MUSHROOM SAUCES RECIPES

Name: Pasta with Wild Mushroom Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 medium red onion, finely chopped; 2 cloves garlic, minced; 1 sprig marjoram, plus more for garnish; 1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced; 1 cup Mushroom Stock, recipe follows; 1 cup heavy cream; Salt; Freshly ground black pepper; 1 pound bucatini; Grated Parmesan; 2 cups chicken stock; 1/2 cup mushroom trimmings, stems, or pieces

More about "mushroom sauces recipes"

PASTA WITH WILD MUSHROOM SAUCE RECIPE - FOOD NETWORK

Pasta with Wild Mushroom Sauce Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Steps:

In a large stock pot, bring salted water to a boil.
In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

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