DRIED SHIITAKE MUSHROOM PASTA RECIPE RECIPES
HERBED PASTA WITH SHIITAKE MUSHROOMS RECIPE - FOOD.COM
A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
- Cook pasta according to package directions and set aside.
- In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
- Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
- Add wine. Cook another 2-3 minutes to allow flavors to blend.
- Add milk and let simmer until liquid is almost evaporated.
- Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
- Sprinkle with Parmigiano-Reggiano and serve.
Nutrition Facts : Calories 496.6, FatContent 18.4, SaturatedFatContent 6.7, CholesterolContent 22.6, SodiumContent 269.3, CarbohydrateContent 62.7, FiberContent 3, SugarContent 2.8, ProteinContent 16.2
SHIITAKE ANGEL HAIR PASTA RECIPE | ALLRECIPES
Great with grilled beef dishes.
Provided by Ann
Categories Main Dishes Pasta
Yield 4 servings
Number Of Ingredients 12
Steps:
- Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
- Meanwhile cook pasta in a large pot of boiling salted water until al dente.
- Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Nutrition Facts : Calories 300.7 calories, CarbohydrateContent 28.4 g, CholesterolContent 43 mg, FatContent 16.3 g, FiberContent 2.3 g, ProteinContent 7.5 g, SaturatedFatContent 7.8 g, SodiumContent 194.4 mg, SugarContent 2.1 g
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1. Heat the olive oil in a large frying pan over a medium heat and fry the eschallots and garlic until fragrant. Add the enoki, Swiss brown, king oyster and portobello mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
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