John Miller
Mushroom fusilli is a flavourful, vegetarian pasta dish that can be made in a variety of ways. The dish is typically prepared with fusilli pasta, mushrooms, and a creamy sauce. The sauce can be made with ingredients such as white wine, mushroom soaking water, cashew cream, mascarpone, cream, cheese, beef stock, whipping cream, and Parmesan. The mushrooms used can vary, including dried wild mushrooms, portobello mushrooms, dried shiitake mushrooms, crimini mushrooms, and fresh mushrooms. This dish can be made more savoury by adding ingredients such as bacon, onion, and garlic.
| Characteristics | Values |
|---|---|
| Type | Vegetarian, vegan, or non-vegan |
| Ingredients | Fusilli pasta, mushrooms, olive oil, garlic, onion, basil, oregano, salt, pepper, water, wine, cream, cheese, vegetable broth, parsley, bay leaf, Marsala wine, mint |
| Preparation time | 30 minutes |
| Storage | Not recommended |
| Recipe origin | Adapted from Epicurious |
Explore related products
What You'll Learn
Fusilli with wild mushroom cream sauce
To make the sauce, you'll first need to rehydrate your dried wild mushrooms. Place the mushrooms in a bowl and cover them with boiling water. Leave them to soak for around 20-30 minutes, or until they are soft. If you're short on time, you can also boil the mushrooms for a few minutes instead. Once soft, drain the mushrooms, reserving the soaking liquid, and chop them finely.
Next, heat some olive oil in a large pan over medium-high heat. Add the chopped mushrooms, along with some minced garlic and a bay leaf. Sauté until the mushrooms are browned and tender, stirring often. This should take around 10 minutes. At this point, you can also season with salt and pepper, to taste.
Now it's time to add the liquid. Pour in some white wine and let it simmer until it evaporates. You can also use red wine for a deeper flavour. Then, add some beef or vegetable stock and a little water. If you're making a vegan version, you can substitute the beef stock with a vegan alternative or simply use water. Let this mixture boil for a few minutes.
The next step is to add the cream. Pour in some whipping cream and let it come to a boil. Then, reduce the heat and let the sauce simmer for around 8 minutes, stirring occasionally. If you're making a vegan version, you can use cashew cream instead. To make cashew cream, simply soak cashews in water overnight or boil them for a few minutes until soft. Drain and blend with a little water until you have a smooth, creamy consistency.
While the sauce is simmering, cook your fusilli pasta according to the package instructions until al dente. Drain the pasta, reserving a little of the cooking water, and toss the pasta with the sauce. If the sauce seems too thick, you can thin it out with a little pasta water.
Finally, season the dish with some freshly grated Parmesan cheese, black pepper, and additional salt if needed. Serve the fusilli with wild mushroom cream sauce immediately, garnished with fresh parsley or basil, and enjoy!
Giant Fungi: What's a Large Mushroom?
You may want to see also
Fusilli with bacon, onions and mushrooms
Fusilli with bacon, onions, and mushrooms is a tasty and hearty meal that can be prepared and cooked in under an hour. This recipe is perfect for a quick and delicious weeknight dinner.
To start, bring a large pot of salted water to a boil. In a separate large skillet or frying pan, heat oil and bacon over medium heat. Fry the bacon for about 8 minutes, until the fat is rendered and the bacon is golden brown. Next, add the onions with a pinch of salt and cook for another 8 minutes, stirring frequently, until they are tender.
Push the onions and bacon to the edge of the skillet. Add the mushrooms to the center of the pan in a single layer, and raise the heat to medium-high. Cook without stirring for about 5 minutes, until the mushrooms begin to sizzle and brown. Reduce the heat to medium, sprinkle the mushrooms with salt, and stir the onions and bacon into the mushrooms. Continue cooking the mixture, stirring occasionally, for about 3 minutes, until the mushrooms are tender.
When the water boils, add the fusilli to the pot and cook until al dente, which should take about 10 minutes. Do not drain the water. Drain the pasta, but make sure to reserve a ladle of the cooking water.
Finally, add the cooked pasta to the frying pan and toss to coat it in the sauce. If needed, add a little bit of the reserved pasta water to help create a glossy sauce. Serve the fusilli with a sprinkle of freshly grated Parmesan cheese and ground black pepper to taste.
This dish is quite versatile, and you can easily customize it to your preferences. If you don't have mushrooms, you can sauté some greens or just use onions and bacon. You can also try adding other ingredients like garlic, chilli, or tomato purée for extra flavour.
Glowing Mushrooms: Nature's Magical Light Show
You may want to see also
Vegan wild mushroom fusilli
Ingredients
- Fusilli pasta
- Wild mushrooms
- White wine
- Black pepper
- Parsley
- Onion
- Garlic
- Cashews
- Olive oil
- Vegetable stock
- Salt
Method
- Soak the cashews in water overnight or boil them for 5 minutes until soft. Drain and add to a high-speed blender with 150ml of water. Blend until smooth and creamy.
- Soak the dried wild mushrooms in boiling water for at least 2 minutes.
- Finely chop the mushrooms. Sauté the onion and garlic in olive oil, then add the mushrooms and fry until cooked.
- Add white wine and allow it to evaporate. Then, add the vegetable stock and water and leave to boil for 5 minutes.
- Stir in the cashew cream and simmer until the sauce thickens.
- Cook the fusilli pasta according to the packet instructions until al dente.
- Toss the pasta with the sauce and sprinkle with fresh parsley.
Tips
- For a creamier sauce, use vegan butter instead of olive oil.
- Use a wild mushroom blend for more flavour.
- Add pasta water to the sauce for extra starch and a glossier finish.
- Season with salt and pepper to taste.
Denver Votes Yes to Magic Mushrooms
You may want to see also
Explore related products
Intense mushroom fusilli
Ingredients
- Fusilli pasta
- Mushrooms (any kind, dried or fresh)
- Olive oil
- Onion
- Garlic
- Vegetable stock
- Wine
- Cream
- Parmesan cheese
- Salt
- Black pepper
- Parsley
- Basil
Method
- Soak the dried mushrooms in boiling water until soft, then finely chop them. Fresh mushrooms can be sliced directly.
- Heat olive oil in a pan over medium-high heat. Add the onions, garlic, and mushrooms, and sauté until browned.
- Pour in the wine and let it evaporate, then add the vegetable stock and water. Bring to a boil.
- Cook the pasta in salted water until al dente.
- Add the cream to the mushroom mixture and simmer until the sauce thickens.
- Toss the cooked pasta with the sauce, ensuring everything is well coated.
- Sprinkle with parmesan cheese, freshly ground black pepper, and parsley.
- Adjust seasoning to taste and serve with an optional drizzle of extra virgin olive oil.
Variations
This recipe can be adapted with different types of mushrooms, such as shiitake, portobello, or chestnuts. For a vegan option, cashew cream can be used instead of dairy cream. For a meatier dish, bacon or pancetta can be added.
Mushrooms: Essential for a Healthy, Balanced Diet and Ecosystem
You may want to see also
Fresh tomatoes and mushroom fusilli
Ingredients
- Fusilli pasta
- Olive oil
- Mushrooms (2 cups)
- Garlic cloves
- Fresh Italian parsley
- Basil (4-5 leaves)
- Ripe tomatoes (3-4 medium-sized)
- Red pepper flakes (optional)
- Salt
- Water
- Lemon (optional)
Instructions
- Add olive oil, mushrooms, garlic, parsley, oregano, salt, hot pepper flakes, and water to a large pan over medium heat.
- Cook until only a little water is left, stirring occasionally to prevent burning. If you prefer your mushrooms browned, cook for a few extra minutes.
- Gently mix in the chopped tomatoes and basil.
- Cook until the tomatoes are tender and thickened, which should take around 10 minutes.
- Toss the mushroom sauce with the cooked al dente pasta and a little pasta water.
- For an extra burst of flavour, add a fresh squeeze of lemon juice.
- Serve immediately.
Tips
This recipe is vegetarian and can be made vegan by substituting the parmesan garnish with a vegan alternative. It is also very versatile, so feel free to experiment with different types of mushrooms, such as white, brown button, baby portobello, or cremini. If you're short on time, you can use tomato paste instead of fresh tomatoes to brighten up the dish.
Exploring Nature: Red Mushrooms Exist
You may want to see also
Frequently asked questions
Mushroom fusilli is a pasta dish that combines fusilli pasta with a mushroom-based sauce. The sauce can be made with fresh or dried mushrooms, and often includes other ingredients such as onions, garlic, and cream.
Mushroom fusilli can be made with different types of mushrooms, such as shiitake, cremini, or portobello. It can also be prepared with or without meat, making it a versatile dish for vegetarians and vegans. Some common meat variations include bacon, pancetta, or sausage.
Mushroom fusilli is a relatively quick and easy dish to prepare. The mushroom sauce can be made in advance, and the pasta can be cooked in just a few minutes. The entire dish can be ready in as little as 30 minutes.
