Fusilli With Salami And Creamy Mushroom Sauce Recipes

CREAMY FUSILLI WITH MUSHROOMS AND CHICKEN

Steps:

• Cook fusilli according to package directions.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.
• Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.

FUSILLI WITH WILD MUSHROOM CREAM SAUCE

Steps:

• Place porcini mushrooms in small bowl. Pour 2 cups hot water over. Let stand until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Discard soaking liquid.
• Heat olive oil in heavy large pot over medium-high heat. Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes. Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute. Season mushroom mixture to taste with salt and pepper. Remove from heat. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• Mix beef stock and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese, butter and drained pasta; toss to coat. Cook until sauce coats pasta, stirring frequently, about 2 minutes. Season to taste with salt and pepper. Serve, passing additional grated Parmesan separately.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

FUSILLI WITH SALAMI AND CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta in a large pan of boiling salted water for 8-10 mins or according to packet instructions until al dente.
• Meanwhile, heat a large non-stick frying pan and when hot, add the salami and fry over a medium heat, for 4-5 mins or until crisp and the fat has come out the salami.
• Use a slotted spoon to transfer the salami to a plate.
• Return the pan to the heat, add the mushrooms to the salami drippings and sauté over a medium heat for 6-8 mins stirring occasionally until nicely browned.
• Add the mascarpone with the wine or water, nutmeg and seasoning to the pan, then cook gently, stirring until the sauce is smooth.
• Drain the pasta in a colander and tip into the sauce with the salami.
• Cook over a low heat until the sauce has thickened slightly.
• Serve in bowls with plenty of Parmesan cheese on top.