Best Mushroom Pasta Pilaf Recipes

MUSHROOM PASTA PILAF

Mushroom Pasta Pilaf image

This simmered side dish is an excellent complement to Mom's shish kabobs or any beef main dish. Tiny pieces of pasta pick up bold seasoning from mushrooms, onions and Worcestershire sauce. It makes a delightful change of pace.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1 small onion, chopped
1/4 cup butter, cubed
1-1/3 cups uncooked ring, orzo or other small pasta
1 can (10-1/2 ounces) beef consomme, undiluted
1 cup water
1 can (7 ounces) mushroom stems and pieces, undrained
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon soy sauce
Dash pepper

Steps:

In a large skillet, saute onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat cover and simmer for 2 minutes or until the pasta is tender and liquid is absorbed.

Nutrition Facts : Calories 136 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 744mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

MUSHROOM PASTA PILAF

Mushroom Pasta Pilaf image

This recipe is based on one from Rachael Ray, but I changed it around quite a bit to suite our tastes and what I had on hand. Anyway, this works on its own as a main dish or as a side dish with beef or chicken. It's quite hearty!

Provided by Jainagirl

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces white button mushrooms, sliced
5 ounces shitake mushrooms, sliced
1 medium onion, diced, Vidalia preferred
2 garlic cloves, put through press
1 lb thin spaghetti, broken into 2-inch pieces, Barilla preferred
2 (14 1/2 ounce) cans beef broth or 2 (14 1/2 ounce) cans chicken broth
1 cup water
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
sea salt
black pepper, freshly ground
2 1/4 ounces slivered almonds, toasted in a dry skillet over medium-low heat
5 ounces arugula
1/2 lemon, juiced and juice strained
extra virgin olive oil

Steps:

In large saute pan with a tight-fitting cover, sauté broken pasta in aabout 1 tablespoon extra virgin olive oil over medium-low heat until golden. Remove and reserve.
Add onion and saute until tender. Add garlic and saute 1 minute.
Add mushrooms and saute until tender and liquid they give off cooks off.
Season mixture to taste with sea salt and freshly ground black pepper.
Add broth and 1 cup plain water, worcestershire sauce and wine. Stir until blended. Bring to a boil. Reduce heat to simmer. Cover and cook over medium-low heat until liquid is absorbed, about 15 - 20 minutes. If pasta is not al dente at end of cooking time, add 1/2 cup water and cook, covered, until absorbed. If some liquid remains, uncover and reduce over medium heat, stirring often, until liquid is evaporated.
Just before serving, drizzle greens with about 2 to 3 teaspoons olive oil and 2 to 3 teaspoons lemon juice to taste. Toss very gently.
Serve pasta in bowls, topped with dressed greens and sprinkled with toasted almonds. Optional: Sprinkle with grated blend of parmesan and romano cheese.

Nutrition Facts : Calories 583.7, Fat 11.4, SaturatedFat 1.3, Sodium 804.2, Carbohydrate 88.1, Fiber 3.8, Sugar 4.1, Protein 31.5