Best 3 Mushroom Ragout With Pasta Recipes
Indulge in a symphony of flavors with our versatile Mushroom Ragout with Pasta, a culinary creation that promises an extraordinary dining experience. This delectable dish takes you on a journey through a medley of textures and tastes, featuring succulent mushrooms braised to perfection, enveloped in a rich and velvety sauce, and complemented by the perfect pasta pairing.
Discover the versatility of this culinary marvel as we present a collection of enticing recipes, each offering a unique twist on the classic Mushroom Ragout with Pasta. From the hearty and comforting embrace of the traditional recipe to the vibrant and flavorful variations featuring sun-dried tomatoes, roasted red peppers, and succulent seafood, this article promises to tantalize your taste buds and inspire your inner chef.
Prepare to be captivated by the umami-rich Mushroom Ragout with Pappardelle, a dish that showcases the exquisite harmony between earthy mushrooms, tender pappardelle pasta, and a captivating sauce.
Embark on a culinary adventure with the vibrant Mushroom Ragout with Sun-Dried Tomatoes and Spinach, where sun-dried tomatoes add a burst of tangy sweetness, while spinach lends a delightful freshness.
Delight in the Mediterranean allure of Mushroom Ragout with Roasted Red Peppers and Kalamata Olives, a dish that captures the essence of the Mediterranean with its vibrant flavors and aromatic blend of herbs.
Experience the luxuriousness of Mushroom Ragout with Shrimp and Asparagus, a seafood lover's delight, where plump shrimp and crisp asparagus dance harmoniously in a creamy and flavorful sauce.
Unleash your creativity with these diverse recipes, each offering a unique culinary experience. From the classic comfort of the traditional Mushroom Ragout with Pasta to the exciting twists of the variations, this article is your ultimate guide to creating a memorable and delicious meal that will impress even the most discerning palate.
MUSHROOM RAGOUT WITH PASTA
The cremini and white mushrooms give this versatile sauce a mellow, woodsy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
- Add onion; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
- Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
- Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
- To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.
Nutrition Facts : Calories 290 g, Fat 3 g, Fiber 2 g, Protein 13 g
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 fresh mushrooms. Fresh mushrooms will have a better flavor and texture than canned or dried mushrooms.
- Choose the right type of pasta. Short, sturdy pastas like penne or rigatoni are a good choice for this dish, as they can hold the ragout well.
- Cook the pasta al dente. Al dente pasta is cooked through but still has a slight bite to it. This will help it hold its shape and not become mushy when tossed with the ragout.
- Don't overcrowd the pan. When cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly and will result in a watery ragout.
- Season to taste. Be sure to taste the ragout before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Mushroom ragout with pasta is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's also a great way to use up leftover mushrooms. With a few simple tips, you can make a restaurant-quality mushroom ragout at home. So next time you're looking for a quick and easy meal, give this recipe a try.
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