1 pound (16–20 count) fresh shrimp, peeled and deveined. 8 ounces mushrooms, thinly sliced. 8 ounces orecchiette pasta. 3 tbsps olive oil, divided ...

Preparation. Step 1. Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about ...

Heat 2 tablespoons oil in a large skillet over medium-high. Add half of the mushrooms and 1 teaspoon salt; cook, stirring occasionally, until mushrooms are golden brown, 6 to 10 minutes.

7. When the shallots are softened, add the mushrooms and sauté for a few minutes. 8. Add the brandy or dry white wine and reduce until it’s totally evaporated.

While the pasta cooks, add your 2 cups of cream to the same pot you sautéd your mushrooms in. Turn the heat to low and bring it to a simmer. While the cream heats up, add your grated garlic and ...

While the pasta cooks, add your 2 cups of cream to the same pot you sautéd your mushrooms in. Turn the heat to low and bring it to a simmer. While the cream heats up, add your grated garlic and ...

1. In a small bowl, combine the dried mushrooms with enough warm water to cover them. Set aside for 15 minutes. 2. In a large flameproof casserole or Dutch oven over medium-high heat, heat the oil.

This creamy mushroom pasta makes a healthy, super-satisfying dinner for two at just over £1 per portion. Dr Rupy uses silken tofu to give the sauce a wonderful creaminess and extra protein. Each ...