Fusilli With Wild Mushroom Cream Sauce Recipes

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FUSILLI WITH SALAMI AND CREAMY MUSHROOM SAUCE



Fusilli With Salami and Creamy Mushroom Sauce image

Make and share this Fusilli With Salami and Creamy Mushroom Sauce recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces fusilli
3 ounces salami, cut into strips
8 ounces chestnut mushrooms, sliced
8 ounces mascarpone cheese
3 tablespoons dry white wine or 3 tablespoons water
1/8 teaspoon nutmeg, fresly grated (optional)
4 ounces parmesan cheese, grated
salt and pepper, to taste

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.

Nutrition Facts : Calories 515.7, Fat 14.3, SaturatedFat 7.3, Cholesterol 40, Sodium 683.5, Carbohydrate 67.5, Fiber 3.3, Sugar 3.1, Protein 26.5

FUSILLI WITH WILD MUSHROOM CREAM SAUCE



Fusilli with Wild Mushroom Cream Sauce image

Categories     Cheese     Dairy     Mushroom     Pasta     Dinner     Fall     Winter     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

1 ounce dried porcini mushrooms*
2 cups hot water
3 tablespoons olive oil
1 pound fresh crimini mushrooms, chopped
1/2 pound fresh portobello mushrooms, stemmed, dark gills scraped off, chopped
2 garlic cloves, minced
1 bay leaf
1/3 cup dry Marsala
1 pound fusilli pasta
1 cup beef stock or canned beef broth
1/4 cup whipping cream
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons (1/4 stick) butter
Additional grated Parmesan cheese

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.

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