PENNE BOSCAIOLA (WOODSMAN-STYLE PASTA WITH MUSHROOMS AND BACON) RECIPE
An earthy and smoky pasta dish rich with mushrooms, tomato, cream, and bacon.
Provided by Daniel Gritzer
Categories Mains Quick Dinners
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.
- Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.
- Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper.
- Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water.
Nutrition Facts : Calories 675 kcal, Carbohydrate 64 g, Cholesterol 80 mg, Fiber 10 g, Protein 23 g, SaturatedFat 16 g, Sodium 965 mg, Sugar 11 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
RAVIOLI WITH PORCINI SAUCE
The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 6
Steps:
- Place mushrooms in a medium bowl; add 4 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
- Heat butter in an 8- or 10-inch skillet over medium-low heat. Add shallot; cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high; add mushrooms, and cook, stirring often, until golden brown, about 3 minutes.
- Add reserved liquid; season with salt and pepper. Bring to a boil. Reduce heat; simmer until sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Remove from heat; stir in heavy cream.
- Meanwhile, cook ravioli in a pot of boiling salted water until they float to the top, according to package instructions. Drain, and divide among serving bowls; spoon mushroom sauce over ravioli.
PORCINI MUSHROOM SAUCE
Steps:
- Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
- Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
CREAMY ITALIAN PORCINI MUSHROOM SAUCE
Make and share this Creamy Italian Porcini Mushroom Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
- Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
- Reduce the heat and add the cream and brandy and heat for 2-3 minutes.
Nutrition Facts : Calories 142.9, Fat 11.3, SaturatedFat 6.5, Cholesterol 30.2, Sodium 204.1, Carbohydrate 4.9, Fiber 0.4, Sugar 1, Protein 1.3
PORCINI CREAM SAUCE ALLA REGINA DIABLA
Simply luscious on a pan seared filet mignon or chicken breast. It can also serve as a rich pasta sauce.
Provided by M Peters @DevilQueen
Categories Other Sauces
Number Of Ingredients 11
Steps:
- Put the broth and porcini into a microwave-proof bowl, microwave on hi for 1-2 minutes or until boiling. Let sit until mushrooms soften up a bit. (About ½ hour... I do this first and then get the other stuff together.) After the mushrooms are softened, scoop them out of the broth, drain and chop coarsely, saving the broth. Set aside. Strain broth through cheesecloth or a coffee filter (this will keep the sand out of the sauce) and set the broth aside. Melt the butter over medium-high, sauté the shallots and garlic until softened and golden, but not burned (5 or so minutes). Add the reserved mushrooms and sauté for another 5 minutes. Deglaze the pan with the cognac (watch out, it may flare up). Add the reserved broth and simmer for about 30 minutes (to reduce the liquid), add the cream, tarragon and nutmeg and simmer for another 10-15 minutes until the sauce thickens (fresh cream will not curdle). Stir in the parsely. Add salt and pepper to taste (taste it first, the reduced broth should already have given you enough salt).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love