Linguinewithwildmushroomsauce Recipes
FRESH WILD MUSHROOM LINGUINE WITH TRUFFLES
To maximize the flavor of your truffle, use the least amount of the ingredient as possible. Always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles.
Provided by - Carla -
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook linguine pasta according to package directions; drain and return to pan to keep warm.
- Clean mushrooms with a damp cloth and cut into 1/4-inch slices.
- In a large frying pan, saute mushrooms in butter for 2 minutes.
- Add minced garlic and shallots; sauté an additional 2 minutes.
- Add white wine and simmer until wine is reduced by half.
- Add chicken broth, cream, and nutmeg; simmer until sauce thickens.
- Remove from heat. Add green onions, lemon juice, salt, and pepper.
- Add drained pasta to sauce; tossing gently to coat the pasta.
- Add more chicken broth if sauce seems too thick.
- Place pasta on individual plates.
- Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves.
- Drizzle white truffle oil over the top.
- Using a truffle shaver, shave a few slivers of fresh truffle over each plate before serving.
Nutrition Facts : Calories 472.7, Fat 16.9, SaturatedFat 10, Cholesterol 46.8, Sodium 144.6, Carbohydrate 63.4, Fiber 3.4, Sugar 3.1, Protein 14.2
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
LINGUINE WITH WILD MUSHROOM ALFREDO
From Vegetarian Times, here is a new take on the classic Alfredo Sauce with 3 different kinds of mushrooms which makes a light but appetizing sauce. Proof that an appetizing sauce does not have to be a "heart attack on a plate". For a low sodium version, add the juice of 1 lemon to the sauce a few minutes before serving, and omit the salt.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook linguine in 3 qts.
- boiling water until al dente, about 8-10 minutes.
- Drain.
- In another large saucepan, heat the oil and wine over medium high heat.
- Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
- Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
- Combine cornstarch and water until smooth.
- Stir into the mushroom sauce and return to a gentle simmer.
- Fold in the cooked linguine.
- Cook for about 1 minute more over low heat, stirring frequently.
- Transfer to warm serving plates and serve immediately.
Nutrition Facts : Calories 357.6, Fat 6.1, SaturatedFat 1.5, Cholesterol 6.1, Sodium 423.2, Carbohydrate 61.5, Fiber 4.1, Sugar 10.5, Protein 15.3
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