PASTA:
1 c Flour *
1 lg Egg
1 ts Salt
1 ts Pepper, white
2 tb Water
2 tb Oil, olive
SAUCE:
2 tb Butter
2 tb Mushrooms, button, chopped
2 tb Puree, shallot **
1 ts Peppercorns, crushed
2 ea Bay leaves
1 c Wine, white
2 c Stock, chicken
1 c Cream, heavy
1/2 c Wine, Madeira
4 tb Truffles, finely chopped
Salt (to taste) Pepper (to taste) ASSEMBLY:
4 tb Mushrooms, cepes, sliced
4 tb Mushrooms, Shitake,
sliced 4 tb Mushrooms, Chanterelle,
:
sliced 1 tb Oil, olive
* The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.
** See recipe for Shallot Puree. For the Pasta: ============== Place your flour on a work space. Add the egg, olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to form noodles. Dust with flour and reserve. For the Sauce: ============== Melt the butter in a saute pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning. In another saute pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the saute pan. Add a little cream truffle sauce and heat. In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain. To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with chopped truffles. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
How To make Pasta with Cream Truffle Sauce and Fresh Mushrooms's Videos
Creamy Mushroom Pasta (with fresh morels)
This Creamy mushroom Pasta with fresh morel mushrooms was a beautiful pasta dish. I love mushroom pasta and especially when I am able to find my own wild mushrooms here in Colorado.
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INGREDIENTS:
1/2 pack dry italian spaghetti
1/4 cup olive oil
3/4 lb Morel Mushrooms
4 Garlic clove
1 3/4 cup chicken stock
1/2 cup heavy cream
salt and pepper to taste
salty boiling pasta water
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Creamy Mushroom Pasta
Creamy Mushroom Pasta is everything you know and love about creamy pasta....with the addition of buttery garlic mushrooms. Pure heaven!
RECIPE
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Browse ALL pasta recipes
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And here are some FAVOURITE CREAMY PASTA recipes loved by readers all over the world!!
1. CREAMY CHICKEN PASTA of your dreams - with sun dried tomato, tender shredded chicken and plenty of creamy sauce.
2. BAKED ZITI - this is epic!!
3. Million Dollar BAKED SPAGHETTI - fabulous freezer food, huge reader favourite!
4. Creamy TOMATO PASTA - I call this Pink Pasta, and it's the HEALTHIER way to get a creamy pasta fix!
5. My SPAGHETTI BOLOGNESE - readers love this classic! One of my most popular recipes.
6. ONE POT CHEESY VEGETABLE PASTA - epic way to cook up loads of veggies in a big cheesy, tomatoey vegetable pasta!
Browse ALL pasta recipes
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
Mushroom Pasta
This is a mushroom pasta that's nice and juicy, in no way dry and dull even though it's not lavished with a cream based or tomato sauce. This pasta is buttery and garlicky, and it's 6 ingredient magic at its best.
Plus my little trick to make extra buttery mushrooms using LESS butter!
PRINT RECIPE:
Mushroom White Sauce Pasta (The Ultimate Mushroom Lover's Recipe)
I'll show you how to make this quick mushroom white sauce pasta light & creamy NOT heavy or gloppy.
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-- RECIPE --
▪30-40g or 1.5oz dried mushrooms (shitake or porcini)
▪500g or 2 1/8c water
▪375g or 5c fresh mushrooms, sliced (i’m using king trumpet, enoki, and oyster)
▪Olive oil
▪30g or 3-4tbsp butter
▪Salt
▪50g or 3Tbsp shallot, minced
▪20g or 4 garlic cloves, minced
▪2-3g or 2-3tsp thyme
▪225g/8oz campanelle pasta
▪250g or 1c heavy cream
▪50-60g ½-2/3c aged parmesan, grated
▪Black pepper
▪Lemon juice
For the mushroom broth, add dried mushrooms and 500g water to sauce pan, bring to a boil, reduce heat to med-low and simmer for 5-10 min. Remove from heat and allow to seep for 10-15 more minutes.
Preheat a large saute pan over med-high and add a squeeze of olive oil and butter. When butter has melted, add mushrooms and a generous pinch of salt (about 5-6g). Stir to combine and cook for 5-6 minutes, stirring occasionally. Mushrooms should be about halfway done. Add shallots, garlic, thyme, and pinch of salt. Stir and cook for another 3-4 minutes.
Add about ½ of the dried mushroom broth (liquid only) to deglaze. Cook and reduce until fully evaporated and shallots are tender, about 3min. Add cream, bring to a simmer, and reduce by about half.
Bring large pot of water to a boil over high and salt heavily. Add pasta to water and cook to al dente.
Drain off pasta and add it to the mushroom cream sauce pan. If mixture is dry, add additional mushroom broth, about 100-150g. Toss and stir to combine. Off heat, add grated parm, black pepper, and a small squeeze of lemon juice. Toss to combine. Adjust consistency with more parm is too thin or mushroom broth if too thick. Toss. Taste and add salt if needed.
Garnish by topping with a sprinkle of parm, black pepper, grated parm, and minced chives.
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CHAPTERS
0:00 Intro
0:16 Mushroom broth
0:50 Cooking the mushrooms
3:18 The pasta part
4:01 Sippin on AG1 (ad)
5:00 Finishing the pasta
7:24 Plating up
7:57 Let’s eat this thing
#mushroompasta #mushroomwhitesauce #creamymushroomsauce
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Creamy Mushroom Chicken Pasta | Pasta Recipes | Italian Food | Chicken & Mushroom Pasta by Neelam
Mushroom Chicken Pasta Recipe | Chicken Pasta Recipe | Mushroom Pasta Recipe | Chicken Recipe | Mushroom Recipe | Get Curried | Chef Neelam Bajwa
Learn How To Make Creamy Mushroom Chicken Pasta Recipe from Chef Neelam Bajwa only on Get Curried. Make this easy Pasta Recipe, an Italian Food, at your home and share your experience with us in the comments section below.
Ingredients:-
2 tbsp olive oil
4-5 cloves garlic
A packet of pasta
1 onion
1 tsp dried thyme
1 tsp dried mixed Italian herbs
1 tsp black pepper
1/2 kg chicken thigh
200 grams of mushrooms
150 ml cream
Parsley to garnish
Salt to taste
Method:-
- In a saucepan heat Olive Oil and saute garlic, onion, thyme with italian herbs, black pepper and salt.
- Add the chicken and cook for 7 minutes.
- Then add mushrooms and cook until the mushrooms release liquids.
- Pour the cream in batches as required and stir.
- Now add coriander and mix well.
Delicious and Creamy Chicken and Mushroom Pasta is ready to serve!
HAPPY COOKING!!!
#MushroomChickenPasta #ChickenPasta #GetCurried #MushroomPasta #ChickenRecipe #MushroomRecipe
Host: Neelam Bajwa
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