Shiitake Angel Hair Pasta Recipe - Allrecipes.com
Shiitake Angel Hair Pasta Recipe

Shiitake Angel Hair Pasta

Recipe by  

"Great with grilled beef dishes."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT

Directions

  1. Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
  2. Meanwhile cook pasta in a large pot of boiling salted water until al dente.
  3. Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2005

WOW. really, really amazing flavor. I wanted to make a filling meal, so I roughly sliced/chopped up two boneless skinless chicken breasts and marinaded them in 3 Tb tomato sauce, 3 Tb soy sauce, 1 Tb peanut oil, a dash of cumin and a crushed clove of garlic (a big one). I let that set for an hour before I started with the mushroom sauce. After the aroma on the mushrooms began to develop and I tossed in the wine/broth, I also threw in the chicken (minus most of the marinade). Keep at medium heat as broth reduces and the chicken will cook through. Add the cream (I used 1/4c.milk, 1/4c. cream), and reduce to low-med as it reduces. It should finish around the same time as the pasta. You want to be careful not to over-cook the mushroom/chicken, because if it reduces too much you won't have enough sauce for the pasta. The recipe is brilliant. You don't need the cheese or parsely, really. I added some, but I thought it was flavorful and complex enough without it.

 
Most Helpful Critical Review
Apr 12, 2011

3.5--Has potential and turns out well with some alterations (a 4.5), but as it is written, this recipe is only a 3. Tips: -You need a lot of salt and pepper to taste. -As the other reviews say, double up on the liquid, but follow what the recipe says about the solids. -The brand of chicken stock really affects the flavor. If you don't have good stock, just use all white wine. I actually thought it tasted better to forego the stock. -Leave out the stalks and just use mushroom heads; the former is too chewy. -The dish might do well with some spinach (for color) and chicken (for protein). Make it, and improve on it! It's got great potential as a base recipe!

 
Aug 15, 2003

This was an excellent pasta recipe. I used all chicken broth instead of wine, and it turned out great. Plus, I added some sliced chicken on top and thickened it to taste with some cornstarch/water. Wonderful recipe!

 
Aug 17, 2009

No tips from me. No criticisms. No deviations or additions. The only helpful hint I could suggest would be to prepare this recipe exactly as Ann, the submitter, wrote it. I used an exotic mushroom mix which included shiitakes, but otherwise stuck to the recipe, just eyeballing the ingredients. Nice blend of flavors; an attractive and delicious pasta I served as a side dish. This was sheer comfort food for me!

 
Oct 04, 2005

This was a fantastic recipe! It was very simple, most of the ingredients are very affordable, and it was very tasty and healthy. I like garlic, so I used 4 cloves instead of 1. Everything else I followed exactly, and it came out fabulous! Next time I plan to improve it by basically by increasing the ratio of the ingredients compared to the amount of pasta because I think it could use less pasta and more mushrooms, sauce, etc... and of course more garlic!

 
Jun 20, 2005

This is amazing and really easy. I used evaporated milk instead of cream for a light summer meal.

 
Oct 23, 2009

AWESOME! I doubled the sauce and made about 10 oz of linguini and thought it was a perfect ratio. After adding the wine and broth, it took about 10 mins to reduce... and then after adding the cream it took about 10-12 mins to thicken. Served with grilled chicken and asparagus (simply brushed with olive oil and kosher salt and broiled for 4 minutes... so good). With a sprinking of fresh parmesan and parsley, it looked amazing and I was thrilled that it tasted as good as it looked! Thank you, Ann!!

 
Apr 12, 2005

i love mushrooms so i had high hopes for this recipe. i didn't have any wine on hand, so i used cooking sherry and it turned out great! used veggie stock (to make it completely vegetarian), added 3 cloves of garlic and some salt. yum!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Angel Hair Pasta with Shrimp and Basil

A foolproof shrimp and pasta dish that’s super quick and easy.

Broccoli Garlic Angel Hair Pasta

See how to make a garlicky broccoli sauce for angel hair pasta.

Angel Hair Pasta with Garlic Shrimp and Broccoli

This pasta dish is brimming with shrimp, broccoli, and garlicky goodness.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States