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Nests with mushrooms

Pasta nests with mushrooms

A tasty, eye-catching pasta dinner in no time! These mushroom-filled nests are quick and easy to make. The recipe is great because you can tweak it to your taste — besides mushrooms, add other vegetables, cheese, or herbs. It makes a simple but filling dish for a family lunch or dinner.

Maria

Recipe author

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Composition / ingredients

Servings:

Pasta nests (6 pcs.)

200

Button mushrooms

200

Cherry tomatoes

Bell pepper (small)

Wild garlic (ramps)

Olive oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 17 % 6 g

Carbohydrates 69 % 25 g

182 kcal

GI: 4 / 96 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make pasta nests with mushrooms? Gather the ingredients for the filling. Instead of button mushrooms, you can use any other edible mushrooms — you may have to boil them before frying (especially if they're wild). Frozen and dried work too. You can swap the wild garlic for spinach, or leave it out entirely and add cheese to the filling instead. Use juicy, ripe vegetables.
Step 2:

Wash the mushrooms, dry them, and cut them into slices.
Step 3:

Wash and dry the vegetables and herbs. Cut the tomatoes into small cubes, the bell pepper into thin strips, and finely chop the wild garlic.
Step 4:

Heat the vegetable oil in a skillet (I use one tablespoon of olive oil). Add the mushrooms and fry them for about 3 minutes, stirring.
Step 5:

Add spices and salt to the mushrooms and cook them over low heat for 3–5 minutes, stirring now and then.
Step 6:

Add the chopped tomatoes and bell pepper to the mushrooms. Stir. Cook everything together for about 10 minutes, until the bell pepper is tender. The times are approximate — always go by your own stove.
Step 7:

Add the wild garlic to the skillet with the other vegetables. Stir. Cook everything together for 2 minutes. Take the skillet off the heat.
Step 8:

Now cook the pasta. Mine are ready-made dried egg-noodle nests. You can use nests made of classic pasta — thin or thicker. You can also shape your own nests from cooked spaghetti.
Step 9:

Bring water to a boil in a pot and add salt and 1 tbsp of olive oil.
Step 10:

Carefully lower the nests into the boiling water.
Step 11:

Cook the nests at a low boil for 5–7 minutes, until done. For exact timing, follow the package directions.
Step 12:

Carefully, trying not to break them, transfer the nests to plates. Spoon 1–2 tablespoons of filling into each nest.
Step 13:

Drizzle the dish with olive oil and serve.

Back when I first got into food photography, I made baked pasta nests with ground meat and tomatoes. Even though I liked the dish then, I never made anything like it again. But it's very convenient — the side and the filling cook at the same time. For this dish you can use classic pasta or egg-noodle nests.
How do you cook pasta properly? Use a roomy pot and add water at a rate of about 1 liter per 100 grams of pasta — the key is that the pasta can float freely. Salt it to taste. Bring the water to a boil. It's important to add the pasta to boiling water, or it may stick together. Cook over medium heat, stirring occasionally, until fully done or al dente (the cooking time is always on the package). Drain the cooked pasta in a colander and let the liquid run off. Don't rinse cooked pasta with water. If you're not going to toss it with sauce right away, you can return it from the colander to the pot, add a teaspoon of olive oil (or a knob of butter), and stir gently to keep the hot pasta from sticking.
For frying, use an oil with a high smoke point! Any oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered organic particles that start burning quickly. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on a grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oils.