Best 2 Baked Cheesy Pasta With Wild Mushrooms Recipes

Indulge in a culinary journey with our tantalizing Baked Cheesy Pasta with Wild Mushrooms recipe, a symphony of flavors that will delight your taste buds. This delectable dish combines the richness of creamy cheese, the earthy essence of wild mushrooms, and the comforting embrace of tender pasta.

Embark on a culinary adventure as we guide you through the steps of crafting this masterpiece. From selecting the perfect blend of wild mushrooms to creating a velvety cheese sauce, we'll unveil the secrets to achieving a harmonious balance of flavors. Discover the art of cooking pasta to al dente perfection, ensuring each bite bursts with delightful texture.

But that's not all! This article unveils a treasure trove of additional pasta recipes, each offering a unique taste experience. Dive into the vibrant flavors of our Spicy Sausage and Spinach Pasta, where succulent sausage and tender spinach dance in a sea of zesty tomato sauce. Transport yourself to the Mediterranean with our Sun-Dried Tomato and Pesto Pasta, a symphony of aromatic herbs, sun-kissed tomatoes, and nutty pesto.

Prepare to be captivated by our Creamy Mushroom and Pancetta Pasta, where earthy mushrooms and salty pancetta unite in a creamy embrace. Experience the delightful simplicity of our Garlic and Butter Pasta, a classic combination that showcases the purity of fresh garlic and the richness of butter.

Join us on this culinary exploration as we delve into the world of pasta, unlocking the secrets to creating exceptional dishes that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

WILD-MUSHROOM PASTA

Wild-Mushroom Pasta image

Categories Mushroom Pasta Vegetarian High Fiber Low/No Sugar Dinner Fall Healthy Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 (first course) or 4 (Main course) servings

Number Of Ingredients 14

Ingredients

2/3 oz dried morel or porcini mushrooms
1 3/4 cups boiling-hot water
5 tablespoons unsalted butter
1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb dried egg fettuccine
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
1/2 teaspoon fresh lemon juice
Accompaniment: grated Parmigiano-Reggiano

Steps:

Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

PASTA WITH WILD MUSHROOM SAUCE

Pasta with Wild Mushroom Sauce image

Provided by Food Network

Categories main-dish

Time 1h5m

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.

Tips:

Use a variety of wild mushrooms. This will give your pasta dish a more complex flavor. Some good choices include chanterelles, shiitake, and oyster mushrooms.
Sauté the mushrooms until they are browned. This will help to bring out their flavor and umami.
Use a good quality cheese. This will make a big difference in the taste of your pasta dish. Some good choices include Parmesan, Asiago, and Gruyère.
Don't overcook the pasta. It should be cooked al dente, or slightly firm to the bite.
Serve the pasta immediately. This will ensure that it is hot and cheesy.

Conclusion:

Baked cheesy pasta with wild mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up any leftover mushrooms you may have. With its creamy cheese sauce, tender pasta, and flavorful mushrooms, this dish is sure to be a hit with your family and friends. So next time you are looking for a quick and easy pasta recipe, give this one a try.