Best Mushroom Pasta With Ricotta Recipes

CREAMY MUSHROOM AND RICOTTA PASTA

Steps:

• Bring a large pot of water to a rolling boil. Season with salt. It should be as salty as the sea. Cook fettuccine until aldente. Drain, do not rinse, and reserve pasta water.
• Place a large skillet over a medium-high heat. Add butter. Once the butter begins to brown on the edges, start to swirl the pan. Swirl until the butter becomes a deep brown color and smells nutty. Turn the heat down to medium and add mushrooms. Cook mushrooms until brown, about 3-4 minutes. Add 1/2 teaspoon salt and garlic, cook 1 minute. Add sherry. Simmer until reduce by half.
• Turn the heat down to a medium-low heat. Add cooked pasta, ricotta, remaining salt and about 1/2 cup of reserved pasta water. Toss until ricotta has coated pasta. Add parmesan cheese, toss again until cheese has melted. Season pasta with salt and pepper. Garnish with more parmesan cheese.

MUSHROOM PASTA WITH RICOTTA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
• Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
• Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.

MUSHROOM RICOTTA PASTA

Steps:

• Saute mushrooms and garlic in olive oil over medium heat for 4-5 minutes.
• Add thyme, ricotta and milk.
• Stir and heat until thickened and bubbly (5-6 minutes).
• Toss cooked pasta with sauce.
• Salt and pepper to taste. Top with parmesan and serve.

PAN-FRIED MUSHROOMS WITH RICOTTA CHEESE

Steps:

• Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

BAKED CHEESY PASTA WITH WILD MUSHROOMS

Steps:

• Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
• Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.