Crab Mushroom Spinach Fettuccine Food

MUSHROOM AND SPINACH FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
• Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
• Place fettuccine on large platter. Top with spinach mixture and cheese.

CRAB ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
• Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
• Divide the fettucine between 2 plates or bowls and top with the crab sauce.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
• Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake for 15 minutes. Remove from oven, and serve immediately

CRAB FETTUCCINE

Steps:

• Drain crabmeat, remove any bits of shell.
• Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half and half, and bring to a boil. Reduce heat and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
• Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently.
• Serve immediately.

SPINACH MUSHROOM FETTUCCINE ALFREDO

Steps:

• First cook your pasta according the package directions.
• While it's cooking, prepare the vegan cheese sauce. Add cashews, vegetable broth, tahini plus this time the dairy free cream cheese, 3 of the 6 garlic cloves, and a pinch of salt and pepper.
• Add the optional nutritional yeast, garlic powder, and blend until smooth and creamy. Set aside. Now heat a skillet pan with a bit of oil or vegetable broth. Add the remaining 3 cloves of garlic and mushrooms. Fry them for around 4 minutes.
• Finally add spinach fry for 3 minutes more. Season with salt and pepper. By now your pasta should be done. After draining them, mix everything together, and serve on plates or bowls.

CRAB MUSHROOM SPINACH FETTUCCINE

Steps:

• Boil pot of water and cook fettuccine in salted water. Drain and set aside.
• In large skillet, heat oil over high flame and add garlic. Then add chopped mushrooms to sweat out the moisture. (Add a pinch of salt to assist in the sweating.)
• Add heavy cream and bring to a boil, then simmer with cover over medium heat for about 3 minutes. Add crab meat, spinach and lemon zest and cook until spinach is wilted. Add salt and pepper to taste.
• Then toss in pasta with some of the pasta water and mix in parmesan cheese. Serve immediately.

MARY BERRY'S MUSHROOM AND SPINACH CANNELLONI RECIPE

Steps:

• Heat the oil in a frying pan, add the mushrooms, and fry over a high heat for 2 minutes or until just cooked. Add the garlic and spinach and toss together until the spinach is just wilted. Season with salt and freshly ground black pepper and set aside to cool.
• To make the sauce, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil. Season with salt and freshly ground black pepper, remove from the heat, and stir in the pesto.
• Put the tomatoes into a mixing bowl, add the cooled mushroom mixture, the pesto, and one-third of the Parmesan. Stir to combine.
• Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling, dividing it equally among them.
• Spoon one-third of the sauce into the base of the ovenproof dish and arrange the filled cannelloni on top in neat rows. Pour the remaining sauce over the top and sprinkle with the rest of the Parmesan.
• Bake for 30-35 minutes or until golden brown and bubbling.

SPINACH FETTUCCINE

Steps:

• Mix the flours together with the salt, and make a well out of them on a large flat surface, or in a bowl.
• To the well, add the spinach, oil, and eggs. For the single yolk, I recommend cracking the egg in half and then passing the yolk back and forth between the halves, allowing the white to fall loose.
• Starting in the centre, use a fork or your hand to gradually incorporate the dry ingredients into the wet. If you've already formed a ball of dough, but it remains sticky, keep adding flour at no more than a tablespoon at a time.
• Once the dough can be handled without sticking to your fingers or the work surface, begin kneading. You may have to keep adding some flour if it you notice it getting sticky during kneading - this is very much a step best judged by feel.
• To knead, I recommend putting your weight down and forwards into the dough using the heel of your hand. You are trying to roll it forwards and fold it over at the same time, so the motion is down, forwards, and then up at the end of the push. Fold the flattened dough back towards you and over itself as you repeat. You want 10 minutes of hard kneading to really develop the gluten.
• After 10 minutes, as long as you eliminated any sticking early in the knead, you should be left with a smooth, shiny ball of dough that requires no additional flouring.
• Seal it in a freezer bag, or any sealable plastic, and leave it to rest at room temperature for 30 minutes. Try to keep it out of direct sunlight or heat, as that will cause the dough to sweat.
• Cut the dough into four pieces, and return to the bag all but the single piece you'll begin working on. Using a pasta roller, or rolling pin, roll out and refold the dough 4-5 times into long strips. Think of this step as an extension of the kneading process. If on a machine, just keep putting it through the 0 setting, refolding as you go. Flour lightly if you notice it sticking, and don't worry if you get some tears - just keep refolding to cover the tears, and re-rolling with a light dusting of flour. You'll notice that the dough becomes easier to handle the more times it passes through.
• Begin stepping up the settings on the machine, or if using a rolling pin, begin rolling thinner and thinner. I roll up to a machine setting of 5, but this will make quite thick pasta, so just keep going thinner if you prefer a lighter pasta. If you're rolling and cutting these by hand, remember to aim for long rectangular strips of the length you would like your fettuccine to be. The same applies to a machine, although the machine will dictate how wide each sheet will be.
• Flour the sheets well, and pass through a fettuccine cutter. If you're not using a machine, gently fold the sheets up into a roll, short end to short end, one at a time; cut into the desired fettuccine width using a short knife, and then unroll your individual pieces of pasta.
• Toss your cut pasta loosely in flour until well coated and not sticking together. I find that allowing it to repeatedly fall from a height between my fingers, scooping with flour in between, works well.
• Transfer to a sheet of baking paper and store uncovered in the fridge for up to a week. Even overnight will add a bit of bite to the pasta. Alternatively, freeze immediately.
• Always use plenty of water when cooking, as it will prevent you from losing the boil when you drop the pasta in. We highly recommend serving it with our signature tomato sauce and meatballs!

EASY CRAB AND MUSHROOM LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta until al dente and reserve ½ cup pasta cooking water. Drain and set aside. Note: The pasta sauce takes about 30 minutes to make, so try to time it so that you drain the pasta right as it's time to throw it in the sauce.
• Heat the oil in a wide pot over medium heat. Add the shallots and cook for 3 minutes until just beginning to soften. Add the mushrooms and cook, stirring often, for 8-10 minutes until well-browned. Season with salt, pepper, and crushed red pepper.
• Add the garlic and cook for 1 minute until fragrant.
• Melt the butter into the garlic. Once melted and frothy, sprinkle the flour on top and toss to coat.
• Add half the vegetable stock and stir or whisk regularly until completely incorporated. Add the remaining stock and bring to a low boil. Reduce heat and simmer for 10 minutes. Taste and season to preferences.
• Add the crab meat to the sauce and cook for 5 minutes. Add the pea shoots and parsley and toss gently to combine. Cook for 3 minutes until the pea shoots are bright green.
• Add the pasta cooking water along with the cooked linguine and toss very gently to combine, being careful not to break up the crab too much. Cook for 1 minute and turn off the heat.
• Prior to adding the pasta to the sauce, cook the breadcrumbs. Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook for 3-4 minutes, stirring regularly, until golden brown and toasted. Turn off the heat.
• Add the parsley and parmesan and toss to combine. Season with salt and pepper.
• Divide the cooked pasta between shallow bowls and sprinkle the breadcrumbs on top of each dish. Enjoy!