Italian Mushroom Soup With Parmesan Food

MUSHROOM PARMESAN

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Preheat the oven to 400 degrees F.
• Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

MUSHROOM SOUP RECIPE WITH PARMESAN BROTH

Steps:

• Make the broth: place all the ingredients, except salt and mushrooms, in a large pot; bring them to a boil and simmer 25-30 minutes. Meantime clean and chop the mushrooms.
• Drain the broth. Return it to the pot and salt to taste. Bring to a boil, once again, and add the mushrooms. Cook for about 5 minutes or until fork tender.
• Serve hot with a drizzle of chili oil (or olive oil and a pinch of chili) and fresh parsley. I also tried to squeeze some orange in it: delicious.

ITALIAN MUSHROOM SOUP

Steps:

• Spray a large saucepan with cooking spray; heat over medium until hot.
• Saute onions and mushrooms until tender, about 10 minutes.
• Add chicken stock, tomato puree, and vermouth; heat to boiling.
• Reduce heat and simmer, covered, 5 minutes.
• Stir in basil and chives; sprinkle with Parmesan.

ITALIAN MUSHROOM SOUP WITH PARMESAN

Steps:

• In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
• Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
• Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
• In a small bowl, whisk the yolks until they are thick and lemony in color.
• Add the grated Parmesan cheese and parsley; beat well again.
• With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
• Taste and season to taste with salt and pepper.
• Serve immediately in deep or flat bowls.

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)

Steps:

• Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
• The mixture should be like a wet dough, barely holding together.
• If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
• Allow the dough to rest for approximately 20 minutes in a cool place.
• Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
• Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
• Serve immediately.

MUSHROOM AND PARMESAN ORZO

Steps:

• In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
• Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
• Slowly add in the broth, lemon juice and mushrooms; stir to combine.
• Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
• Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
• Transfer to a large bowl and serve immediately.

ITALIAN MUSHROOM MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture; mix lightly but thoroughly., Shape into a 10x4-in. loaf. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, for 50 minutes; drain. Top with marinara sauce. Bake until no pink remains and a thermometer reads 165°, 10-15 minutes longer . If desired, top with Parmesan cheese.

ITALIAN-INSPIRED STEW WITH MUSHROOMS

Steps:

• Heat oil and butter in a skillet over medium-high heat; stir in beef. Cook and stir until browned on all sides, 5 to 7 minutes, then remove to a plate.
• Add mushrooms to the skillet and saute until soft, 3 to 4 minutes. Remove mushrooms to a plate.
• Add onion and garlic to the skillet; saute until onion is beginning to turn translucent, about 3 minutes. Add tomatoes, parsley, oregano, salt, and pepper; simmer for 5 to 10 minutes. Add wine, 1/2 cup broth, and Parmesan cheese; simmer for 5 more minutes.
• Stir in reserved beef and mushrooms. Cover and cook until beef is tender, about 1 hour, adding more broth if needed.