MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
MUSHROOM 'N GORGONZOLA BUNDLES
From "The Best Of Byerly's" cookbook. Byerly's is THE greatest market I have ever been to-located in St. Louis Park, MN. Just to give you an idea-they sell Waterford & Lladros as well as groceries!! ALMOST makes visiting my in-laws worthwhile:)!!Tender "pastry" bundles encase a marvelous mushroom-cheese filling. Frozen puff pastry makes prep a breeze and gives these appetizers special-occasion status.
Provided by Meredith .F
Categories < 30 Mins
Time 30m
Yield 24-36 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees.
- Rinse and pat mushrooms dry; twist off stems.
- Unfold puff pastry and cut into 36 squares.
- Fill each mushroom cap with a spoonful of Gorgonzola cheese.
- Place 1 filled mushroom in the center of 1 puff pastry square.
- Draw all 4 corners up to form a bundle and pinch center together to form a knob. Repeat to bundle all the mushrooms.
- Brush each bundle lightly with egg.
- Bake until golden borwn-approx. 10-20 minutes.
Nutrition Facts : Calories 154.6, Fat 10.8, SaturatedFat 3.8, Cholesterol 15.9, Sodium 186.8, Carbohydrate 10.3, Fiber 0.6, Sugar 0.7, Protein 4.6
FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE
Steps:
- Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
- Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
- Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.
PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE
Provided by Maura Chamberlain
Categories Garlic Herb Mushroom Pasta Tomato Quick & Easy Blue Cheese Bon Appétit Illinois
Yield 2 Generous Servings
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.
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