Vegan Recipe: Homemade Pasta with Wild Mushroom Tomato Sauce
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Chef Chloe and Chef Roberto work as a team to bring you his favorite pasta dish that's completely egg free, but just as hearty!
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Fresh Pasta with Wild Mushroom Tomato Sauce
Fresh Pasta:
4 ounces silken tofu
2 cups semolina flour
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon water
Pinch of kosher salt
Bread flour, for dusting
1.Put all the ingredients, except the dusting flour, into the bowl of
a food processor. Process the mixture until it forms a ball. Remove
the dough from the processor, place it on a lightly floured work
surface, and knead a few times until it is smooth and elastic. Cover
with plastic wrap and rest in the refrigerator for at least 30 minutes.
2.Cut the pasta dough into quarters. Roll one quarter out using a
pasta machine or with a rolling pin. Roll it nice and thin, about
1/16th inch in thickness, or on the number 5 setting of a pasta
machine. Be sure to dust frequently with bread flour. Cut the
pasta into the desired shape, using a pasta machine, or cutting it
with a sharp knife or pizza wheel. Repeat the procedure using the
remaining pasta dough.
3.Cook the pasta in a generous amount of boiling, salted water for
2 to 3 minutes, drain, and toss with wild mushroom tomato sauce.
Yield: 1-pound pasta dough
Wild Mushroom Tomato Sauce:
2 cups water
2 ounces dried porcini mushrooms
2 tablespoons high-heat oil such as safflower or grapeseed oil
1 large white or yellow onion, small dice
1 pound shiitake mushrooms, thinly sliced
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 cup red wine
4 vine-ripened tomatoes, medium dice
15 fresh basil leaves, cut into chiffonade
Kosher salt and freshly ground black pepper
1.Rinse the dried mushrooms in very cold water to remove any
grit and dust. In a small pan, bring 2 cups of water to a simmer and
remove it from the heat. Add the dried mushrooms and let them
steep for 10 minutes. Drain the mushrooms and allow the liquid to
sit undisturbed.
2.Heat a large saucepan over high heat, add the oil, and wait until
it shimmers. Add the chopped onions and stir with a wooden spoon
until the onions are lightly browned, about 8 minutes. Add the
shiitake mushrooms and sauté until they release their juices and
begin to brown. Add the minced garlic and the oregano and stir
for 2 minutes. Add the red wine and simmer until the liquid has
reduced by half.
3.Add the diced tomatoes and the reconstituted porcini
mushrooms. Carefully pour in the top three-quarters of the
mushroom soaking water and discard the remainder, which may
contain dust and sand. Simmer the sauce for 10 minutes over low
heat. Stir in the basil and season to taste with salt and pepper.
Yield: 4 cups sauce
How To Clean & Cook Wild Chanterelle Mushrooms | Delicious, Easy & Fast
Did you stumble upon some Chanterelle mushrooms on your hiking trip? At your grocery store? At a farmers market?
Don't be timid! Watch this video and learn how to prepare these little tasty treats.
Ingredients:
1lb Chanterelle Mushrooms
1 each small garlic clove
1 each small shallot
3 sprigs picked thyme
2 tablespoons unsalted butter (optional but highly recommended)
1 tablespoon olive oil
Salt and Pepper
Add mushrooms to saute pan with oil cook over medium high heat until ALL water has been cooked out. This can take up 5-10 minutes sometimes.
Add salt, pepper, butter caramelize lightly.
Add shallot, garlic, thyme cook until very aromatic aka until it smells freaking delicious.
Serve as a side dish or with your favorite food!
#WildMushrooms #Chanterelle #Vegetarian #MagicMushrooms
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
Copyrights: REPL
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Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
Order now at Readtzestgo.com
Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
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 Wild Mushroom Ragout Recipe - Mushrooms Stewed with Creme Fraiche
Learn how to make a Creamy Wild Mushroom Ragout Recipe! Visit for the ingredients! Plus, more info and over 600 additional original video recipes. I hope you enjoy this Wild Mushroom Ragout Recipe!