Spaghetti With Asparagus Shiitake Mushrooms Lemon And Chives Recipe Epicuriouscom

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PASTA WITH ASPARAGUS-LEMON SAUCE



Pasta with Asparagus-Lemon Sauce image

Provided by Faith Heller Willinger

Categories     Citrus     Pasta     Quick & Easy     Parmesan     Asparagus     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 5

1 lb fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb penne or pasta of choice
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
  • Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
  • Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
  • Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
  • Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
  • Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
  • Serve immediately.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS



Fettuccine With Asparagus And Shiitake Mushrooms image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 main-course servings

Number Of Ingredients 9

1 1/2 pounds asparagus, tough stalks trimmed and all stalks cut into 3/4-inch pieces
1 pound fettuccine
2 tablespoons olive oil
1 garlic clove, minced
3 shallots, chopped
6 shiitake mushrooms, sliced
Coarse salt and freshly ground pepper to taste
2 tablespoons parsley, chopped
Freshly grated Parmesan cheese

Steps:

  • Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
  • Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
  • Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
  • Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

PASTA WITH ASPARAGUS AND CREAMY MUSHROOM SAUCE



Pasta with Asparagus and Creamy Mushroom Sauce image

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

Provided by Karielyn Tillman

Number Of Ingredients 19

Ingredients
1 box Everyday Value organic spaghetti pasta
Ingredients (for the asparagus)
12 stalks organic asparagus (diced in to 1½ inch pieces)
2 teaspoons 100% pure avocado oil
2 cloves garlic (freshly crushed)
1-2 pinches Himalayan pink salt
1-2 pinches 365 Everyday Value organic ground pepper
Ingredients (for the sauce)
2 cups organic shitake mushrooms
2 cups organic baby portobello mushrooms
1 ½ cups Whole Foods Market organic raw cashews
2 cups water (purified / filtered)
4 cloves garlic (freshly crushed)
1 bulb organic shallot (diced)
1 tablespoon 100% pure avocado oil
1½ teaspoon 365 Everyday Value organic dried rosemary
1-1½ teaspoons Himalayan pink salt
½ teaspooon 365 Everyday Value organic ground black pepper

Steps:

  • Directions
  • Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
  • Prepare the pasta according to the package directions.
  • While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 - 5 minutes. Set aside.
  • While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
  • In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS



Fettuccine with Mushrooms and Asparagus image

Provided by Michael Lomonaco

Categories     Cheese     Dairy     Mushroom     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     Asparagus     Spring     Noodle

Yield Serves 6 to 8 as an appetizer or 4 as a main course

Number Of Ingredients 13

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
  • 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
  • 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
  • 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
  • 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
  • 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
  • 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
  • Your Nightly Specials
  • Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
  • Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
  • Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
  • Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
  • Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
  • Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS



Linguine with Lemon, Garlic and Thyme Mushrooms image

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

8 ounces/4 cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

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.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS



Sauteed Asparagus With Shiitake Mushrooms image

I have been looking for recipes that contain Shiitake mushrooms. I discovered this recipe on Recipelink.com

Provided by Bev I Am

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces pencil thin fresh asparagus, trimmed
8 ounces fresh shiitake mushrooms, stems removed and sliced
1/4 cup unsalted butter
1/3 cup minced shallot (use onion if shallots are unavailable)
2 teaspoons ground ginger
1/2 teaspoon salt
black pepper
1/4 cup dry vermouth or 1/4 cup sherry wine
1 teaspoon orange zest, slices chopped

Steps:

  • Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
  • Melt the butter in wok& add the shallots& ginger.
  • Sauté until just tender.
  • Add the asparagus& mushrooms.
  • Season w/ salt& pepper& cook for 2 minutes.
  • Add the vermouth& cover.
  • Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
  • Cook 1 more minute.

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