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How To make Portabello Mushrooms, Angel Hair Pasta, and Fresh Tomato Sauce
2 cups Fresh Tomato Sauce (recipe follows) 1/2 pound angel hair pasta 1/2 cup all-purpose flour 1 tablespoon Emeril's Creole Seasoning (see below) 1/4 cup olive oil 4 portabello mushrooms, each about 4 to 5 inches in diameter, rinsed and stemmed 1/2 cup coarsely grated fresh Parmesan cheese 1. Prepare the Fresh Tomato Sauce, and keep warm
2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off any excess.
3. Heat the remaining oil in a large skillet over high heat. When the oil is hot and almost smoking, add the mushrooms, top side first, and saute them until golden brown, for about 1 minute on each side. Remove the mushrooms from the skillet.
4. Cook the pasta in a large pot of boiling salted water according to package directions. Drain the pasta in a colander.
5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1 mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the sauce, and sprinkle with 2 tablespoons of the Parmesan.
How To make Portabello Mushrooms, Angel Hair Pasta, and Fresh Tomato Sauce's Videos
Capellini Pasta with Radicchio & Mushrooms - Oooh Yes
On this episode of Taste This, Leo makes a creamy capellini pasta dish with mushrooms and radicchio. This wonderful pasta experience blends the earthy flavors of portobello mushrooms, the hint of bitterness of the radicchio and sweetness of the sauce to perfection.
RECIPE:
Creamy Capellini Pasta with Mushrooms
1 pound capellini pasta
¼ cup chopped pancetta pork
Butter
2 cups chopped portobello mushroom
3 cups chopped radicchio
Milk
Parmesan cheese
Boil 1 pound capellini pasta to al dente – reserve the pasta water
Add pancetta to hot pan with oil and butter, lightly brown.
When pancetta is brown, add 5 tbsp butter
Add chopped mushrooms. Cook till mushrooms are soft (approx. 3 mins).
Add radicchio. Cook till soft (approx 3 mins.)
Remove everything from pan. Add 4 Tbsp butter to pan.
Add 1 Tbsp olive oil
Add 3 tbsp white flour
Stir to cook the flour for 5 - 10 minutes under med low heat.
Add three cups of warm milk.
Bring up to gentle boil – cook for 5 - 10 minutes
Salt to taste
Add mushroom / radicchio back into pan with cream sauce.
Cook additional 5 – 10 minutes
Add ½ cup grated Parmesan cheese – lower heat
Add capellini to sauce.
Serve – top with grated Parmesan cheese, olive oil, black pepper
LET'S COOK OLD SCHOOL BECAUSE FRESH IS BEST
Mushroom & Tomato Wheat Pasta on fixmyrecipe.com
Watch Chef Billy Parisi fix up some mushroom and tomato wheat pasta on fixmyrecipe.com. This recipe was submitted by Jill from Missouri and she said she was having ingredient issues with her pasta. If you think you have a recipe that needs some fixing simply submit it via fixmyrecipe.com or email it to chef@fixmyrecipe.com.
Creamy Chicken and Mushroom Pasta #shorts
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INGREDIENTS:
1 lb linguine pasta, cook according to package instructions
2 chicken breasts, cut into strips
Seasoning: salt, pepper, garlic powder, and paprika
2 tbsp cooking oil, divided
8 oz sliced mushrooms
1/2 a medium onion, diced
1 garlic clove, minced
1/4 cup white wine
1 1/2 cups chicken broth
2 cups heavy cream
1/2 cup grated parmesan cheese
Fresh parsley for garnishing
Directions:
1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water.
2. Season chicken breast with salt, pepper, garlic powder, and paprika.
3. Add 1 tbsp of cooking oil to a large pan and cook chicken for 5-8 min. Transfer cooked chicken to a bowl.
4. Add 1 tbsp of cooking oil to the same pan. Add mushrooms. Lightly season with salt and saute for 3-4 minutes.
5. Add onion and garlic. Saute until fragrant.
6. Drizzle white wine and simmer until liquid reduces.
7. Next pour in chicken broth followed by the heavy whipping cream.
8. Return chicken to the pan.
9. Add grated parmesan cheese.
10. Season to taste.
11. Add cooked pasta and toss well. Add pasta water as needed.
12. Garnish with fresh parsley.
13. Enjoy!!
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4th Generation Italian Pasta Sauce
Simply amazing day with Santina sharing this wonderful recipe. She will be back again and is always welcome in 10th-Mans kitchen.
Creamy Mushroom Pasta Recipe
Follow this recipe to learn how to make Creamy and rich mushroom pasta. Perfect comfort pasta dish dish that you easily can make.
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RECIPE:
4-5 servings
Ingredients:
10oz (285g) pasta
2-3 tablespoons Olive oil
2 tablespoons (30g) Butter
1 onion, finely chopped
2-3 garlic cloves, crushed
7oz (200g) Chestnut mushrooms
7oz (200g) Shimeji Mushrooms
1 cup (240ml) Chicken/vegetable stock
1½ cups (360ml) Cream
1/4 cup (60ml) White wine
1 teaspoon Thyme
1/4 cup (25g) grated Parmesan cheese
Salt to taste
Black Pepper to taste
1/4 teaspoon Nutmeg
3-4 tablespoons chopped parsley
Directions:
1. To a large pot of water add salt and bring to a boil. Add pasta and cook to al dente according to package directions.
2. Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Add chopped onion, sauté for 2-3 minutes, add garlic and cook 1 minute more. Add sliced Chestnut mushrooms and shimeji mushrooms, season with salt, pepper and thyme, cook until golden brown and softened, about 6-7 minutes. Add white wine and cook until reduced by half.
3. Add the stock, cream, grated Parmesan cheese, salt pepper, nutmeg and stir. Bring to a simmer.
4. Add drained pasta, chopped parsley and toss. If needed add more cream/liquid.
5. Serve immediately.
Notes:
• You can use any mushrooms that you like.
• If you prefer making the recipe without alcohol, replace the wine with cream/stock.
• You can use heavy cream or half & half.
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So Fine by Alex Keren (Walkin' On) Artlist
Link:
Creamy Garlic Mushroom Sauce
This creamy mushroom pasta with garlic sauce is quick and easy, full of flavor, and a great way to shake up your dinnertime routine!
FULL RECIPE:
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