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How To make Penne with Wild Mushroom Sauce
1 Pound Wild Mushrooms (Shiitake, Hen Of
The Woods Or Oyster Mushrooms) 2 Tablespoons Olive Oil
3 Tablespoons Butter
6 Tablespoons Shallots
Coarsely Chopped
1 3/4 Cups Chicken Stock
1/3 Pound Fontina Or Provolone Cheese At Room
Temperature (About 1 Cup) :
Cut Into 1/4" Cubes 3/4 Cup Grated Parmesan Cheese
1/2 Cup Basil Finely Chopped
1/2 Teaspoon Thyme :
Finely Chopped
Salt -- To Taste 1 Pound Penne Or Ditalini
1. Rinse the mushrooms and pat dry with paper toweling. Cut the mushrooms into thin slices or bite-size pieces.
2. Heat 1 tablespoon of the oil in skillet and add the mushrooms. Cook, stirring frequently, about 5 minutes. Add half of the butter and the shallots, sitrring to blend. Cook about 5 minutes longer and add the stock. Bring to the boil and add the fontina cheese. Let cook over relatively high heat about 5 minutes. Stir in the remaining butter and the Parmesan cheese. Stir to blend well. Add 1/4 cup of the basil and the thyme and stir.
3. Meanwhile, bring about 3 quarts of water to the boil and add salt. Add the penne and cook until al dente. Reserve about 1/4 cup of the cooking liquid. Drain the pasta immediately and return it to the pot. Add the reserved pasta liquid and remaining 1 tablespoon of olive oil and stir to blend. Transfer equal portions of the pasta onto each of 4 to 6 hot pasta plates. Spoon equal portions of the mushroom sauce onto each serving and sprinkle each serving with the remaining basil.
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Creamy Mushroom Sauce Pasta ????
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Penne TWO Ways | Creamy Penne Pasta with Mushroom Sauce AND Penne with Pesto Sauce
In this video, learn how to make penne two ways! First is a creamy pasta with wild mushroom sauce, and next is a penne pasta with pesto sauce. Check out my video on making a homemade pesto!
Ingredients: Yields 2-3 Portions for each Pasta
Penne with Mushroom Cream Sauce
1/2 Pound Penne Pasta
1 Pound Cremini mushrooms- cut into quarters
1 Pound Shiitake Mushrooms
1 Teaspoon Olive Oil
3/4 Teaspoon Salt
1/2 Teaspoon Black Pepper
3/4 Cup Parmesan Cheese
10 Ounces Heavy Cream
Parsley for garnish
Penne with Pesto
1/2 Pound Penne Pasta
5 Tablespoons Pesto
5 Ounces Broccoli- Cooked
5 Ounces Cherry Tomatoes- cut in half
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2-3 Tablespoon s Olive Oil- as needed
Happy Cooking!!!!
0:00 Intro
0:52 Penne with Wild Mushroom Cream Sauce
2:15 Sauté Garlic
3:00 Add Mushrooms
4:45 Add Heavy Cream, Seasoning, Parmesan
6:10 Penne with Pesto, Sauté Garlic
7:30 Add Pasta and Seasoning, then Pesto
9:00 Add Broccoli and Tomatoes
10:00 Plating and Tasting
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Mushroom Pasta
This is a mushroom pasta that's nice and juicy, in no way dry and dull even though it's not lavished with a cream based or tomato sauce. This pasta is buttery and garlicky, and it's 6 ingredient magic at its best.
Plus my little trick to make extra buttery mushrooms using LESS butter!
PRINT RECIPE:
PENNE WITH WILD MUSHROOMS AND CRISPY PANCETTA
#pasta #cookingathome #foodideas #homechef #homemade
How to Make Creamy Mushroom Pasta | White Sauce Penne Pasta Recipe | Cheesy White Sauce Pasta Recipe
Creamy Garlic Mushroom Pasta with veggies is rich and the perfect comfort food! Learn how to make creamy mushroom pasta with this video.This vegetarian mushroom pasta recipe with veggies is so easy to make! A classic béchamel sauce is mixed with sautéed mushrooms with garlic, onions, and carrots. This simple creamy mushroom pasta is a perfect vegetarian dinner tonight, ready on your table in about 20 minutes!
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PRODUCTS USED:
Whisk:
Non-stick pan:
All purpose flour:
Colander:
Olive oil:
Cutting board:
Chef's knife:
Penne:
Pepper mill:
Ground nutmeg:
salt:
RECIPE FOR BECHAMEL SAUCE:
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Dishy Dinners - Episode 1 - Wild Mushroom Pasta
Step by step on how to cook a masso creamy wild mushroom pasta - pure deadly lads
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