Best Spaghetti With Cremini Mushrooms Lemon And Thyme Recipes

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

Linguine with Lemon, Garlic and Thyme Mushrooms image

This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 ounces/4 cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

Steps:

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

EASY CREMINI MUSHROOM PASTA

Easy Cremini Mushroom Pasta image

This creamy pasta with cremini mushrooms is a tasty change from tomato or pesto sauce; on the table in about half an hour!

Provided by JustAddKetchup

Categories Fruits and Vegetables Mushrooms Crimini

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

½ (16 ounce) package linguine pasta
3 tablespoons unsalted butter, or more as needed
2 cups sliced cremini mushrooms
½ cup diced onion
2 cloves minced garlic
1 tablespoon all-purpose flour, or more as needed
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup heavy cream
2 1/2 tablespoons spreadable cheese with cracked pepper (such as Boursin)
½ teaspoon ground nutmeg, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water to thin out sauce later if necessary.
Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 48 g, Cholesterol 84 mg, Fat 26.6 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 16.1 g, Sodium 622.3 mg, Sugar 2.9 g

SPAGHETTI WITH CREMINI MUSHROOMS, LEMON, AND THYME

Spaghetti with Cremini Mushrooms, Lemon, and Thyme image

Time 45m

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 lb spaghetti
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
3 tablespoons olive oil
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
1 1/2 lb cremini mushrooms, trimmed and cut into 1/4-inch-thick slices (6 cups)
1 teaspoon freshly grated lemon zest
3 garlic cloves, chopped (1 tablespoon)
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon black pepper
2 tablespoons minced fresh parsley
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
Garnish: lemon wedges

Steps:

Cook pasta in a large pot ofboiling salted water until barely al dente.
While pasta is cooking, stir together bread crumbs, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until golden, 3 to 5 minutes, then return to bowl.
Heat 2 tablespoons butter and remaining 2 tablespoons oil in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring, until golden, about 4 minutes. Add zest and garlic and sauté, stirring, until mushrooms exude liquid, about 3 minutes. Add Worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes. Stir in thyme, pepper, and remaining 3/4 teaspoon salt.
Reserve 1 cup pasta cooking water, then drain pasta in a colander.
Transfer mushrooms to pasta pot, then add 1/2 cup reserved cooking water and bring to a boil. Stir in parsley and remaining 2 tablespoons butter. Return pasta to pot and add cheese, tossing to combine. If pasta seems dry, moisten with more cooking water.
Serve pasta sprinkled with bread crumbs and additional cheese.