Best Fusilli With Mushrooms And Chard Recipes

Fusilli With Mushrooms and Chard image

Provided by smellyvegetarian

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces fusilli
1 tablespoon olive oil
4 shallots, peeled and quartered lengthwise
1 bunch swiss chard, trimmed, stems cut into 1/2-inch thick slices, leaves (inner stems removed)
10 ounces shiitake mushrooms (or other variety)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh parsley
1/3 cup parmesan cheese, shaved

Steps:

Cook fusilli per package directions.
Meanwhile, in large nonstick skillet, heat oil over medium heat, add shallots, and cook, tossing or stirring, until tender and golden brown, about 5 minutes.
Add chard stems and cook, stirring often, until softened, about 4 to 5 minutes.
Add mushrooms and season with salt and pepper. Cook 2 to 3 minutes.
Stir in parsley and chard leaves and cook 1 minute longer or until liquid has mostly evaporated and leaves are wilted.
Drain pasta, reserving 1/3 cup of cooking water. Return pasta and the reserved water to pot. Add chard and mushroom mix and cheese. Combine well and serve immediately.

Fusilli with Sausage and Oyster Mushrooms image

Provided by Geoffrey Zakarian

Categories main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
8 ounces fusilli
4 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces spicy Italian sausage removed from casings (from 2 to 3 links)
1 clove garlic, minced
Pinch pepperoncini chile flakes
1 tablespoon tomato paste
6 ounces oyster mushrooms, trimmed from the stems
1/4 cup dry white wine
1/4 cup grated Parmesan
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
Freshly grated Pecorino-Romano, for serving
8 to 10 fresh basil leaves, torn

Steps:

Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.

Creamy Fusilli with Mushrooms and Chicken image

Provided by Robin Miller : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound fusilli
2 teaspoons olive oil
12 ounces sliced mushrooms (any variety)
Cooked chicken fingers (about 12 strips), cut into 1-inch pieces
1 teaspoon dried thyme
1/4 cup sherry
1 cup reduced-sodium chicken broth
2 tablespoons all-purpose flour
1/2 cup milk
1 cup grated Havarti cheese
1/3 cup sliced black olives

Steps:

Cook fusilli according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.
Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.

Fusilli with Bacon, Onions, and Mushrooms image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces Parmesan cheese, finely grated (3/4 cup)

Steps:

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.
When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.
Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.