Best 2 Mushroom Ragù Pasta Recipes
Indulge in a culinary journey with our curated collection of mushroom rag pasta recipes, a symphony of flavors that will tantalize your taste buds. From the classic Italian Ragù di Funghi to the contemporary Truffled Mushroom Pasta, each recipe promises a unique gustatory experience. Embark on a culinary adventure as you explore the diverse textures and aromas of mushrooms, combined with the richness of tomatoes, herbs, and spices. Whether you prefer a hearty and comforting dish or a light and elegant meal, our selection caters to every palate. Prepare to be captivated by the earthy essence of mushrooms, expertly blended with pasta to create a harmonious and unforgettable culinary masterpiece.
Here are our top 2 tried and tested recipes!
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 the best flavor and texture. If you can't find fresh mushrooms, you can use dried mushrooms, but be sure to soak them in hot water for at least 30 minutes before using.
- Slice the mushrooms thinly. This will help them cook evenly and quickly.
- Sauté the mushrooms in butter or olive oil until they are browned. This will bring out their flavor and give them a nice texture.
- Add the mushrooms to the pasta sauce. You can use any type of pasta sauce you like, but a simple tomato sauce or a creamy Alfredo sauce are both good choices.
- Cook the pasta according to the package directions.
- Drain the pasta and add it to the sauce.
- Garnish with grated Parmesan cheese and chopped parsley.
Conclusion:
Mushroom rag pasta is a quick, easy, and delicious meal that's enjoyed by people of all ages. With a few simple ingredients and a little bit of time and effort, you can make a delicious pasta dish that is sure to become a family favorite. So next time you're looking for a quick and easy meal, give mushroom rag pasta a try. You won't be disappointed!
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