Thin Pasta with Mushrooms

20 minutes to prepare
15 minutes to cook

4 servings

Ingredients:
1 pound chitarra pasta (substitute with spaghetti) 2 tablespoons olive oil 2 garlic cloves, crushed 4 cups diced porcini mushrooms 6 ounces heavy cream 1 tablespoon truffle paste Salt and pepper Parmesan, grated

COOK chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
HEAT the olive oil in a large skillet, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.
ADD the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.To serve, plate pasta, and sprinkle with grated Parmesan.

Angel Hair Pasta with Wild Mushrooms

4 servings

Ingredients:
9 ounces wild mushrooms, morels, shiitake, chanterelles, porcini, black trumpet, etc.
1 tablespoon olive oil
3 tablespoons unsalted butter
2 shallots, minced
1 teapoon finely minced garlic
1 cup chicken stock
1 teaspoon chopped thyme
1 pound fresh angel hair pasta
2 cups trimmed arugula
3 tablespoons grated Parmesan cheese plus additional as needed
salt
freshly ground pepper


BOIL pot of water to a boil. Add a little salt and olive oil.
CUT each mushroom into 2 or 3 pieces.
HEAT the oil and 1 tablespoon butter in a large skillet.
STIR in the shallots, garlic, and the mushrooms over medium high heat, and cook for 3 to 4 minutes.
DEGLAZE the pan with the chicken stock, sprinkle with thyme, and reduce by half.
ADD the arugula and the remaining 2 tablespoons butter to the skillet. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly ground pepper and salt.
COOK the angel hair until al dente. Drain.
MIX pasta and sauce in a large serving bowl. Sprinkle lightly with Parmesan cheese and serve immediately.

Pasta Surprise

4 servings

Ingredients
400g fresh or dried fettuccine or tagliatelle
2 tbsp of extra virgin olive oil
25g dried porcini mushrooms
40g fresh mushrooms, sliced
2 cloves garlic, finely chopped
125ml white wine
1 tsp finely chopped long red chili
1 tsp of dried thyme
A handful of grape or cherry tomatoes, roughly chopped
20g – 30g pine nuts, roasted
Parmesan, to serve
Basil or fresh thyme to garnish

Sauce
Olive oil
½ onion, chopped
400gm canned cherry tomatoes, puréed
Salt, sugar and pepper to taste

FRY onion with olive oil over medium heat until soft. Add tomatoes and cook for 10 mins or until sauce is thickened. Season to taste with salt, sugar and pepper.

SOAK the porcini mushrooms with 1 cup of hot water for 15 mins. Squeeze out the excess water from the mushrooms, coarsely chopped. Reserve the soaking liquid.

HEAT oil, add garlic & thyme and cook until soft. Add chilli, mushrooms and cook for 3 mins. Add wine, reserved mushroom liquid and the tomato sauce. Simmer until the sauce thickens.
Meanwhile, cook the pasta as per package direction. I used fresh pasta, which took 3-4 mins to cook.

ADD the chopped grape tomatoes to the sauce and heat through. Toss the pasta with the sauce. Sprinkle with toasted pine nuts and shaved parmesan. Serve immediately.

Oven Ready Lasagna with Porcini Mushrooms

20 minutes to prepare
35 minutes to cook

7-9 servings





Ingredients:
2 ounces Dried Porcini Mushrooms
5 tablespoons Butter
3/4 cup Flour
6 cups Milk
Sea salt and black pepper to taste
1 cup Parmigiano, grated
4 tablespoons Extra Virgin olive oil
2 cloves Garlic
1 & 1/2 tablespoons chopped parsley
1 box Oven Ready Lasagna


SOAK mushrooms in water for 30 minutes.
MELT butter in a pan, stir in flour and cook for 3 minutes.
BOIL milk and stir milk in the flour/butter mixture and simmer for 3 minutes. Season with salt, pepper and 3/4 cup of Parmigiano.
SAUTE oil and finely chopped garlic in a separate pan. Add drained and chopped mushrooms, sauté for three minutes.
STIR the mushrooms and parsley in the sauce.
LAYER the lasagna in a 13 x 9 baking dish starting and finishing with sauce. Sprinkle with remaining cheese.
BAKE in oven for 35 minutes at 375.

TIP: Great with white wine.

Marinara Sauce - rich and hearty

20 minutes to prepare
3 hours to cook

5 servings

INGREDIENTS
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can peeled and diced tomatoes
1/3 cup shredded carrot
1/3 cup chopped celery
1/4 cup shredded red bell pepper onion
1 cup chopped fresh mushrooms
1 tablespoon dried oregano
2 tablespoons dried parsley
1 tablespoon dried basil leaves
1/2 cup extra virgin olive oil

SAUTE onion and garlic in a saucepan over medium-low heat until they start to become clear. COMBINE in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.

Baked Penne with Porcini Mushroom Sauce and Mozzarella

30 minutes to prepare
50 minutes to cook

Servings: 4-6

Ingredients
1 cup dried porcini mushrooms
2 tablespoons extra virgin olive oil
2 medium shallots
3/4 cup red wine
1 jar Marinara sauce
1 box Penne
8 ounces fresh mozzarella, cut in 1 inch cubes
1/4 cup Parmigiano cheese

PREHEAT oven to 375. Spray a 13x9 inch baking dish.
SOAK porcini mushrooms in hot water for 30 minutes. Drain, reserving soaking liquid, and set aside.BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Add shallots and sauté until golden.
ADD porcini mushrooms. Cook for 2 minutes.
ADD wine, reduce by half.
ADD sauce and simmer 5 minutes.COOK pasta one minute under recommended cooking time. Drain.
ADD pasta to skillet with sauce. Mix well.
MIX in mozzarella cheese. Pour into prepared pan. Sprinkle with Parmigiano cheese.
BAKE for 10-15 minutes until cheese is melted

TIP: Pair wih red wine.