Spaghetti With Preserved Olive Vegetable Shiitake Mushroom And Chili Recipe 455

SPAGHETTI WITH PRESERVED OLIVE VEGETABLE, SHIITAKE MUSHROOM AND CHILI RECIPE - (4.5/5)

Steps:

• 1. Put a large pot of water to boil. Season the water with salt, using 1 teaspoon of salt per litre of water. Cook spaghetti till al dente, drain and save some pasta water for later use. 2. In the meantime, heat a little olive oil in a frying pan over medium-high heat. Saute sliced garlic and chili till aromatic and garlic is lightly brown at the edges. Stir in mushrooms and cook for a few minutes till soft. Add in preserved olive vegetables followed by sliced onions, Mix well and transfer the pasta into the pan. 3. Season with soy sauce and salt to taste. Lightly toss the pasta to coat, adding a little pasta water if it is too dry. Divide pasta into serving plates and top each serving with a sunny side up. Garnish egg with furikake and cayenne pepper.

SHIITAKE ANGEL HAIR PASTA

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.

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

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.

PASTA WITH KALE, SHIITAKE MUSHROOMS AND SAUSAGE

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.

SHIITAKE MUSHROOM PASTA

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.

SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES

Steps:

• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
• Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
• Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
• *Available at some supermarkets, and at Italian markets and specialty food stores.

HERBED PASTA WITH SHIITAKE MUSHROOMS

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.