FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman's, and online.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h45m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
- Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
- When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
- Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
PASTA WITH MUSHROOMS AND BROCCOLI
Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.
Provided by Martha Rose Shulman
Categories dinner
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
- Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
- When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.
FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
- Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.
BROCCOLI FETTUCCINE ALFREDO
This versatile side dish is a variation of a recipe I've had for years. Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. You can even add cubed cooked chicken and turn it into a main dish.-Robin Stevens, Cadiz, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.
Nutrition Facts : Calories 428 calories, Fat 13g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 233mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER
Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!
Provided by ChefBillT
Categories Main Dish Recipes Pasta
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
- Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
- Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.
Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 g
BROCCOLI CHICKEN FETTUCCINE
I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! -Elaine Mizzles Ben Wheeler, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 657 calories, Fat 27g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 2200mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.
SPAGHETTI WITH BROCCOLI AND MUSHROOMS
This spaghetti dish is very easy to prepare and you can also substitute other types of pasta for a change. I have also used half broccoli and half spinach for a nice change. Crusty French bread and a garden salad make this a delicious meal.
Provided by Denise
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
- Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
- Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.
Nutrition Facts : Calories 633.2 calories, Carbohydrate 77.9 g, Cholesterol 66.4 mg, Fat 26 g, Fiber 7.9 g, Protein 24.1 g, SaturatedFat 15.4 g, Sodium 2079.4 mg, Sugar 5.4 g
FETTUCCINE WITH BROCCOLI
Steps:
- In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
- Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
- Serve immediately garnished with cheese.
- Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
- Yield: 2 pounds (approximately 10 servings)
FETTUCCINE WITH MUSHROOMS AND FRIED SAGE
The fresh sage turns crispy when fried in the butter and adds a wonderful flavor to the beef and mushrooms. This is a fairly simple dish that can be used as a main course or in smaller servings as a side dish.
Provided by Just Call Me Martha
Categories Vegetable
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 Tbsp butter with the oil in large skillet over medium low heat.
- Add sage leaves and fry slowly turning occasionally until they are crisp (about 6- 8 minutes).
- Transfer with tongs to paper towel to drain.
- Pour fat from skillet and reserve.
- Preheat over to lowest setting.
- Turn heat up under skillet.
- When skillet is very hot, add mushrooms.
- Cut remaining butter into small pieces and add to skillet as mushrooms are frying.
- Season mushrooms highly with salt and pepper.
- Saute over high heat until sizzling and brown- about 15 minutes.
- Transfer to large warm bowl and place in oven.
- Add stock to skillet and stir, scraping up any particles clinging to pan.
- Simmer over high heat until stock is reduced by half, then lower heat and keep warm while cooking the pasta.
- Cook pasta in large pot of boiling water until al dente.
- Drain and transfer to skillet.
- Add reserved sage butter.
- Toss noodles to coat.
- Transfer noodles to bowl containing mushrooms and toss again.
- Place noodle mixture on warm platter and top with fried sage leaves.
- Serve immediately.
LINGUINE WITH PORTABELLA MUSHROOMS AND BROCCOLI
Here is a very flavorful diabetic recipe that I really do just love. I have been posting all of the recipes that my Aunt has tried over the years that she has liked, and this has been one that we have made several times. Diabetic Exchange: 3 carbohydrate (3 bread/starch), 3 vegetable, 1 fat
Provided by MizEmerilLagasse
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
- Meanwhile, heat the oil in a large nonstick skillet.
- Add the garlic, broccoli, and mushrooms.
- Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
- Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes.
- Cook, simmering slowly for 2 minutes, stirring twice.
- Add the basil and stir.
- Drain the pasta, reserving 1/2 cup pasta water.
- Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
- Divide the pasta between 4 plates.
- Top with sauce and sprinkle with the cheese.
- Serve immediately.
Nutrition Facts : Calories 356, Fat 6.7, SaturatedFat 1.8, Cholesterol 5.5, Sodium 146.3, Carbohydrate 59.7, Fiber 4.8, Sugar 7.9, Protein 15.6
FETTUCCINE WITH BRAISED OXTAIL
Provided by Shauna James Ahern
Categories Beef Pasta Braise Wheat/Gluten-Free Dinner Meat Fall Advance Prep Required Peanut Free Tree Nut Free Soy Free
Yield Feeds 4
Number Of Ingredients 19
Steps:
- Preparing to braise
- Preheat the oven to 375°F. Season the oxtails with salt and pepper.
- Searing the oxtail
- Set a large sauté pan over medium-high heat and pour in 2 tablespoons of the canola oil. Put the oxtails in the hot oil and cook until they are browned on one side, about 5 minutes. Flip them and get some color on the other side, about 5 minutes. Place the browned oxtails in a Dutch oven.
- Sautéing the vegetables
- Drain the fat from the sauté pan. Pour in the remaining 2 tablespoons of canola oil. Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until they have browned and softened, 10 to 15 minutes. Toss in the sprigs of rosemary and thyme and cook until they are fragrant.
- Making the braising liquid
- Pour in the wine to deglaze the pan, scraping up the goodness from the bottom. Cook until the wine is reduced by three-quarters of its volume, 7 to 8 minutes. Pour in the chicken stock. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes. Pour the braising liquid over the oxtail in the Dutch oven. Cover the Dutch oven and slide it into the oven. Braise until the meat starts to fall of the bone, 2 to 2 1/2 hours. Taste a piece of the meat. Do you want more? You're done.
- Cooking the fettuccine
- Bring a large pot of salted water to a boil. Toss in the fettuccine and cook until it is a little less than al dente so that it will hold its shape. (Gluten-free pasta usually takes less time to cook than you think, especially when you are going by the manufacturer's directions on the box.)
- Preparing to make the sauce
- Remove the oxtails from the sauce and set them aside. Strain the sauce into a large saucepan. Put the saucepan over medium heat and begin reducing the liquid.
- Cutting the parsnips
- Meanwhile, slice the parsnips into small coins, starting from the thin end. When you reach halfway up the parsnip, slice it in half lengthwise. Continue cutting coins from the parsnip, the same size as those from the first half.
- Sautéing the vegetables
- Set a small sauté pan over medium-high heat and pour in the olive oil. Toss in the mushrooms and cook, stirring, until softened and wilted. Throw in the parsnips and cook, stirring occasionally, until the mushrooms are browned and the parsnips are softened, 5 to 6 minutes. Toss in the shallots and cook, stirring, until they are softened, about 5 minutes. Add the chopped rosemary and cook until it is fragrant.
- Making the sauce
- Spoon the sautéed vegetables into the stock in the saucepan. Bring to a boil, then reduce the heat to low and simmer the sauce until it has thickened, 4 to 5 minutes. Stir in the butter until it is incorporated into the sauce.
- Finishing the dish
- Add the cooked pasta to the sauce. Pick the meat off the oxtails and drop it into the sauce. Taste the sauce and season it with salt and pepper.
- To serve, spoon the pasta into large bowls and grate the Parmesan cheese over the top.
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BROCCOLI AND MUSHROOM FETTUCCINE - DISHING OUT HEALTH
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4.8/5 (4)Total Time 30 minsCategory Entree, VegetarianCalories 424 per serving
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta water and drain remaining.
- Meanwhile, heat 1 Tbsp. of the oil in a large, high-sided skillet with a fitted lid over medium heat. Add broccoli; cover and cook 5 minutes, removing lid to stir occasionally, until crisp-tender. Add remaining 1 Tbsp. oil, mushrooms, shallot, and garlic; cook 3 to 4 minutes, stirring often, until vegetables are softened. Season with salt and 1/4 tsp. of the black pepper. Transfer vegetables to a bowl.
- Ad butter to pan. Once melted, whisk in flour until dissolved. Add oat (or cashew) milk and miso paste, whisking continuously until smooth. Bring to a simmer and cook 2 to 3 minutes until sauce begins to thicken. Stir in remaining 3/4 tsp. black pepper and thyme.
- Add cooked pasta to pan and use tongs to toss with sauce. Stream in pasta water in 1/4 cup increments, tossing continuously with tongs, until sauce begins clinging to pasta and desired consistency is achieved. (Note: you may not end up using all of pasta water, but better to have extra for insurance.) Stir in vegetables.
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