Best Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce Recipes

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ASIAGO CREAM SAUCE



Asiago Cream Sauce image

Make and share this Asiago Cream Sauce recipe from Food.com.

Provided by Mommy X 2

Categories     Sauces

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 ounces unsalted butter
1/4 cup diced onion
1 teaspoon chopped garlic
2 tablespoons all-purpose flour
1 3/4 cups chicken broth
2 1/4 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
1 pinch cayenne pepper
1/4 cup white wine
1/4 cup shredded asiago cheese
1 ounce butter

Steps:

  • In a saucepan melt 2 ounces butter.
  • Add onions and chopped garlic.
  • Saute over medium heat for 5 minutes.
  • Add flour and mix thoroughly.
  • Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes.
  • Add the salt, pepper and cayenne.
  • Whisk in white wine and let simmer for another 5 minutes.
  • Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese.
  • Cool in refrigerator.

Nutrition Facts : Calories 663.7, Fat 67.5, SaturatedFat 42, Cholesterol 229.1, Sodium 1012.5, Carbohydrate 8.9, Fiber 0.4, Sugar 1.1, Protein 5.7

WILD MUSHROOM BACON PASTA WITH BASIL ASIAGO CREAM SAUCE



Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce image

Make and share this Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce recipe from Food.com.

Provided by gailanng

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 cups heavy cream
2 tablespoons fresh basil, washed stemmed and chopped
1 pinch white pepper
1 teaspoon dry mixed Italian herbs
1 teaspoon onion powder
1 tablespoon chicken base or 1 tablespoon powdered chicken bouillon
1 teaspoon fresh garlic, minced
1/2 cup shredded asiago cheese
1 lb apple-wood smoked bacon, diced
1 teaspoon kosher salt
1 pinch white pepper
1 teaspoon granulated garlic
1/2 cup button mushroom, sliced
1/2 cup sliced shiitake mushroom, discard stems and sliced
1/2 cup portobello mushroom, diced
asiago cheese, basil cream sauce (full amount)
1 1/2 lbs penne pasta, cooked al dente
2 tablespoons fresh basil leaves, chiffanade (thinly sliced for garnishment)
1/4 cup shredded asiago cheese (for garnishment)

Steps:

  • To Make Asiago Basil Cream Sauce: Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
  • Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time or it will separate.
  • Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.
  • To Finish the Pasta: In a large saute pan, over medium high heat, add bacon and stir occasionally.
  • Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic add mushrooms and cook them thoroughly. Note: If there's excessive rendered bacon grease, remove some.
  • Add pasta to the saute pan and stir well.
  • Next, add the sauce and bring to a simmer for approximately ten minutes.
  • Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese.

Nutrition Facts : Calories 1850.4, Fat 117.1, SaturatedFat 57.2, Cholesterol 369.3, Sodium 3145.6, Carbohydrate 144.1, Fiber 19.2, Sugar 0.6, Protein 59.3

MUSHROOM-BACON PASTA



Mushroom-Bacon Pasta image

If you like mushrooms, you'll like this pasta dish! Make it a main course, or serve it as a side dish. As well, this dish easily doubles.

Provided by Lennie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb spaghetti (or linguini)
1/4 cup extra virgin olive oil
2 ounces diced bacon
2 cups sliced mushrooms (see first line of directions)
2 teaspoons capers, drained
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon hot pepper flakes
2 tablespoons chopped fresh basil

Steps:

  • Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
  • Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
  • Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
  • Add bacon and mushrooms to skillet and cook, stirring, until browned.
  • Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
  • Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
  • Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
  • Serve with parmesan cheese on the side.

QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)



Quick and Creamy Boscaiola Pasta (Bacon and Mushroom) image

I'm posting the original recipe, but will mention here, the changes I made, since I think that both are equally delicious. I subbed tortellini (any kind, though I used beef) for the .... well, actually, the recipe says, any pasta, though it recommends spaghetti. Tortellini worked well! And I subbed chorizo sausage for the bacon, since I had a lonely half a sausage in the freezer (about 100g). I sliced it thinly. I did use the mushrooms. And I added garlic. And I added fresh peas, lightly steamed, again, because I had them. I added them to the sauce in the last five minutes. Very versatile recipe!! Quick, easy, rich and delicious, mmmm! for pasta lovers everywhere! from Kitchen Classics : The Italian Kitchen

Provided by Karen Elizabeth

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

500 g pasta, your preference
1 tablespoon olive oil
6 slices bacon, chopped
200 g button mushrooms, sliced
625 ml cream
2 scallions, sliced
1 tablespoon freshly chopped parsley

Steps:

  • Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
  • While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
  • Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
  • Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
  • Stir the spring onion through the mixture.
  • Pour the sauce over the pasta, and toss to combine.
  • Serve sprinkled with the parsley.

Nutrition Facts : Calories 1024.4, Fat 60.1, SaturatedFat 33.5, Cholesterol 185.1, Sodium 165.2, Carbohydrate 99.9, Fiber 4.6, Sugar 4.4, Protein 22.4

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.

WILD MUSHROOM AND BASIL PASTA



Wild Mushroom and Basil Pasta image

A really easy, fast, and addictive pasta inspired by Bergy's Mushroom Pasta for 2. Go wild with your ingredients; the result is best when the basil is right out of your herb garden!

Provided by Izzy Knight

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

fresh pasta, enough for 4
2 medium portabella mushrooms, in 1/4 inch thick slices
2 cups cremini mushrooms, capped and quartered (button mushroom works too, go wild with your choice :-)
1/2 cup of packed fresh basil leaf
2 cloves garlic, peeled
extra virgin olive oil (use the good quality one you've been saving)
1/2 cup sherry wine or 1/2 cup dry white wine
1 -2 teaspoon soy sauce
shredded parmesan cheese
salt & freshly ground black pepper, to taste

Steps:

  • For sauce, heat heavy skillet.
  • Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
  • Add mushrooms and sautee until juices begin to emerge.
  • Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
  • Coat mushrooms and cook for another minute or so.
  • Add basil and cook until leaves are slightly wilted.
  • Remove garlic cloves.
  • Add salt and pepper to taste.
  • Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
  • Transfer to plates and top with mushrooms and grated parmesan.

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