Posts Tagged ‘Mushroom Pasta’

Tagliatelle Pasta with a Light Mushroom Sauce

Denise from Chez Us shares her tasty Tagliatelle Pasta with a Light Mushroom Sauce with us!

Tagliatelle Pasta with a Light Mushroom Sauce by Chez Us

June is here, and it is time to start thinking about eating lighter during the hot summer months.  As I write those words I think to myself that it is rather funny, as being in the Bay Area, June is the coldest summer ever, and we are still enjoying hearty comfort food.  Regardless, this recipe for  Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.

Tagliatelle Pasta with a Light Mushroom Sauce by Chez UsTagliatelle Pasta with a Light Mushroom Sauce by Chez Us

If you are like me, I always have a stash of mushrooms tucked into the vegetable bin, as they can go from breakfast to dinner in a matter of a few ingredients.  In our home, Wednesday tends to be the busiest evening for us, and this dish makes it on to the table very often.  It is quick and I can have dinner on the table within 30 minutes.

I like to use a mixture of mushrooms from earthy cremini to tender white buttons.  Shiitake mushrooms add a bit of mystery to a dish, as well, their texture is really outstanding.  I simply sautéed the mushrooms with olive oil, shallots and garlic;  I use green garlic when in season.  There is enough moisture in the mushrooms that it is not necessary to add any stock or water.  Besides the mushrooms, I use thyme as well as some heat with chili flakes which enhances the flavors of the mushrooms.  If I have a jar of artichoke hearts in the pantry, I roughly chop them and toss in before serving.

What are some of your favorite fresh and light mushroom recipes for summer time dining?  I am sure you will enjoy this refreshing recipe as much as we do.


Tagliatelle Pasta with a Light Mushroom Sauce

** serves 4


1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
asiago cheese


1. Thinly slice the mushrooms and set aside.

2. In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic.  Cook until soft, about 3 minutes.

3. Add the mushrooms, stir and cook over medium low until caramelized and soft.  This step will take about 6 – 10 minutes depending on the heat of your stove.

4. Stir in the thyme and chili flakes, then remove from the heat.

5. Cook the pasta according to package directions.

6. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil.  The heat of the pasta and the moisture on left from draining will heat the mushrooms.  At this point if you are using the artichoke hearts stir them in.

7. Season to taste with salt and pepper.  Grate cheese over the top.

8. Serve.

9. Eat.

Mushroom Bolognese

Cremini Mushroom Bolognese by A Cozy Kitchen

Adrianna of A Cozy Kitchen warms up your kitchen this winter with a blended Mushroom Bolognese that replaces a portion of ground beef with cremini mushrooms.

If there’s one dish I could eat every single day of my life, it would be bolognese. It is, in my opinion, the coziest of meals. There’s something incredibly comforting about eating a bowl of pasta topped with bolognese that’s been simmering on the stove for a few hours.

If you’re looking at a bolognese recipe and it doesn’t have carrots listed in the ingredients, run for the hills! The sweetness balances the acidity from the tomatoes so beautifully. In this bolognese, I wanted mushrooms and meat to complement each other, so I blended the two ingredients for a balanced ratio of 1 to 1. In this recipe, cremini mushrooms are the star. They work beautifully with the other flavors, creating a hearty meal that’s perfect for a chilly night.



Mushroom Bolognese


2 tablespoons olive oil

2 medium carrots, trimmed, peeled and diced

1 shallot, minced

3 garlic cloves, minced

3 teaspoons dried Italian seasoning

1 1/2 teaspoons red pepper flakes

5 tablespoons tomato paste

1/4 pound ground beef or pork

6-8 cremini mushrooms, diced

1 24-ounce can diced or cherry San Marzano tomatoes

2 tablespoons balsamic vinegar

3 tablespoons grated Parmesan-Reggiano, plus more for garnish

1 tablespoon unsalted butter

Italian parsley, for garnish


1. To a large pot, heat the olive oil over medium heat. When the oil is hot, add the diced carrots and minced shallots. Cook until the carrots and softened and the shallots turn translucent, about 5 minutes. Add the garlic, Italian seasoning, red pepper flakes, tomato paste and beef; using a wooden spoon, break up the beef into crumbles. Sprinkle the beef with a few pinches of salt and cook, stirring frequently, for about 5-7 minutes, until the meat has browned.

2. Next, add the diced mushrooms and stir. Pour in the can of tomatoes. Add 1/2 cup (you can eyeball this measurement) of water to the tomato can, swishing it around so you get all of the remnants of tomato juice; pour the tomato water into the pot and stir. Bring the tomato sauce to a slight simmer and then turn the heat to low. Cover the pot and cook for 20 minutes, stirring frequently. At the 20 minute mark, stir in the balsamic vinegar, Parmesan-Reggiano and splash or two of water, if it’s cooked down a bit too much. Cover the pot once more and cook for an additional 20 minutes, until the sauce is fragrant and has thickened slightly. If at any time the sauce becomes too thick, you can simply add a bit more tomato paste and 1/4 cup of water or veggie stock. Right before tossing with the pasta, add the butter and mix until melted.

3. Meanwhile, boil some salted water and cook the pasta per the box’s instructions. Toss the pasta with a few tablespoon of sauce and serve with a few spoonfuls of bolognese on top. Garnish with more Parmesan-Reggiano and sprinkle of Italian parsley.

Serves 4

Mushroom, Herb and Cheese Whole Wheat Pasta

Gaby from What’s Gaby Cooking shares a light and refreshing mushroom pasta dish, just in time for patio dining season.

Mushroom Herb Pasta by Whats Gaby Cooking

I often experience serious cravings for pasta, most likely because I only ate pasta for the first 10 years of my life. Thank goodness I was on the swim team; otherwise I would have turned into one giant carb.

Back in the day it was always spaghetti noodles with some garlic, olive oil and Parmesan cheese. Nowadays I like to do a throwback to my inner child and enjoy the same dish, dressed up with some seriously sautéed mushrooms and herbs.

I like to cook the mushrooms for about 10-15 minutes over medium heat so the flavors develop and they begin to caramelize.  Then they get topped with some freshly cut herbs, tossed into a whole wheat spaghetti bowl and topped with lots of shredded Parmesan cheese.

It’s a simple weeknight meal that I always make double batches of so we can enjoy the leftovers for lunch the next day.  You could even try pairing the pasta with blended mushroom meatballs, for a double dose of mushroom love.

Mushroom, Herb and Cheese Whole Wheat Pasta


  • 2 tablespoons olive oil, divided
  • 10 ounces mushrooms, any variety will work, cut into thin slices
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 ounces dried whole-wheat pasta
  • ¼ cup fresh basil leaves, cut into a chiffonade
  • ½ cup Parmesan cheese, shredded


  1. Bring a large pot of water to boil.
  2. Heat 2 tablespoons of olive oil in a heavy bottom skillet over medium high heat.
  3. Add the mushrooms and sauté for about 10-15 minutes, stirring occasionally, until the mushrooms are golden brown and caramelized. Reduce the heat to medium and add in the garlic and shallot and sauté for a few minutes more until the shallot is just translucent.
  4. Taste the mixture and season with salt and pepper, as needed.
  5. Add the pasta to the boiling water and cook according to the package directions. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the pasta. Add the cooked pasta and remaining water to the mushroom mixture and toss to combine. Adjust salt and pepper as needed and top with basil and Parmesan cheese. Toss everything together to combine and serve. 

Kitchen Swap: The Fabulous Flavors of Fusion Fungi at China Grill

Mushroom Profusion Pasta

China Grill is a fusion restaurant chain not afraid to think outside the wok. Eating at China Grill takes you on a globetrotting journey through its Italian, Japanese, French, Chinese and American influences. Mushrooms, being the versatile cross cultural ingredient that they are, pop up all over the menu.

Executive Chef Philippe Pinon shared his recipe for Mushroom Profusion Pasta with Sake Madeira Cream Sauce with us.  A blend of Portuguese Madeira, Japanese sake and exotic mushrooms make this pasta sauce deliciously international.

Mushroom Profusion Pasta with Sake Madeira Cream Sauce


Sake-Madeira Sauce
3          pounds mushroom stems, washed
3/4        cup sliced shallots
6          tablespoons minced garlic
2          cups sake
1          quart Madeira wine
3          quarts heavy whipping cream
Kosher salt, to taste
Togarashi pepper spices, to taste

Mushroom Pasta
6          Portabella mushrooms, gills removed
3          pounds dried linguini
3          ounces unsalted butter
1          pound 3 ounces sliced white mushrooms
1          pound 3 ounces sliced oyster mushrooms
1          pound 3 ounces sliced shiitake mushrooms
3          cups sliced scallions
1 1/2     cups sliced oil-packed, drained sun-dried tomatoes
6          tablespoons minced garlic
1 1/2     cups mushroom or vegetable stock
1 1/2     cups Madeira wine
1 1/2     cups sake
12         ounces grated parmesan cheese
3/4        cup chopped fresh thyme


  • To make the sauce: Sweat the mushroom stems, shallots, and garlic. Deglaze the pan with the sake and Madeira. Simmer to reduce by half. Add the cream and reduce until slightly thicker, or desired consistency.
  • Puree the contents of the pan. Strain through a fine-mesh strainer, pressing on the mixture lightly, and discard the solids. Season to taste with salt and pepper. Cool the sauce in an ice bath.
  • To make the pasta: Toss the Portabella mushrooms with olive oil, salt, and pepper to taste. Roast in a 350-degree oven until tender. Set aside to cool.
  • Parcook the linguini.
  • Melt the butter and sauté the sliced mushrooms, scallions, sun-dried tomatoes, and garlic until lightly browned and soft. Season with salt. Deglaze the pan with the broth, sake, and Madeira. Add in the Sake-Madeira cream sauce, 6 ounces of the parmesan, and the thyme. Simmer until slightly thickened and flavorful. Set aside to cool.
  • For each serving, to order: Reheat 1 cup of linguini. Reheat about 1 cup of the sauce and vegetables over low. Thinly slice a Portabella and reheat 3 to 4 slices under the broiler. Plate the linguini, top with the sauce, Portabella slices, and a sprinkling of parmesan.