Best Tagliatelle With Mushrooms In Red Wine Recipes

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CREAMY TAGLIATELLE AND MUSHROOMS



Creamy Tagliatelle and Mushrooms image

A quick and creamy tagliatelle dish that showcases delicious cremini mushrooms contrasted with cream and garlic in a white wine sauce.

Provided by Erren Hart

Categories     Dinner

Time 25m

Number Of Ingredients 11

2 tablespoons butter (chopped)
1 tablespoon olive oil
1 onion (chopped)
3 garlic cloves (chopped)
8 ounces cremini mushrooms (sliced)
½ cup white wine
½ cup whipping cream (or half and half)
1 tablespoon fresh parsley (chopped)
8 ounces dried Tagliatelle
salt and pepper (to taste)
Parmesan cheese (for serving)

Steps:

  • Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
  • Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
  • Add the mushrooms and cook until soft. Season well with salt and pepper.
  • Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
  • Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.

Nutrition Facts : Calories 453 kcal, Carbohydrate 48 g, Protein 11 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 80 mg, Sugar 4 g, Fiber 3 g, ServingSize 1 serving

SAUTéED MUSHROOMS WITH RED WINE



Sautéed Mushrooms With Red Wine image

Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.

Provided by Just Call Me Martha

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb mushroom, sliced
2 tablespoons butter
1/4 cup red wine
salt and pepper
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice

Steps:

  • Melt butter in large frying pan.
  • Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
  • Add salt, pepper and red wine.
  • Simmer for 5 minutes.
  • Add lemon juice and parsley.
  • Toss well.

Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7

TAGLIATELLE WITH MUSHROOMS IN RED WINE



Tagliatelle With Mushrooms in Red Wine image

This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.

Provided by Florence Fabricant

Categories     pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
12 ounces cremini mushrooms, wiped clean, cut in 1/2-inch dice
Salt
1 medium onion, finely chopped
4 cloves garlic, minced
4 canned San Marzano tomatoes, drained and finely crushed with a fork
1/2 cup dry red wine
1 teaspoon anchovy paste
Ground black pepper
2 tablespoons minced flat-leaf parsley leaves
1 pound fresh tagliatelle or fettuccine
Freshly grated Parmigiano-Reggiano cheese

Steps:

  • Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
  • Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
  • Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
  • Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.

Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams

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