Prepare to embark on a culinary journey that will tantalize your taste buds and create a symphony of flavors in your mouth. Pasta and mushrooms, two culinary gems, join forces in this delightful dish, complemented by a crispy parmesan crumb topping that adds a touch of elegance. Indulge in the earthy notes of mushrooms, the comforting embrace of pasta, and the savory richness of parmesan cheese, all harmoniously blended in a dish that will leave you craving for more. So, gather your ingredients, fire up your stove, and let's embark on this delightful cooking adventure together.
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MUSHROOM PASTA WITH PARMESAN
This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan.
Provided by Sonja Overhiser
Categories Main dish or side dish
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you'll likely only need a few tablespoons).
- Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl.
- Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
- To the skillet with the garlic butter sauce, add the mushrooms, cooked pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm.
Nutrition Facts : Calories 484 calories, Sugar 5.8 g, Sodium 192 mg, Fat 25.2 g, SaturatedFat 8.6 g, TransFat 0.3 g, Carbohydrate 53.9 g, Fiber 3.1 g, Protein 13.2 g, Cholesterol 26.5 mg
PASTA AND MUSHROOMS WITH PARMESAN CRUMB TOPPING
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish.
- Soak porcini in boiling-hot water in a bowl until softened, about 20 minutes.
- Spread out crumbs in a shallow baking pan and bake, stirring occasionally, until golden, about 6 minutes. Cool completely in pan on a rack, then toss with garlic, parsley, olive oil, pepper, and 1/2 cup cheese.
- Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse porcini to remove any grit. Pat dry and finely chop.
- Heat butter and extra-virgin olive oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion and garlic, stirring, until onion is golden, about 8 minutes. Add cremini mushrooms, oregano, salt, and pepper and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 10 minutes.
- Stir in chopped porcini, reserved soaking liquid, and broth and simmer 1 minute.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then transfer to baking dish and stir in mushroom mixture and remaining 1/2 cup cheese.
- Sprinkle bread topping evenly over pasta and bake, uncovered, until crumbs are golden, 15 to 20 minutes.
PASTA WITH MUSHROOM GARLIC SAUCE
This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food
Provided by Bergy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet melt 2 tbsp Butter.
- Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
- Cook until the mushrooms are just tender.
- Add remaining butter and olive oil.
- Stir and remove from heat.
- When Pasta is cooked reheat the sauce add parsley.
- Mix with Pasta and enjoy.
PARMESAN MUSHROOMS
This easy-to-make side dish goes well with steak or chicken. --Stephanie Marchese
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute mushrooms in butter for 2 minutes. In a small bowl, combine the sour cream, flour, salt and pepper; stir into mushrooms. Cook just until bubbly, stirring frequently. , Spoon the mushroom mixture into a greased 8-in. square baking dish. Sprinkle with cheese. Bake at 425° for 10-15 minutes or until golden brown. Sprinkle with parsley before serving.
Nutrition Facts :
PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS
Simple and light on a warm summer night!
Provided by Laura DeMarte
Categories Main Dish Recipes Pasta
Time 21m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
- Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g
PASTA WITH MUSHROOMS AND PARMESAN
This pasta dish gets most of its flavor from the sauteed mushrooms, along with a little garlic and Parmesan cheese. For a more complex flavor, use a variety of mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; season with salt and pepper. Cover skillet (it will be full); cook, tossing occasionally, until mushrooms have softened and released their liquid, 7 to 10 minutes. Uncover skillet, and reduce heat to medium; cook, tossing occasionally, until mushrooms are tender and browned, 10 to 12 minutes.
- Add mushroom mixture and Parmesan cheese to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately, topped with more Parmesan cheese.
Tips:
- Use a variety of mushrooms: The combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms, will add a rich and complex flavor to the dish.
- Sauté the mushrooms properly: To get the best flavor and texture, sauté the mushrooms over medium-high heat until they are browned and tender. Don't overcrowd the pan, or the mushrooms will steam instead of sautéing.
- Use a flavorful pasta: A high-quality pasta, such as orecchiette or penne, will hold the sauce well and add to the overall flavor of the dish.
- Make sure the sauce is flavorful: The sauce is the key to this dish, so make sure it is flavorful and well-seasoned. Use a good quality white wine, and add plenty of garlic, herbs, and Parmesan cheese.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold the sauce well.
- Use a generous amount of Parmesan crumb topping: The Parmesan crumb topping adds a delicious and crunchy texture to the dish. Don't be afraid to use a generous amount of it.
Conclusion:
Pasta and mushrooms with Parmesan crumb topping is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sautéed mushrooms, flavorful sauce, and crispy Parmesan crumb topping is sure to please everyone at the table. With a few simple tips, you can make this dish even better.
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