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How To make Portabello Mushrooms, Pasta and Fresh Tomato Sauce
2 c Fresh Tomato Sauce
1/2 lb angel hair pasta
1/2 c flour
1 tb Emeril=D5s Creole Seasoning
1/4 c olive oil
4 portabello mushrooms each about 4-5=D3 in -- rins
ed & stemmed diameter 1/2 c coarsely grated fresh Parmesan cheese
Prepare the Fresh Tomato Sauce, and keep warm
Meanwhile, combine the flour with the Creole Seasoning until thoroughly b lended. Dredge the mushrooms thoroughly in the seasoned flour, shaking o ff any excess.
Heat the remaining oil in a large skillet over high heat. When the oil i s hot and almost smoking, add the mushrooms, top side first, and saute th em until golden brown, for about 1 minutes on each side. Remove from ski llet.
Cook pasta and drain.
To serve, mound 1/2 cup of pasta in each pasta bowl. Place 1 mushroom, t op side up, on each pasta serving. Nap with 1/2 c of sauce, and sprinkle with 2 tbs of the Parmesan.
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This Creamy Mushroom Pasta has the most flavor of any dish I've ever made like this...
Today we're making a super flavorful mushroom brandy cream sauce pasta. I used an assortment of mushrooms, but use what is fresh and available to you. Just cremini (baby Bella) or even white button mushrooms would be great. I hope you enjoy this mushroom brandy cream sauce spaghetti!
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Creamy Mushroom Sauce Pasta ????
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Creamy Mushroom Pasta Recipe
Follow this recipe to learn how to make Creamy and rich mushroom pasta. Perfect comfort pasta dish dish that you easily can make.
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RECIPE:
4-5 servings
Ingredients:
10oz (285g) pasta
2-3 tablespoons Olive oil
2 tablespoons (30g) Butter
1 onion, finely chopped
2-3 garlic cloves, crushed
7oz (200g) Chestnut mushrooms
7oz (200g) Shimeji Mushrooms
1 cup (240ml) Chicken/vegetable stock
1½ cups (360ml) Cream
1/4 cup (60ml) White wine
1 teaspoon Thyme
1/4 cup (25g) grated Parmesan cheese
Salt to taste
Black Pepper to taste
1/4 teaspoon Nutmeg
3-4 tablespoons chopped parsley
Directions:
1. To a large pot of water add salt and bring to a boil. Add pasta and cook to al dente according to package directions.
2. Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Add chopped onion, sauté for 2-3 minutes, add garlic and cook 1 minute more. Add sliced Chestnut mushrooms and shimeji mushrooms, season with salt, pepper and thyme, cook until golden brown and softened, about 6-7 minutes. Add white wine and cook until reduced by half.
3. Add the stock, cream, grated Parmesan cheese, salt pepper, nutmeg and stir. Bring to a simmer.
4. Add drained pasta, chopped parsley and toss. If needed add more cream/liquid.
5. Serve immediately.
Notes:
• You can use any mushrooms that you like.
• If you prefer making the recipe without alcohol, replace the wine with cream/stock.
• You can use heavy cream or half & half.
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Easiest and only mushroom recipe you need #mushrooms #cooking #vegan #vegetables
Secret to the CREAMIEST garlic mushroom PASTA!
I don’t think there’s a time of the year I don’t crave garlic mushrooms with pasta. I come back to it time and time again for comfort and ease. Hunt down a selection of interesting mushrooms for this Creamy Garlic Mushroom Pasta recipe, they will add flavour and texture beyond anything you’d get from regular old button mushrooms!
You'll need:
4 Tbsp. extra-virgin olive oil
1 onion, finely sliced
50g butter, cut into pieces
500g mixed wild mushrooms, torn into bite-size pieces
3 garlic cloves, finely sliced
450g bucatini
50ml dry white wine
250ml double cream
Zest and juice of ½ lemon
15g Parmesan, finely grated, plus more for serving
Small handful parsley, chopped
Freshly ground black pepper
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How to make Cheesy Stuffed Mushroom in Tomato Sauce
This is a great dish to make ahead of time then cook it in the oven the day of. These cheesy stuffed goodness would be a great appetizer for your New Years Eve party. It would even make for an amazing main course. Think of this meal like a pasta-less lasagna or a pasta-less ravioli. You can switch the cream cheese for mascarpone, I didn't in this case cause I wanted to keep the cost as low as possible.
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