Shiitake Mushroom Pasta Recipes

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SHIITAKE ANGEL HAIR PASTA



Shiitake Angel Hair Pasta image

Great with grilled beef dishes.

Provided by Ann

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 12

6 ounces angel hair pasta
6 ounces fresh sliced shiitake mushrooms
1 clove garlic, minced
½ onion, chopped
¼ cup white wine
1 tablespoon olive oil
¼ cup chicken broth
½ cup heavy whipping cream
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
  • Meanwhile cook pasta in a large pot of boiling salted water until al dente.
  • Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 28.4 g, Cholesterol 43 mg, Fat 16.3 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 7.8 g, Sodium 194.4 mg, Sugar 2.1 g

FETTUCCINE WITH SHIITAKE MUSHROOMS & BASIL



Fettuccine with Shiitake Mushrooms & Basil image

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

Provided by EatingWell Test Kitchen

Categories     Healthy Pasta and Noodle Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice, juice
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
½ cup chopped fresh basil, divided
1/2 cup freshly grated Parmesan cheese, (1 ounce)

Steps:

  • Bring a large pot of lightly salted water to a boil for cooking pasta.
  • Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
  • Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
  • Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Nutrition Facts : Calories 314 calories, Carbohydrate 46.5 g, Cholesterol 8.6 mg, Fat 10.7 g, Fiber 7.4 g, Protein 11.8 g, SaturatedFat 2.7 g, Sodium 332.3 mg, Sugar 2.7 g

HERBED PASTA WITH SHIITAKE MUSHROOMS



Herbed Pasta With Shiitake Mushrooms image

A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.

Provided by Ingy1171

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb spaghetti noodles
1/4 cup olive oil
2 tablespoons butter
1/2 teaspoon red pepper flakes
2 -3 garlic cloves, diced
1/2 medium onion, chopped
1 1/2 teaspoons chopped basil (I use freeze-dried)
1/2 teaspoon italian seasoning
1/2 cup milk
1/2 cup dry white wine
6 -9 dried shiitake mushrooms
1 cup parmigiano-reggiano cheese

Steps:

  • Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
  • Cook pasta according to package directions and set aside.
  • In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
  • Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
  • Add wine. Cook another 2-3 minutes to allow flavors to blend.
  • Add milk and let simmer until liquid is almost evaporated.
  • Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
  • Sprinkle with Parmigiano-Reggiano and serve.

CREAMY SHIITAKE ALFREDO



Creamy Shiitake Alfredo image

Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 10

Coarse salt and ground pepper
3/4 pound fusilli or other short twisted pasta
2 tablespoons unsalted butter
3 small shallots, thinly sliced
3 garlic cloves, minced
1 pound shiitake mushrooms, stemmed and thinly sliced
2 tablespoons chopped fresh thyme leaves
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
Grated Parmesan, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
  • Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan.

Nutrition Facts : Calories 624 g, Fat 24 g, Fiber 7 g, Protein 17 g, SaturatedFat 14 g

SHIITAKE MUSHROOM PASTA



Shiitake Mushroom Pasta image

Shiitake mushrooms are in a lot of recipes, but I usually rely on my trusty cremini. The shiitakes were offered in my Imperfect Produce box, so I decided to give them a go. They're very similar to the cremini, with a firm, meaty bite and mellow flavor. They are now a favorite. This pasta dish goes together so quickly, it's a...

Provided by Jennifer H

Categories     Pasta

Time 30m

Number Of Ingredients 11

8 oz spaghetti
1 stick butter
2 c shiitake (or other) mushrooms, stems removed, roughly chopped
5 clove garlic, grated
5 oz fresh spinach, roughly chopped
1 tsp kosher salt
1 Tbsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1/2 c grated parmesan
1/2 c heavy cream
1/4 c fresh parsley, roughly chopped

Steps:

  • 1. In a large skillet over medium heat melt the stick of butter. Stir as it melts. Continue to cook and stir the butter until it is foamy, browned and smells slightly nutty.
  • 2. Boil a pot of water and cook pasta according to directions while making the rest of the recipe.
  • 3. Add mushrooms and cook, stirring occasionally, until softened and slightly browned - 7-8 minutes.
  • 4. Add garlic, spinach, thyme and rosemary. Stir to wilt spinach.
  • 5. After spinach is wilted, stir in cream and parmesan. Add cooked pasta and toss to coat.
  • 6. Plate and sprinkle with parsley.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS



Chicken Breasts With Shiitake Mushrooms image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons olive oil or vegetable oil
1/4 pound shiitake or small white mushrooms, washed and dried
8 small white onions, peeled
4 sprigs fresh rosemary, or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the chicken breasts with salt and pepper.
  • Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
  • Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
  • When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 925 milligrams, Sugar 7 grams, TransFat 0 grams

PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE



Pasta With Kale, Shiitake Mushrooms and Sausage image

Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version is readily made: Lose the sausages, and use pasta water instead of stock.

Provided by The New York Times

Categories     dinner, lunch, quick

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 bunch black kale, washed, ribs removed
4 Italian sausages (mild or hot)
1/2 pound shiitakes (or brown mushrooms), washed, thinly sliced
4 garlic cloves, peeled, finely chopped
4 shallots, peeled, finely chopped
1 tablespoon olive oil
2 cups chicken stock or pasta water
1 tablespoon sweet butter
Sea salt and pepper
1/2 cup grated Parmesan or Romano cheese
1 box pasta (spaghetti, ziti, penne, or fusili)
1 tablespoon kosher salt for the pasta

Steps:

  • Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you're making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
  • Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
  • Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.

Nutrition Facts : @context http, Calories 1025, UnsaturatedFat 27 grams, Carbohydrate 106 grams, Fat 49 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 18 grams, Sodium 1253 milligrams, Sugar 10 grams, TransFat 0 grams

FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE



Fettuccine with Shiitake Mushroom Sauce image

Categories     Mushroom     Pasta     Parmesan     Bacon     Winter     Bon Appétit

Yield Serves 2

Number Of Ingredients 14

1 1-ounce package dried shiitake mushrooms
1 1/2 cups hot water
1 tablespoon olive oil
6 bacon slices, minced
3 shallots, minced
4 ounces fresh shiitake mushrooms or button mushrooms, sliced
1/2 teaspoon dried rosemary, crumbled
1 cup beef stock or canned unsalted broth
1 1/4 cups half and half
8 ounces fettuccine
2/3 cup freshly grated Parmesan cheese (about 2 ounces)
Salt and freshly ground pepper
Minced fresh Italian parsley
Additional freshly grated Parmesan cheese

Steps:

  • Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
  • Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
  • Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, rewarm mushroom sauce over medium-low heat.
  • Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.

SHIITAKE MUSHROOM, SUN-DRIED TOMATO PESTO, AND SHRIMP PASTA



Shiitake Mushroom, Sun-Dried Tomato Pesto, and Shrimp Pasta image

Sauteed shiitake mushrooms, sun-dried tomato pesto, and shrimp combined with all the best ingredients to make a succulent pasta that will stay at the front of your recipe box.

Provided by Jennifer Abel Bandow

Categories     Main Dish Recipes     Pasta     Shrimp

Time 40m

Yield 4

Number Of Ingredients 17

1 (16 ounce) package farfalle (bow-tie) pasta
¼ cup butter
¼ cup olive oil
2 tablespoons minced garlic
1 cup sliced shiitake mushrooms
½ cup sliced yellow onion
1 pound cooked shrimp, peeled and deveined
1 (14 ounce) can diced tomatoes
½ cup sun-dried tomato pesto
½ cup white wine
2 tablespoons lemon juice
½ cup half-and-half
½ cup shredded Parmesan cheese, plus more for topping
¼ cup chopped flat-leaf parsley
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon sea salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  • Heat a skillet over medium heat; add butter and olive oil. Cook and stir garlic in the hot butter-oil until fragrant, about 1 minute. Add mushrooms and onion; cook and stir until tender, about 5 minutes.
  • Mix shrimp, diced tomatoes, pesto, wine, and lemon juice into mushroom-onion mixture; simmer for 10 minutes. Remove skillet from heat; add half-and-half, Parmesan cheese, parsley, red pepper flakes, black pepper, and salt and mix until sauce is well combined.
  • Place pasta in a serving bowl. Spoon sauce over pasta and top with extra Parmesan cheese.

Nutrition Facts : Calories 958.9 calories, Carbohydrate 96.8 g, Cholesterol 271.8 mg, Fat 40.6 g, Fiber 6.5 g, Protein 46.7 g, SaturatedFat 14.5 g, Sodium 1152 mg, Sugar 9 g

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