Tag Archives: mushrooms

Pappardelle with Mushrooms

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Ingredients:

1 pound of pappardelle (or penne)
1 onion, finely diced
1 pound of mushrooms (porcini or you a choice)
1/2 cup of dry white wine
1/2 cup of olive oil,
12 ounces of mild Italian sausage, de-cased (optional)
one 28 ounce can of peeled Italian tomatoes, puréed
Salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano, grated

In a large skillet over medium heat, sauté the onions in olive oil until lightly golden. Add the sausage and break apart with a fork. When the sausage is lightly browned, add the white wine and allow to evaporate.

In a separate skillet, heat some olive oil and add the mushrooms, cooking until they are render liquid and then reduce. Add the sausage mixture. Add the tomatoes, salt and pepper. Cook for about 30 minutes until reduced

Bring a large pot of salted water to a boil. Cook the pasta until al dente (one minute less than the package instructions). Drain and add to the skillet with the mushrooms. Mix well. Serve with a sprinkle of Parmigiano.

Possible additions or substitutions: add 1 cup of peas to the skillet 5 minutes prior to ending the cooking. Or add 1/2 cup of heavy cream when the tomatoes are added. Or, substitute 6 ounces of pancetta, cut in thick strips, in lieu of the sausage. 

TAGLIATELLE ai FUNGHI PORCINI – MUSHROOMS

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  • 1-pound porcini mushrooms, or 8 ounces if using dried
  • 2 cloves garlic, finely chopped
  • ¼ cup olive oil
  • Salt to taste
  • ¼ cup flat-leaf parsley, coarsely chopped
  • Freshly ground black pepper to taste
  • 1-pound tagliatelle, or fettuccine
  • Grated Parmigiano

 

Clean the mushrooms. If using dried porcini, soak them in cold water for 20-30 minutes until their size and moisture are restored. Slice them into bite- sized pieces.

In a large skillet, over medium heat sauté the garlic in the olive oil until it’s golden. Add the mushrooms and cook over medium heat for 15-20 minutes. Add salt and pepper to taste.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions). Drain, and retain one cup of the cooking water. Add the pasta to the mushrooms. Add the parsley, and then cook together for about a minute. Add some of the retained cooking water if the pasta seems too dry.

Serve with grated Parmigiano.

 

RIOSTTO ai PORCINI – SUNDAY PASTA

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  • One-pound fresh Porcini mushrooms (or 2 ounces dried);
  • 12 ounces of Carnaroli rice (or Arborio);
  • 4 ounces of butter;
  • 2 tablespoons of olive oil;
  • 1 onion, finely diced;
  • 1 clove of garlic, minced;
  • 4 cups of vegetable broth (or chicken broth);
  • Salt to taste;
  • Freshly ground pepper to taste;
  • 2 tablespoons of chopped parsley; and
  • 4 ounces of grated Parmigiano cheese.

Rinse the mushrooms under cold water; remove the base of the stem of the mushroom and wipe the remaining stem and cap with a clean damp cloth (or paper towel). Slice the mushrooms lengthwise into strips. (if using Rinse dried mushrooms, follow the package instructions to reconstitute the mushrooms in water).

In a large skillet over medium heat, melt the butter and add the onion. Cook until golden and then add the rice. Stir the rice a couple of minutes until the butter is well absorbed. Heat the broth in a separate pan and keep warm. Add one ladle of the broth at a time, stirring constantly until absorbed. Repeat the process until all of the broth is absorbed, adding the mushrooms as described below.

In another pan, heat the olive oil over medium heat, stir in the garlic and when golden brown add the sliced mushrooms. Sauté the mushrooms over a medium-high heat for about 10 minutes. Add salt and pepper to taste, as well as some of the vegetable broth if necessary to keep moist. Remove from the heat and mix in the chopped parsley.

When the rice is about 5 minutes from done, add the mushrooms. Add the final ladle of broth and finish cooking together. Remove from the heat and mix in the Parmigiano cheese. Serve immediately with a sprinkle of Parmigiano cheese and fresh ground pepper.

 

PASTA: TAGLILATELLE WITH PORCINI MUSHROOMS

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    • 1 pound of tagliatelle

    • 1 pound of fresh (or 8 0z. of dried) porcini mushrooms

    • ¼ cup olive oil

    • 2 cloves garlic chopped

    • ¼ cup fresh Italian parsley chopped

    • Salt and pepper to taste

    • Parmigiano cheese

Soak dried mushrooms in cold water for 20-30 minutes until their size and moisture are restored.  Slice them into bite sized pieces.  In a large skillet, heat the oil and add the garlic.  Cook until golden.  Add the mushrooms and cook over
medium heat for 15-20 minutes.  Add salt and pepper to taste.

Bring a large pot of salted water to boil.  Cook pasta until al dente.  Drain and add to mushrooms.  Add the parsley.  Then cook together for about a minute.  Add some of the retained cooking water if necessary.  Serve with cheese.