Best 2 Mushroom Ragù Pasta Recipes
Mushroom ragù pasta is a classic Italian dish that combines the earthy flavors of mushrooms with the rich, savory taste of a slow-cooked tomato sauce. This hearty and flavorful meal is perfect for a cozy dinner party or a casual weeknight meal. With its simple ingredients and easy-to-follow instructions, this dish is sure to become a favorite in any kitchen. This article will provide you with a step-by-step guide to creating the perfect mushroom ragù pasta, ensuring that you end up with a delicious and satisfying dish.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHROOM RAGù PASTA
Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you're stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, shaved fennel, or some mustardy bitter greens.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
- While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
- Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
- Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.
PASTA WITH CREAMY SPINACH MUSHROOM RAGú
Steps:
- Bring a large pot of salted water to a boil.
- Heat the olive oil in a large heavy pot over high heat. Cook the mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a medium heatproof bowl.
- Reduce the heat to medium and add the butter, onion, garlic and serrano and cook, stirring often, until the onions are translucent and softened, about 6 minutes. Add the spinach and 1/4 cup water, cover and cook until the spinach is wilted, about 5 minutes. Return the mushrooms to pot.
- Meanwhile, boil the pasta, stirring occasionally, until just under al dente, about 2 minutes less than the package directs.
- Reserve 3/4 cup of the pasta cooking liquid and drain the pasta. Transfer the pasta and reserved cooking liquid to the pot with the spinach and mushrooms and add the crema. Bring to a boil and reduce to a simmer over medium heat, tossing the pasta constantly, until the pasta has fully cooked through and has absorbed some of the liquid, about 3 minutes. The sauce should be thick and creamy and will continue to thicken as it sits.
- Remove the pot from the heat. Add the 1 cup basil, 1/2 cup Parmesan and 1/4 teaspoon pepper and toss to combine. Taste and season with more salt, if needed.
- Divide the pasta among bowls and top with more Parmesan and basil leaves.
Tips:
- Use high-quality ingredients: Fresh mushrooms, flavorful cheese, and a rich sauce will make all the difference in your mushroom ragù pasta.
- Don't be afraid to experiment with different types of mushrooms: There are many different types of mushrooms available, so feel free to mix and match different varieties to create your own unique flavor combinations.
- Cook the mushrooms properly: Mushrooms should be cooked until they are soft and tender, but not mushy. Overcooked mushrooms will lose their flavor and texture.
- Make sure the sauce is flavorful: The sauce is the key to a great mushroom ragù pasta. Be sure to use a flavorful base, such as a tomato sauce or a béchamel sauce, and add plenty of herbs and spices.
- Use a variety of textures: A combination of soft, chewy, and crispy textures will make your mushroom ragù pasta more interesting and enjoyable to eat.
- Garnish with fresh herbs and cheese: A sprinkling of fresh herbs and cheese will add a finishing touch of flavor and color to your mushroom ragù pasta.
Conclusion:
Mushroom ragù pasta is a delicious and versatile dish that can be enjoyed by people of all ages. With a few simple tips, you can make a mushroom ragù pasta that is sure to impress your family and friends. So next time you're looking for a quick and easy meal, give mushroom ragù pasta a try. You won't be disappointed!
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