MUSHROOM ARANCINI WITH ROASTED TOMATO SAUCE
Crispy mushroom arancini stuffed with melty mozzarella and deep fried to a crisp, golden brown served with roasted tomato sauce is a great appetizer.
Provided by Alida Ryder
Categories Appetizer Arancini Risotto Vegetarian
Time 1h15m
Number Of Ingredients 11
Steps:
- To make the roasted tomato sauce, pre-heat the oven to 200ºc.
- Place the cherry tomatoes, onion, garlic, Balsamic vinegar, sugar and thyme in a baking tray and drizzle with olive oil. Season with salt and pepper and place in the oven.
- Allow to roast for 45 minutes until the tomatoes are soft then transfer to a blender and blend to your desired consistency. Set aside.
- To make the arancini, take small handfuls of the cold risotto and place a cube of mozzarella in the centre. Enclose the mozzarella then roll into a ball and cover with the breadcrumbs. Set on a plate and repeat until all the risotto has been used.
- Fry the arancini in hot oil until golden brown and the mozzarella inside has melted.
- Drain on kitchen paper and serve with roasted tomato sauce.
Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 69 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ARANCINI WITH TALEGGIO
These arancini will take some last-minute frying but are delicious on their own or served with a dipping bowl of fresh tomato sauce. If taleggio is not available, simply substitute another melting cheese.
Provided by STEVE MANFREDI
Categories Finger-food
Time 1h30m
Number Of Ingredients 7
Steps:
- In a saucepan put 500g of risotto rice (arborio, vialone nano or carnaroli) with a litre of water and bring to a simmer. Add 1g of saffron threads and keep simmering, stirring occasionally, until the water has been totally absorbed. Transfer the rice into a large bowl, season with salt and pepper and mix as it cools. Cut 200g of mozzarella into 5mm cubes and mix into the cooled rice. Cut 1 1/2-cm cubes of cold taleggio cheese. Form spheres the size of golf balls with the rice, fixing a cube of taleggio in the middle of each. Rest for 2 hours in the fridge. Make a fluid batter with 125g of plain flour and 250ml of water. Pass the balls in the batter and then coat well with fine breadcrumbs. Rest in the fridge for an hour and then fry in oil until golden. Serve immediately.
ARANCINI BALLS
Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 1h45m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
- Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
- Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
- Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
- Eat the arancini warm, or serve with a basic tomato sauce for dipping.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
TORTELLINI WITH ASPARAGUS & LEMON
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.
Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
PASTA WITH ASPARAGUS AND LEMON SAUCE
A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.
Provided by barbara
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
- Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
- Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.
Nutrition Facts : Calories 810.8 calories, Carbohydrate 103.8 g, Cholesterol 108.1 mg, Fat 37.2 g, Fiber 10.5 g, Protein 24.8 g, SaturatedFat 21.8 g, Sodium 512 mg, Sugar 9 g
TALEGGIO PANINI
Steps:
- Spread pasta sauce between 2 slices of crusty bread and top with taleggio cheese; cook in a buttered skillet or panini press.
- See all 50 recipes using pasta sauce.
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
MUSHROOM ARANCINI WITH TALEGGIO, SERVED WITH ASPARAGUS AND LEMON SAUCE
Steps:
- Make the Risotto: Bring stock to a simmer in saucepan. Put olive oil and butter in a separate large pan, add onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add rice and turn up heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Quickly pour in the wine and keep stirring until its evaporated. Add the stock to rice, one ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn heat down to low so the rice doesn't cook too quickly. Keep adding stock until rice has desired texture (may not need all of the stock) - rice should hold its won shape but be soft, creamy and oozy. Turn off heat, and cover while you prepare mushrooms. In a separate pan, heat a knob of butter, once foaming add chopped mushrooms and season. Toss around for 1 minute, then add thyme and garlic, toss around for a further 2 minutes. Add to risotto, stir in a knob of butter, parmesan, parsley and lemon juice and/or zest, then adjust seasoning. Plate up 4 dishes and serve. Stir in 1 egg into the remaining risotto, refridgerate. To make arancini: Allow risotto mixutre to come to room temperature, then taka a large spoonful, roll in your hand to form a ball, then place a piece of taleggio in the centre, then cover with rice to make a ball. repeat with remaining risotto. Heat oil for deep frying, lightly dust balls in flour, shake off excess. Dip into beaten egg, roll in corncrumbs, shake off excess. Cook in oil until golden brown, place 2 balls on each of 4 plates, allow to set while making side dish. For asparagus side dish: Trim ends of asparagus, steam until tender. Refresh under cold water & drain. Heat oil, cook garlic, add anchovies and break down, add parsley and lemon juice to taste, season. Plate up asparagus spears next to arancini balls, pour sauce over the asparagus, serve your guests.
ASPARAGUS WITH TARRAGON LEMON SAUCE
With its fresh taste and minimal prep work, I'm sure you'll love this easy asparagus recipe. -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain., Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.
Nutrition Facts : Calories 83 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES
Provided by Tina Miller
Categories Cheese Citrus Mushroom Pasta Sauté Vegetarian Quick & Easy High Fiber Asparagus Spring Chive Shallot Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
- Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
- Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
- *Available at some supermarkets, and at Italian markets and specialty food stores.
ASPARAGUS-MUSHROOM-LEEK SAUTé
We have made this in the past with green beans but my daughter doesn't like "squeeky foods" so we substitued asparagus. The flavor combinations make a great side dish and a nice alternative way to cook asparagus.
Provided by Jan Marie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sauté bacon. Set aside.
- Reserve 1 tablespoon bacon fat.
- Add olive oil (optional).
- Clean, stem and slice mushrooms.
- Clean leeks, slice into small slices, separating the rings. Discard the dark green end.
- Sauté mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook.
- Cut asparagus into bite size pieces, discarding the tough ends.
- Blanch asparagus in hot boiling water until slightly crunchy. Don't overcook.
- Combine asparagus, bacon, mushrooms and leeks in fry pan.
- Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.
ASPARAGUS AND MUSHROOM SAUTE
An easy side dish that will go well with all sorts of main dishes. You can use any kind of mushroom that you like -- I love baby bellas.
Provided by Lvs2Cook
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place asparagus spears in a 10" skillet.
- Add enough water to cover.
- Bring to a boil over medium heat and cook until spears are crisp tender.
- Drain and return to skillet.
- Add remaining ingredients, stir well, and heat over medium heat until mushrooms are cooked through.
Nutrition Facts : Calories 93.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 170.7, Carbohydrate 4.3, Fiber 1.9, Sugar 1.5, Protein 2.8
MUSHROOM PAPPARDELLE WITH TALEGGIO CHEESE
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
- Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
- Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.
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