Mushroom Broccolini Pasta Stir Fry Recipes

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MUSHROOM PASTA STIR-FRY



Mushroom Pasta Stir-Fry image

While stir-fries have long gone hand-in-hand with rice, this recipe shows the versatility of the dish. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. Five spice is a Chinese seasoning that is said to incorporate all five tastes: sweet, sour, bitter, salty and umami. In this recipe, its blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel intensifies the robust flavor of the mushrooms. Don't overcook the broccolini; it should be crisp, with a bright green vibrancy. You could easily substitute broccoli, green beans, snow peas or other crunchy greens. And don't skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together.

Provided by Hetty McKinnon

Categories     dinner, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt and black pepper
1 pound spaghetti or other long pasta
4 tablespoons neutral oil, such as grapeseed
1 pound mushrooms (any small variety), trimmed and cut into 1/4-inch-thick slices
2 garlic cloves, grated
1 1/4 teaspoons five-spice blend
3/4 pound broccolini, trimmed and cut into 3-inch pieces, thick stems halved lengthwise
3 tablespoons unsalted butter
2 scallions, thinly sliced
2 tablespoons oyster sauce (or vegetarian mushroom oyster sauce)
2 tablespoons maple syrup or brown sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon chile oil or chile crisp

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
  • Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and 1/2 teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside.
  • While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 1/4 cup water until combined. Set aside.
  • Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.
  • Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, 1/4 cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions.

CREAMY BROCCOLI AND MUSHROOM PASTA



Creamy Broccoli and Mushroom Pasta image

Make and share this Creamy Broccoli and Mushroom Pasta recipe from Food.com.

Provided by PinkCherryBlossom

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

250 g broccoli
1 onion
250 g chestnut mushrooms
350 g farfalle pasta
1 tablespoon olive oil
200 ml creme fraiche
1 tablespoon coarse grain mustard

Steps:

  • Bring a large pan of boiling water to the boil.
  • Cut the broccoli into small florets and thinly chop the stems. Finely chop the onion and slice the mushrooms.
  • Cook the pasta according to the packet instruction adding the broccoli for the last 3 minutes.
  • Heat the oil and fry the onion until soft and beginning to brown. Add the mushrooms and cook for a further 5 minutes. Stir in the creme fraiche and mustard and mix well.
  • Drain pasta and broccoli and stir into sauce. Serve.

Nutrition Facts : Calories 578.7, Fat 24, SaturatedFat 12.5, Cholesterol 69.9, Sodium 48.4, Carbohydrate 76.1, Fiber 5.5, Sugar 4.9, Protein 16.5

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