CREAM OF MUSHROOM PASTA - BIGOVEN.COM
"A self taught recipe I've been making for 10+ years. Both quick and yummy"
Total Time 20 minutes
Prep Time 8 minutes
Yield 2
Number Of Ingredients 6
Steps:
- "Fill a pot half way full with water, set stove to high until water boils. Adjust to medium and add your choice of pasta noodles. Cook till noodles become tender to your taste. In a microwave safe bowl, mix cream of mushroom soup and other ingredients, heat in microwave for 30 seconds. stir till smooth. Drain noodles and add cream mixture to pot. Stir everything together and serve in bowls. Bon appetite! "
Nutrition Facts : Calories 378 calories, FatContent 13.1458500006661 g, CarbohydrateContent 53.6882200015825 g, CholesterolContent 49.6000000027051 mg, FiberContent 2.28470007562637 g, ProteinContent 12.1491700011159 g, SaturatedFatContent 3.27957300042504 g, ServingSize 1 1 Serving (388g), SodiumContent 1298.44400001386 mg, SugarContent 51.4035199259561 g, TransFatContent 3.89564700002705 g
CHEF JOHN'S CREAMY MUSHROOM PASTA | ALLRECIPES
A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
Provided by Chef John
Categories Main Dishes Pasta
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
- Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
- Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
- Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
- Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 375.3 calories, CarbohydrateContent 33.6 g, CholesterolContent 60.6 mg, FatContent 22.4 g, FiberContent 2.1 g, ProteinContent 11.1 g, SaturatedFatContent 11.3 g, SodiumContent 371.3 mg, SugarContent 2.7 g
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