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How To make Green Noodles with Mushroom Sauce
27 oz Mushrooms, fresh
8 oz Onions,sliced
6 oz Bacon
1 tb Oil
15 oz Green Noodles
Salt 8 oz Heavy Cream
1 1/2 c Broth, Instant
Pepper 1 bn Basil
2 oz Parmesancheese, grated
1.Wash and slice mushrooms and onions. Cut the bacon into small pieces and
sautee in the oil for a couple minutes;add mushrooms and saute untill all the liquid is evaporated. 2.In the meantime prepare noodles as directed. 3.Add the cream and the broth to the mushroom-onion mix and let it simmer 5
minutes; season with salt and pepper to taste. 6.Wash and chop the basil finely;add to the mix shortly before serving. Serve sauce over the noodles,sprinkle the parmesan over all Translated by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120
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Mushroom Sauce for Pasta, Super Fast !!
Mushroom Sauce For Pasta
Mushroom Sauce for Pasta, Smooth and Soooo Good, try it, so simply and fast. I Betcha you will even surprise yourself how it will turn out. I really like the creamy delicate taste of the mushrooms in this recipe, a treat for your Friends or Family.
In this recipe, I tried to show you how easy it is to make a real four-star restaurant quality dish without all the fuss of a complicated recipe. What could be better than a one-pot dish that is made in less than five minutes and it turns out like this.
Go ahead.. If you like mushrooms and pasta then this is the dish for you. Please let me know how it turned out…
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For more information and the full recipe, please click the link below;
Aglio E Olio Spagetti~with mushrooms
Come n spaghet it!????
You can never go wrong with a hearty pasta dish.
Added sautéed mushrooms to the classic — and very simple — spaghetti with garlic and olive oil, it was *chef’s kiss*!!
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#spaghetti #aglioeolio #aglioolio #pasta #pastarecipes #spagettiaglioolio
Creamy Mushroom Pasta, Ready in 15 mins!
A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. The sauce is luscious and thick, with a good sprinkling of parmesan (I've got an alternative for vegetarians), so it clings to the pasta beautifully.
It's ready in 15 minutes, so it makes a great weeknight dinner when you need food fast!
Free printable recipe is available on our site:
Ingredients:
▢300 g (10.5oz) tagliatelle or fettuccine - (I used thin egg fettucine for my version)
▢3 tbsp (45g) unsalted butter
▢1 tbsp sunflower oil
▢1 small onion - peeled and chopped finely
▢400 g (14oz) chestnut mushrooms, thickly sliced
▢3 cloves garlic - peeled and minced
▢½ tsp salt
▢½ tsp pepper
▢180 ml (¾ cup) strong chicken stock - (if you haven’t got homemade, water plus 2 stock cubes is fine) - use vegetable stock for vegetarian
▢180 ml (¾ cup) double (heavy) cream
▢50 g (½ cup) grated parmesan cheese - - use vegetarian Italian-style hard cheese for a vegetarian version
To Serve:
▢Small bunch fresh curly parsley - finely chopped
▢black pepper
▢grated parmesan - - use vegetarian Italian-style hard cheese for a vegetarian version
INSTRUCTIONS:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.
3. When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
4. Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
5. Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.
6. Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
7. By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
8. Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
9. If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
10. Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.
#Pasta #Recipe #MeatFree
Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce