium-high heat. Add reserved onion-pancetta mixture and heat through, stirring. Add beans and 1 cup bean cooking liquid and bring to a simmer.
- Add cooked pasta to pan and stir well, coating the pasta with the mushroom-bean mixture. While stirring, let pasta finish cooking, about 1 minute more, adding a little more bean liquid if necessary. Transfer to a wide pasta bowl, sprinkle with parsley and serve. Offer grated Parmesan or pecorino cheese if you wish.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 5 grams, TransFat 0 grams
RIGATONI WITH TOMATO, BASIL, AND MUSHROOM SAUCE
Categories Mushroom Pasta Tomato Appetizer Sauté Vegetarian Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.
- Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)
- Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.
WILD MUSHROOM BACON PASTA WITH BASIL ASIAGO CREAM SAUCE
Make and share this Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce recipe from Food.com.
Provided by gailanng
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To Make Asiago Basil Cream Sauce: Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
- Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time or it will separate.
- Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.
- To Finish the Pasta: In a large saute pan, over medium high heat, add bacon and stir occasionally.
- Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic add mushrooms and cook them thoroughly. Note: If there's excessive rendered bacon grease, remove some.
- Add pasta to the saute pan and stir well.
- Next, add the sauce and bring to a simmer for approximately ten minutes.
- Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese.
Nutrition Facts : Calories 1850.4, Fat 117.1, SaturatedFat 57.2, Cholesterol 369.3, Sodium 3145.6, Carbohydrate 144.1, Fiber 19.2, Sugar 0.6, Protein 59.3
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