Woodsy Mushroom Pasta Recipes

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.

Steps:

• Cook spaghetti to al dente per package instructions, in salted water.
• While spaghetti is cooking, heat oil in a skillet over medium heat; add bacon.
• Cook, stirring often, until golden and crisp, about 4 minutes.
• Add garlic; cook, stirring, 1 minute.
• Add mushrooms; cook, stirring occasionally, until softened, about 4 minutes.
• Drain pasta, reserving 1 cup of the pasta water; transfer pasta to a large bowl.
• Pour enough of the pasta water into the mushroom mixture to make a sauce; cook, stirring, to dislodge any flavorful browned bits from the pan, about 1 minute.
• Stir in the butter.
• Add mushroom mixture to the pasta; toss.
• Sprinkle with parsley and pine nuts.
• Drizzle truffle oil over the pasta; toss.
• Pass the grated cheese at the table.

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.

Steps:

• Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
• Bring water to boil for pasta.
• Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
• Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
• Cook pasta.
• Season sauce with salt and pepper.
• Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.