Best Mushroom Pasta Sauce Recipes

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PASTA WITH WILD MUSHROOM SAUCE



Pasta with Wild Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Steps:

  • In a large stock pot, bring salted water to a boil.
  • In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
  • Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
  • Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

PASTA WITH MUSHROOM GARLIC SAUCE



Pasta with Mushroom Garlic Sauce image

This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food

Provided by Bergy

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb linguine, cooked ala dente,drain
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
parmesan cheese, grated

Steps:

  • In a skillet melt 2 tbsp Butter.
  • Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
  • Cook until the mushrooms are just tender.
  • Add remaining butter and olive oil.
  • Stir and remove from heat.
  • When Pasta is cooked reheat the sauce add parsley.
  • Mix with Pasta and enjoy.

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley

Steps:

  • Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE



Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
4 fresh sage leaves
Kosher salt and ground black pepper
1 pound mixed wild mushrooms, sliced
1 pound fresh fettuccine
1 cup frozen peas (no need to defrost)
1 cup chicken stock
1 clove garlic, grated on a rasp
3 cups grated Pecorino Romano cheese
2 cups heavy cream

Steps:

  • For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
  • Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
  • For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
  • Top each portion with a fried sage leaf.

ORCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE



Orchiette Pasta with Wild Mushroom Cream Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 11

12 ounces orchiette pasta
2 tablespoons olive oil
1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced
1/4 cup chopped shallots
1 tablespoon chopped garlic
2 teaspoons minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream
1/2 cup finely grated Parmesan
2 tablespoons finely chopped chives

Steps:

  • In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
  • Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
  • Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.

ZUCCHINI, MUSHROOM, AND FRESH TOMATO SAUCE OVER PASTA



Zucchini, Mushroom, and Fresh Tomato Sauce over Pasta image

Make and share this Zucchini, Mushroom, and Fresh Tomato Sauce over Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup chopped onion
1 cup diced trimmed zucchini (1 1/2 inch dice)
1 cup diced mushroom
2 garlic cloves, minced
1 cup chopped fresh tomato
1/2 teaspoon salt
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1 lb penne, cooked al dente and drained
grated parmesan cheese

Steps:

  • Heat the oil in a wide saucepan; add in onion; stir/saute 5 minutes.
  • Stir in zucchini and mushrooms; saute over high heat, stirring, until tender, about 10 minutes.
  • Stir in garlic; saute 1 minute.
  • Add in tomatoes; cook/stir 5 minutes.
  • Add in salt, parsley, and basil.
  • Toss hot pasta with the sauce; serve immediately; sprinkle grated parmesan on top.

Nutrition Facts : Calories 494.1, Fat 9.4, SaturatedFat 1.3, Sodium 303.5, Carbohydrate 96.2, Fiber 14, Sugar 2.9, Protein 10.2

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE



Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce image

This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!

Provided by Peter Alfieri

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 12

Number Of Ingredients 10

1 pound penne pasta
3 tablespoons extra-virgin olive oil, divided
1 pound bulk Italian sausage
1 pound baby portobello mushrooms, sliced
3 cloves garlic, minced
1 ½ cups heavy cream
¼ teaspoon salt, or to taste
¼ teaspoon cracked black pepper
½ cup grated Parmesan cheese
1 (8 ounce) package shredded whole milk mozzarella

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
  • Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
  • Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g

PASTA WITH MUSHROOM CREAM SAUCE



Pasta With Mushroom Cream Sauce image

This will make a nice meatless dinner for 2 or a side dish for 4. Add a dash of red-pepper flakes for a flavor boost.

Provided by MizzNezz

Categories     Vegetable

Time 16m

Yield 2 serving(s)

Number Of Ingredients 12

12 ounces pasta, i like bowties
2 tablespoons butter
2 cups sliced mushrooms
1/4 cup minced onion
1 tablespoon minced garlic
2 tablespoons flour
2 cups milk
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1 teaspoon parsley

Steps:

  • Cook pasta according to pkg directions; drain.
  • In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
  • Add onions and garlic; cook for 1 minute.
  • Add flour and cook and stir for 1 minute.
  • Add milk, basil, salt and pepper.
  • Cook and stir until sauce is thickened and smooth.
  • Remove from heat; add Parmesan cheese.
  • Toss with drained pasta.
  • Sprinkle with parsley.

CREAMY MUSHROOM SAUCE FOR PASTA



Creamy Mushroom Sauce for Pasta image

Creamy mushroom sauce for pasta, steak, or chicken.

Provided by andsha

Categories     Creamy Pasta Sauce

Time 50m

Yield 4

Number Of Ingredients 8

2 ounces dried porcini mushrooms
2 cups hot water, or as needed
1 stick butter
¼ cup finely chopped fresh Italian parsley
2 cloves garlic, finely chopped
⅔ cup heavy cream
⅔ cup dry white wine
salt and freshly ground black pepper to taste

Steps:

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
  • Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
  • Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
  • Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 9.9 g, Cholesterol 115.3 mg, Fat 38.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 23.8 g, Sodium 192 mg, Sugar 0.8 g

QUICK & EASY MUSHROOM CREAM SAUCE WITH PASTA



Quick & Easy Mushroom Cream Sauce With Pasta image

So fast its ready by the time the water boils and pasta cooks. This is a very tasty cream sauce that isn't murder on the waistline. Its amazingly customizable with adding in fresh veggies, coooked shrimp or chicken... sure to be a regular on your busy weeknight menus.

Provided by Meghan

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 (10 1/2 ounce) can low-fat cream of mushroom soup
1/2 cup low-fat sour cream
1/2 cup chicken broth or 1/2 cup white wine
1 tablespoon Worcestershire sauce
1 1/2 teaspoons ground black pepper
1/3 cup parmesan cheese, grated (even the powdery kind is fine)

Steps:

  • Set water for cooking pasta on to boil. Cook pasta for time indicated on box, drain.
  • While boiling water and cooking pasta, bring olive oil to heat over medium high in sauce pan.
  • Add in onion, sautee for 5 minutes or until soft, add in garlic and continue to sautee for 2 more minutes.
  • Stir in sour cream, can of soup, broth (or wine), worchestershire and pepper, stir until smooth. Reduce heat to medium and bring to simmer.
  • When sauce is thickened to your liking, stir in parmesan cheese then combine with the cooked, drained pasta.

CHICKEN, MUSHROOM AND SPINACH PASTA WITH BLUE CHEESE SAUCE



Chicken, Mushroom and Spinach pasta with blue cheese sauce image

Make and share this Chicken, Mushroom and Spinach pasta with blue cheese sauce recipe from Food.com.

Provided by Rogue Red

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast, diced
1 lb pasta, any kind
2 cups mushrooms, chopped in half
1 medium onion
1 cup cooked chopped spinach, from frozen or fresh
2 ounces blue cheese
10 ounces low-fat sour cream or 10 ounces yoghurt
salt
pepper
1 tablespoon olive oil

Steps:

  • Prepare the pasta, according to package directions, while you make the rest of the meal.
  • Put half the olive oil in a large pan, add the diced chicken and brown- set aside.
  • Put the rest of the olive oil in the pan and add the onions and mushrooms.
  • Cook until the juices from the mushrooms disappear (about 5- 7 mins) Add the chicken and spinach and mix thoroughly.
  • Add the sour cream and blue cheese and stir over a low heat until the blue cheese is melted.
  • Add the cooked pasta and stir to mix.
  • Add salt and pepper to taste and serve.

PASTA WITH ASPARAGUS AND CREAMY MUSHROOM SAUCE



Pasta with Asparagus and Creamy Mushroom Sauce image

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

Provided by Karielyn Tillman

Number Of Ingredients 19

Ingredients
1 box Everyday Value organic spaghetti pasta
Ingredients (for the asparagus)
12 stalks organic asparagus (diced in to 1½ inch pieces)
2 teaspoons 100% pure avocado oil
2 cloves garlic (freshly crushed)
1-2 pinches Himalayan pink salt
1-2 pinches 365 Everyday Value organic ground pepper
Ingredients (for the sauce)
2 cups organic shitake mushrooms
2 cups organic baby portobello mushrooms
1 ½ cups Whole Foods Market organic raw cashews
2 cups water (purified / filtered)
4 cloves garlic (freshly crushed)
1 bulb organic shallot (diced)
1 tablespoon 100% pure avocado oil
1½ teaspoon 365 Everyday Value organic dried rosemary
1-1½ teaspoons Himalayan pink salt
½ teaspooon 365 Everyday Value organic ground black pepper

Steps:

  • Directions
  • Prepare the veggies: dice the asparagus into 1 ½ inch pieces, dice the shallots, de-stem the mushrooms
  • Prepare the pasta according to the package directions.
  • While the pasta is boiling, add all the ingredients for the asparagus (diced asparagus, avocado oil, garlic, Himalayan pink salt, ground black pepper) to a skillet and sauté on medium/high heat for 4 - 5 minutes. Set aside.
  • While the pasta is boiling, add all the ingredients for the mushroom sauce to a Vitamix, or high speed blender, and blend until creamy and smooth; adjust the seasonings to your preference and water to get the consistency you prefer.
  • In a large mixing bowl, add the cooked pasta, sautéed asparagus and mushroom sauce together and gently toss until it is well combined and evenly distributed.

PASTA WITH PORCINI MUSHROOM SAUCE



Pasta With Porcini Mushroom Sauce image

Make and share this Pasta With Porcini Mushroom Sauce recipe from Food.com.

Provided by MsBindy

Categories     Vegetable

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 ounce dried porcini mushrooms (about 2/3 cup)
2 tablespoons butter
1 small onion, diced
1/2 teaspoon chopped dried rosemary
1/4 cup marsala
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon choppped fresh parsley
salt and pepper
1/2 lb whole wheat pasta
1/4-1/2 cup grated parmesan cheese

Steps:

  • Break each mushroom into 2 or 3 pieces.
  • Soak them in 1 cup of hot water for at least 20 minutes.
  • Melt the butter in a saucepan large enogh to hold the cooked pasta.
  • Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
  • Mix in the marsala and cook for 2 more minutes.
  • Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
  • Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
  • Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
  • Add salt and pepper to taste.
  • Cook pasta according to package directions.
  • When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
  • Add the cheese and toss everything to coat the pasta evenly.

Nutrition Facts : Calories 1149.9, Fat 61, SaturatedFat 37.2, Cholesterol 204.6, Sodium 422.1, Carbohydrate 109.2, Fiber 2.7, Sugar 4.2, Protein 26.3

PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE



Pasta with Chicken and Mushroom Alfredo Sauce image

We like this pasta with chicken and mushroom Alfredo sauce as-is but you can tweak it any way you like by adding or taking away anything. I sometimes add peas. Serve with garlic or any good crusty bread. Good stuff!

Provided by Tess DeFevers Ehling

Time 40m

Yield 8

Number Of Ingredients 11

cooking spray
2 (6 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package spaghetti
½ cup salted butter
2 cups sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
salt and ground white pepper to taste
¾ cup grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
  • Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
  • While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
  • Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
  • Drain pasta and add to sauce with shredded chicken.

Nutrition Facts : Calories 702.3 calories, Carbohydrate 46.6 g, Cholesterol 173.6 mg, Fat 47.4 g, Fiber 2.2 g, Protein 23.2 g, SaturatedFat 28.9 g, Sodium 327.9 mg, Sugar 2.6 g

CREAMY MUSHROOM, ONION & GARLIC PASTA SAUCE RECIPE - (4.3/5)



Creamy Mushroom, Onion & Garlic Pasta Sauce Recipe - (4.3/5) image

Provided by XrayKim

Number Of Ingredients 7

1/2 pound mushrooms
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 cup chicken stock
1 1/2 cups cream
2 tablespoons fresh dill, chopped

Steps:

  • Slice mushrooms, and finely chop onion and garlic cloves. Saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to brown and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper. Serve with your favorite pasta.

PASTA-ZUCCHINI-MUSHROOM TOSS WITH GARLIC-HERB SAUCE FOR ONE



Pasta-Zucchini-Mushroom Toss With Garlic-Herb Sauce for One image

I bought some zucchini at a farmers' market today. In the fridge, I had fresh mushrooms and decided on this recipe. It's a great way to enjoy garden vegetables of the summer season. This can easily be expanded for more servings.

Provided by VickyJ

Categories     One Dish Meal

Time 25m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1/2 tablespoon minced garlic
1/2 cup fresh mushrooms, sliced
1/2 cup zucchini, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 cup cooked angel hair pasta (or pasta of choice)
salt and pepper

Steps:

  • -Saute minced garlic in 2 Tbsp olive oil for 2-3 min over med-high heat.
  • -Add mushrooms and zucchini, and saute for 5 minute.
  • -Add seasonings.
  • -Cook angel hair pasta according to package directions.
  • -Using tongs, add pasta to the vegetable mixture, and toss gently.
  • -Enjoy with fresh rolls or garlic bread.

ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE



Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse image

This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.

Provided by Chef Remy 186273

Categories     One Dish Meal

Time 25m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 11

12 ounces orecchiette (or other pata if you prefer)
2 tablespoons olive oil
1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced
1/4 cup chopped shallot
1 tablespoon chopped garlic
2 teaspoons minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups heavy cream
1/2 cup finely grated parmesan cheese
2 tablespoons finely chopped chives (for garnish)

Steps:

  • In a large pot of boiling salted water, cook the pasta until al dente.
  • Drain pasta and return to the pot.
  • Cover to keep warm.
  • If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
  • If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
  • In a large saute pan, heat the oil over medium-high heat.
  • Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
  • Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
  • Add the cream.
  • Increase the heat to high, and bring to a boil.
  • Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  • Add the Parmesan and adjust the seasoning, to taste.
  • Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
  • Remove from the heat and divide equaly among serving bowls or plates.
  • Sprinkle each serving with chives and serve immediately.

ANGEL HAIR PASTA WITH CREAMY MUSHROOM SAUCE



Angel Hair Pasta With Creamy Mushroom Sauce image

Make and share this Angel Hair Pasta With Creamy Mushroom Sauce recipe from Food.com.

Provided by Barb G.

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces angel hair pasta (capellini)
1 1/2 cups fresh sliced mushrooms
1 medium onion, chopped (about 1/2 cup)
1 tablespoon butter
1 (3 ounce) package cream cheese, cut into cubes
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
2 tablespoons snipped chives

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, for sauce, in a medium saucepan cook the Mushrooms and onion in the butter until vegetables are tender.
  • Stir in cream cheese, salt and pepper.
  • Cook and stir over low heat until cheese is melted.
  • Gradually stir in milk and chives; heat through.
  • Pour sauce over pasta.
  • Toss to coat.
  • Serve immediately.
  • Makes 4 side servings.

PASTA WITH MUSHROOM-THYME CREAM SAUCE



Pasta With Mushroom-Thyme Cream Sauce image

Make and share this Pasta With Mushroom-Thyme Cream Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Healthy

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
1 lb sliced white mushroom
salt
ground black pepper
1/2 ounce dried porcini mushrooms (rehydrated with 1 cup liquid reserved)
1 1/2 cups half-and-half
1 tablespoon soy sauce
1 tablespoon fresh thyme
1 tablespoon cornstarch
1 shallot, minced
2 garlic cloves, minced
1/4 cup dry sherry
1 lb linguine or 1 lb spaghetti

Steps:

  • **Rehydrate the porcini mushrooms while the mushrooms brown.
  • Bring large pot of water to boil (4 quarts water).
  • Meanwhile, melt butter in medium saucepan over med-high heat; add in white mushrooms and ¼ teaspoon salt; cook until browned, about 8 minutes.
  • While mushrooms cook, pureed rehydrateed porcini mushrooms, 1 cup reserved porcini liquid, half-and-half, soy sauce, thyme, and cornstarch in a blender until smooth, about 30 seconds.
  • Stir shallot into saucepan with mushrooms; cook until softened, about 2 minutes.
  • Stir in garlic; cook until fragrant, about 30 seconds.
  • Stir in sherry and cook until nearly evaporated, about 1 minute.
  • Briefly re-blend porcini mixture to dissolve cornstarch; then stir into saucepan and simmer until thickened, about 2 mintues.
  • Remove sauce from heat and season with salt and pepper to taste.
  • Add pasta and 1 tablespoon salt to boiling water; cook, stirring often, until al dente.
  • Reserve ½ cup pasta water, then drain pasta and return to pot.
  • Stir sauce into pasta and add reserved pasta water as needed to loosen sauce; serve immediately.

Nutrition Facts : Calories 706.3, Fat 18.4, SaturatedFat 10.5, Cholesterol 48.8, Sodium 306, Carbohydrate 101, Fiber 5.4, Sugar 5.5, Protein 22.2

PASTA WITH CHICKEN MUSHROOM CREAM SAUCE



Pasta with Chicken Mushroom Cream Sauce image

Straightforward recipe that is always guaranteed to please!

Provided by LPATTERSON1978

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon butter
4 boneless, skinless chicken breast halves
½ cup onion, diced
12 shiitake mushrooms
1 cup heavy cream
salt to taste
1 tablespoon coarsely ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion until tender and translucent. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.

Nutrition Facts : Calories 794.2 calories, Carbohydrate 89 g, Cholesterol 157.6 mg, Fat 29 g, Fiber 5.1 g, Protein 45 g, SaturatedFat 16.5 g, Sodium 719.3 mg, Sugar 5.3 g

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