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How To make Angel Hair Pasta with Whipped Cream and Porcini
1/2 oz Dried porcini mushrooms *
3 tb Olive oil
1/2 c Chopped shallots
3/4 lb Fresh mushrooms, chopped
1/2 pt (1 cup) whipping cream
3/4 c Angel hair pasta
1/4 c Parmesan cheese
pn Salt and pepper to taste Place the porcini in a small bowl and and 1/2 cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid. Heat a large frying pan. Add the oil and shallots, and saute a minute. Add the fresh mushrooms and saute until tender. Chop the porcini coarsely and add to the frying pan, along with the reserved liquid. Simmer until most of the liquid is evaporated. Bring a large pot of water to a boil along with a pinch of salt. In a separate bowl, whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked. Cook the pasta in the boiling water until al dente. Drain well, return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste. Using a large spatula, fold all of the ingredients together. Do this quickly, yet carefully, so that the whipped cream doesn't collapse entirely. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish. Serve immediately. * Or other dried mushrooms Source: Frugal Gourmet Celebrates Christmas Typed by Dale/Gail Shipp
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Recipe Creamy Garlic Pasta With Mushrooms and Prosciutto
Recipe - Creamy Garlic Pasta With Mushrooms and Prosciutto
INGREDIENTS:
-1 cup chicken broth
●3/4 cup whipping cream
●3 large garlic cloves
●1/4 teaspoon crushed red pepper flakes
●1/2 cup parmesan cheese , grated
●1 tablespoon butter
●12 ounces cremini mushrooms or 12 ounces button mushrooms , 1/2-inch pieces
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If you are looking for a delicious meal that will warm you up on a cold night you have come to the right place. While this dish is delicious, it is definitely not diet friendly. Between the heavy cream and Parmesan cheese there are quite a few calories hiding in there. While you can reduce the calories by using less heavy cream or substituting with half and half, you will definitely lose some of the flavor. However we do not cook heavy meals like this very often and would rather enjoy the flavor and ignore the calories.
Ingredient List (14-20 Servings):
1/2 of a medium sized onion, chopped
6 cloves of garlic, minced
10 medium tomatoes, chopped
2 teaspoons of oregano
2 teaspoons of basil
1 teaspoon of thyme
Salt and pepper to taste
3 1/2 cups of heavy cream
8oz parmesan cheese, grated
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Ingredients:
- 1 clove garlic, grated
- 1 shallot, fine diced
- 200g bacon, diced
- 200g mushrooms, thinly sliced
- 50g Parmesan cheese
- 1/2 cup white wine
- 1 tbsp butter
- 1 tbsp olive oil
- 200ml thickened cream
- 1 tbsp parsley
- 100g fettuccine
1. Combine butter and olive oil in a frying pan on medium/high heat. Allow butter to melt before adding shallot, bacon and mushrooms, seasoning with salt and pepper. Cook for 5-10 minutes or until the moisture has been cooked out and the bacon and mushrooms are nice and brown
2. Heavily season boiling water with salt and drop in fettuccine, stirring for 30 seconds to a minute to avoid sticking
3. Add garlic, stirring for 30 seconds before deglazing the pan with white wine, making sure to scrape the bottom of the pan clean. Cook until wine has reduced by 90%
4. Pour in thickened cream and turn the heat down to medium/low. Bring cream to a simmer and allow to cook, reducing, for 4-5 mins.
5. Add cooked and drained pasta to the cream sauce, stirring to combine. Add Parmesan and taste for seasoning
6. Serve with fresh chopped parsley as a garnish
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