Doms Linguine With Mushrooms Peas Recipes

LINGUINE WITH PEAS, SHIITAKE MUSHROOMS AND SAGE WITH MIXED SAUTEED VEGETABLES

Linguine with Peas, Shiitake Mushrooms and Sage with Mixed Sauteed Vegetables image

Provided by Robin Miller : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1-ounce dried porcini mushrooms
1 pound linguine
4 teaspoons olive oil, divided
2 leeks, chopped
2 cups sliced shiitake mushrooms
2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
1 cup frozen green peas
1 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
4 ounces Asiago or Romano

Steps:

Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside.
Cook linguine according to package directions. Drain and set aside.
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.

LINGUINE WITH SAUSAGE, MUSHROOMS AND PEAS

Linguine with Sausage, Mushrooms and Peas image

delicious pasta dish

Provided by barbara lentz @blentz8

Categories Pasta

Number Of Ingredients 9

Ingredients

8 ounce(s) linguine
1 tablespoon(s) olive oil
4 ounce(s) mushrooms slicec
4 clove(s) garlic minced
2 italian sausages casings removed
1/2 cup(s) dry white wine
1/2 cup(s) frozen peas
1 1/4 cup(s) heavy cream
1/2 cup(s) percorino romano plus more for garnish

Steps:

Place the oil into a large skillet. Add the mushrooms and cook 4 minutes. Add the Italian Sausage and break it up and let it the meat brown. Add the garlic and cook 1 minute.
Add the wine and let most evaporate. Add the heavy cream and bring to a boil. Stir in the frozen peas. Let cook until thickened. Stir in the cheese and let melt.
Cook the pasta in boiling salted water. When the pasta is almost done using tongs transfer the pasta to the sauce. Don't worry about any excess water it will help the sauce coat the pasta better.
Taste and season with salt and pepper. Serve garnished with more grated cheese.

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