Best Linguine Con Salsa Di Funghi Ma Portabella Ala Paula Recipes

LINGUINI AI FUNGHI

Steps:

• Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.
• Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.
• Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.
• Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.
• Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.

MUSHROOM SAUCE - SALSA DI FUNGHI

Steps:

• Melt the butter in a large saute pan, and cook the garlic until it is soft.
• Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
• Brown the pork sausage in the same pan, breaking it up with a fork.
• Season with salt and pepper.
• If the sausage seems dry, add a little butter to the pan while it is cooking.
• Return the mushrooms to the pan, and mix ingredients well.
• Cover the pan and keep warm.
• Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
• Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
• Serve immediately.

LINGUINE WITH PORTABELLA MUSHROOMS AND BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
• Meanwhile, heat the oil in a large nonstick skillet.
• Add the garlic, broccoli, and mushrooms.
• Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
• Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes.
• Cook, simmering slowly for 2 minutes, stirring twice.
• Add the basil and stir.
• Drain the pasta, reserving 1/2 cup pasta water.
• Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
• Divide the pasta between 4 plates.
• Top with sauce and sprinkle with the cheese.
• Serve immediately.

LINGUINE CON LE VONGOLE

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
• Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

LINGUINE WITH PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven broiler.
• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
• Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
• In a large bowl, toss together cooked linguine and the mushroom mixture.

LINGUINE AI FUNGHI - LINGUINE WITH MUSHROOM SAUCE

Steps:

• Cook linguine in a pan or pot of salted water for around 10 minutes to achieve al dente texture.
• Heat olive oil in a large pan and cook the mushrooms for about 5 minutes until they're all soften.
• Season the mushrooms with salt and pepper. Add the unsalted butter and cook until the butter is melted for about 3 minutes.
• Add the pasta to the sauce. Add the parmesan and toss to coat the pasta in the sauce.
• Ready to serve~.