Creamy Pasta With Mushrooms Pasta Ai Funghi Recipes

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GARLIC MUSHROOM PASTA



Garlic mushroom pasta image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Dinner for two     Mushroom     Pasta & risotto     Lunch & dinner recipes     Cheap & cheerful

Time 16m

Yield 2

Number Of Ingredients 5

150 g dried trofie, or fusilli
2 cloves of garlic
250 g mixed mushrooms
25 g Parmesan cheese
2 heaped tablespoons half-fat crème fraîche

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  • Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
  • Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
  • Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
  • Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

Nutrition Facts : Calories 402 calories, Fat 13 g fat, SaturatedFat 5.7 g saturated fat, Protein 16.8 g protein, Carbohydrate 58.1 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre

TAGLIATELLE WITH MUSHROOMS (TAGLIATELLE AI FUNGHI)



Tagliatelle with Mushrooms (Tagliatelle ai Funghi) image

Meaty mushrooms are sautéed with shallots, wine and parsley and served with homemade tagliatelle pasta.

Provided by Janette

Categories     Dinner Ideas

Time 30m

Number Of Ingredients 10

1 ounce (28 grams) dried porcini mushrooms
1 tablespoon olive oil
1 shallot, finely chopped
1 pound (453 grams) porcini mushrooms, cleaned and sliced
Freshly ground black pepper
Pinch of salt
1/2 cup (118 ml) dry white wine * see note
1 pound (453 grams) fresh tagliatelle or pasta of your choice
Fresh parsley, chopped
1 tablespoon Parmesan cheese, plus more for garnish, freshly grated

Steps:

  • Add dried mushrooms and 1 cup water and bring to a boil. Turn of the heat and allow the mushrooms to soak for 5 minutes.
  • Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. Save the liquid (this is now the stock) and the mushrooms and set aside.
  • In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
  • Add the sliced porcini mushrooms and cook until browned. You may find that the mushrooms absorb the oil, if this is the case add another tablespoon.
  • Add 4 turns of freshly ground black pepper and a small pinch of salt.
  • Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
  • Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
  • Add, 1/2 cup of the mushroom liquid from steps 1-3 and the reconstituted (dried) mushrooms. Increase the heat to high and simmer until reduced slightly.
  • Bring a large pot of water to a boil and into boiling water and cook. 2-3 minutes for fresh pasta or according to the package directions for dried.
  • Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.

Nutrition Facts : Calories 153 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 ounces, Sodium 64 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

TAGLIATELLE AI FUNGHI (TAGLIATELLE WITH MUSHROOMS)



Tagliatelle ai Funghi (Tagliatelle with Mushrooms) image

Tagliatelle ai funghi (tagliatelle with mushrooms) is a super flavourful veggie pasta dish enriched with a mix of porcini and fresh mushrooms. This easy mushroom tagliatelle recipe makes a super easy vegetarian dinner in less than 30 minutes.

Provided by Alice | Skinny Spatula

Categories     Pasta

Time 30m

Number Of Ingredients 6

300 g tagliatelle pasta
20 g butter
40 g porcini mushrooms (dry)
200 g shiitake mushrooms
150 g mascarpone
50 ml double cream

Steps:

  • Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
  • Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml) before draining.
  • In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are tender and lightly browned.
  • In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
  • Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on the bottom regularly.
  • Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but keep in mind the sauce should be creamy, not watery.
  • Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water if needed.
  • Serve immediately.

Nutrition Facts : Calories 409 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 208 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CREAMY MASCARPONE MUSHROOM PAPPARDELLE



Creamy Mascarpone Mushroom Pappardelle image

Autumn in Tuscany means pappardelle ai funghi (mushrooms) e panna (cream), a classic seasonal pasta dish with hearty mushrooms and a creamy sauce. Porcini are typically the mushroom of choice, found wild throughout the forests in Tuscany and prevalent after rainfall. In this recipe I use baby bella or cremini mushrooms and they taste just as delicious! Bring this meal to your table and feel the taste of the fall season in Tuscany.

Provided by Elena Davis

Categories     Savory

Time 20m

Number Of Ingredients 12

1 lb pappardelle pasta
1 tablespoon olive oil
1/2 onion, chopped
1 clove garlic, minced
8 oz mushrooms (variety of choice), sliced
1/2 tablespoon fresh or dried thyme, crushed
1/2 tablespoon fresh or dried rosemary, crushed
1/4 cup mascarpone cheese
1/4 cup grated parmigiano
1 cup heavy cream
Salt and Pepper to taste
Extra herbs as garnish

Steps:

  • In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and sauté until soft and translucent; about 5-6 minutes. Add the garlic and cook for another minute. Add the chopped mushrooms, herbs, and salt and pepper to taste.
  • Continue to cook until soft; 7-8 minutes. Stir in the mascarpone until melted. Pour in the cream and add the grated Parmigiano cheese and cook for 2-4 minutes until the cream is slightly reduced. Remove from heat.
  • Bring a large pot of water to boil. Generously salt the water and taste it. It should taste salty like the sea. Cook the pappardelle until al dente. Reserve 1/4 cup of the pasta water before draining the pasta (you won't use it all).
  • Drain the pasta. Add the cooked pasta to the mushroom sauce along with a tablespoon or two of pasta water. Heat until liquid has reduced (1-2 minutes) and stir until well combined. Serve hot with more Parmigiano Reggiano if desired. Mangia!

Nutrition Facts : ServingSize 1 portion, Calories 578 calories, Sugar 5.7 g, Sodium 117.4 mg, Fat 24.1 g, SaturatedFat 13.8 g, TransFat 0.3 g, Carbohydrate 73.4 g, Fiber 3.8 g, Protein 16.4 g, Cholesterol 59.4 mg

CREAMY PASTA WITH MUSHROOMS (PASTA AI FUNGHI)



Creamy Pasta With Mushrooms (Pasta ai Funghi) image

Categories     Cheese     Mushroom     Pasta     Dinner

Number Of Ingredients 13

1 cup chicken stock
1 1/2 teaspoons powdered gelatin
2 tablespoons olive oil
1 1/2 pounds mixed mushrooms (such as shiitake, oyster, maitake, beech, cremini, and chanterelles), cleaned, trimmed, and thinly sliced or torn by hand
3 shallots, minced
2 cloves garlic, minced
2 tablespoons thyme
1/2 cup white wine
1 teaspoon fish sauce
1 pound short dried pasta (such as casarecce or gemelli) or long fresh egg-dough pasta (such as tagliatelle or fettuccine)
6 tablespoons butter
1 cup parmesan
1/4 cup parsley, chopped

Steps:

  • Pour stock into small small bowl or liquid measuring cup and evenly sprinkle gelatin over surface of stock. Set aside.
  • In a large 12-inch cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring frequently with a wooden spoon, until moisture has evaporated and mushrooms are deeply browned, 12 to 15 minutes.
  • Add shallots, garlic, and thyme and cook, stirring constantly, until fragrant and shallots are softened, 30 seconds to 1 minute. Add wine or sherry, and cook, swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine is reduced by half, about 30 seconds.
  • Add chicken stock mixture, season lightly with salt, and bring to a simmer. Reduce heat to medium-low, add fish sauce (if using), and cook, stirring occasionally, until mushroom mixture is thickened to a saucy consistency, about 5 minutes. Turn off heat.
  • Meanwhile, in a pot of salted boiling water, cook pasta. If using dry pasta, cook until just shy of al dente (1 to 2 minutes less than the package directs). Using either a spider skimmer (for short pasta) or tongs (for long fresh pasta), transfer pasta to pan with mushrooms along with 3/4 cup (180ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 2 cups (475ml) pasta cooking water.
  • Heat sauce and pasta over high and cook, stirring and tossing rapidly, until pasta is al dente (fresh pasta will never be truly al dente) and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed. At this point, the sauce should coat the pasta but still be loose enough to pool around the edges of the pan. Add the butter, and stir and toss rapidly to melt and emulsify into the sauce. Remove from heat, add 3/4 of grated cheese and all of the parsley, and stir rapidly to incorporate. Season with salt to taste. Serve immediately, passing remaining grated cheese at the table.

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