Mushroom Rigatoni pasta, so delicious, so creamy
Indulge in this creamy Mushroom Rigatoni ????✨ Here's what you'll need:
Ingredients:
0.5 lb rigatoni
2 shallots, finely chopped
1/2 cup grated Parmesan cheese
3 tbsp olive oil
0.5 lb assorted mushrooms (white, portobello, baby bella), cleaned and sliced
2 tbsp unsalted butter
1 clove garlic, minced
1½ cups heavy cream
Salt & black pepper, to taste
1½ tbsp Dan-O's Cheesoning seasoning
For serving:
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, shaved or sliced
Instructions:
Cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.
In a skillet, heat olive oil. Sauté shallots until translucent.
Add sliced mushrooms and cook until moisture evaporates.
Stir in butter and minced garlic until fragrant.
Pour in heavy cream, season with Cheesoning, salt, and pepper. Simmer for 4 minutes.
Add rigatoni and grated Parmesan to the skillet. Toss, using reserved pasta water for desired sauce consistency.
Cook for an additional 3 minutes, ensuring pasta is well-coated and heated through.
Serve hot, garnished with chopped parsley and Parmesan shavings. Enjoy! ???????? #pasta #creamy
Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
Rigatoni Pasta Recieps- Creamy Mushroom Sauce
This video shows rigatoni pasta recipes with creamy mushroom sauce. This amazing creamy pasta is inspired by Asian food recipes, quite common in Japan and Korea, known as Miso Cream Pasta. You do not have to roll your dough since this one is a dry pasta recipe and it is simple and glamourous in the flavor profile. The sauce works incredibly well with other types of pasta but my personal preference is the short pasta with enough space to hold the sauce just like rigatoni.
Ingredients (2 Servings)
-Rigatoni 240g
-Beef (or vegetable) Stock 1/2 cup
-Miso (white) 1 Tbsp
-Vegetable oil 2 Tbsp
-Brown (Cremini) Mushroom 200g
-Unsalted Butter 1 Tbsp
-Garlic (minced) 1 Tbsp
-Onion (small diced) 1/2 ea
-Thyme 3 sprigs
-35% Cream 1 cup
-Parsley 2 Tbsp
-Sage 6 leaves
Directions
1. Mix Miso and the stock to make a solution to be easily mixed with everything.
2. On high heat, quick shallow fry sage leaves to extract the flavor and reserve fried sage for the garnish.
3. Let the oil cool down a little bit and start cooking mushroom on medium-high heat with a pinch of salt. Do not move the mushrooms and brown the surface on the pan.
4. Once the mushrooms are softened and lightly browned, add onions, garlic, thyme and deglaze the pan with Miso+Stock and reduce it by 1/4 of its original volume.
5. Mix in the cream and bring it to a boil, stirring constantly and add parsley and lemon zest.
6. Cook rigatoni in salted boiling water for 10-12 minutes depending on the pasta product and mix it with sauce.
7. Adjust the sauce consistency by adding the pasta water and cook everything in the pan for 2 more minutes on medium-low heat.
8. Serve with Parmigiano-Reggiano and crushed black pepper.
Creamy Tomato Rigatoni Pasta : ready in 25 minutes! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
500 grams dry rigatoni pasta (about 1 lb)
1/2 small onion (finely diced)
1 tablespoon finely minced fresh garlic (3-4 cloves)
1 teaspoon salt
½ teaspoon Italian seasoning
⅛-¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)
1/4 teaspoon black pepper
1 tablespoon all purpose flour
1½ cups heavy cream (or sub half and half*)
1½ cups tomato pasta sauce (marinara or other)
3 tablespoons freshly grated Parmesan cheese
Instructions
Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce to medium and cook to al dente according to package directions.
Meanwhile, melt butter in a large skillet. Add onion and cook until softened and beginning to brown.
Stir in garlic, salt, Italian seasoning, crushed red pepper flakes and pepper. Cook 1 minute but do not let the garlic burn.
Stir in flour until now white remains.
Add cream and tomato sauce and stir until combined. Continue simmering over medium heat until slightly thickened.
When pasta is cooked, reserve 1 cup pasta water and drain.
Add cooked pasta to finished sauce in pan, and stir in just enough pasta water so that the sauce comes together (start with ¼ cup and add more as needed).
Sprinkle with Parmesan cheese before serving.
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.
Printable Version:
More Pasta Recipes:
Shrimp Fettuccine Alfredo:
Spinach & Ricotta Stuffed Pasta Shells:
Spaghetti Aglio e Olio:
Spaghetti with Meat Sauce:
Spaghetti With Tuna & Tomato Sauce:
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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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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals