Mushroom Pasta Pilaf Food

MUSHROOM ORZO

Steps:

• Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
• Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

ORZO PILAF WITH MUSHROOMS

Steps:

• In a large saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the broth, orzo, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender. Stir in parsley.

MUSHROOM AND RICE PILAF

Steps:

• In a large saucepan, heat butter over medium heat. Add rice; cook and stir until lightly browned, 5-6 minutes. Transfer to a 3-qt. slow cooker. Add mushrooms, green onions and oregano. Stir in broth and water. Cook, covered, on low until rice is tender and liquid is absorbed, 3-4 hours.

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

MUSHROOM PASTA PILAF

Steps:

• In a large skillet, saute onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat cover and simmer for 2 minutes or until the pasta is tender and liquid is absorbed.

MUSHROOM PASTA PILAF

Steps:

• In large saute pan with a tight-fitting cover, sauté broken pasta in aabout 1 tablespoon extra virgin olive oil over medium-low heat until golden. Remove and reserve.
• Add onion and saute until tender. Add garlic and saute 1 minute.
• Add mushrooms and saute until tender and liquid they give off cooks off.
• Season mixture to taste with sea salt and freshly ground black pepper.
• Add broth and 1 cup plain water, worcestershire sauce and wine. Stir until blended. Bring to a boil. Reduce heat to simmer. Cover and cook over medium-low heat until liquid is absorbed, about 15 - 20 minutes. If pasta is not al dente at end of cooking time, add 1/2 cup water and cook, covered, until absorbed. If some liquid remains, uncover and reduce over medium heat, stirring often, until liquid is evaporated.
• Just before serving, drizzle greens with about 2 to 3 teaspoons olive oil and 2 to 3 teaspoons lemon juice to taste. Toss very gently.
• Serve pasta in bowls, topped with dressed greens and sprinkled with toasted almonds. Optional: Sprinkle with grated blend of parmesan and romano cheese.

EASY MUSHROOM RICE PILAF

Steps:

• Start with soaking the dried mushrooms in 3 cups of boing water until tender.
• Once the desired softness is achieved, drain the mushrooms (reserving the liquid to use as stock. You will need 2 cups. Top up with water or stock as needed). Slice into bite-sized pieces and set aside.
• Melt the butter over medium heat. Add the onions and cook until tender. Add the garlic and cook another minute.
• Add the mushrooms and saute until the fresh mushrooms are cooked. Add the rice and coat with the mixture.
• Add the stock, parsley, salt, and pepper. Bring to a boil, cover and simmer for 15-20 minutes or until the rice is tender and has fully absorbed the stock.

MUSHROOM PILAF

Steps:

• In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown. , Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley.

MUSHROOM ORZO PILAF

Steps:

• melt 3 tbsp butter in large skillet, add shallots, garlic, 3 tsp thyme, and saute add mushrooms, saute 8 minutes until softened.
• add remaining butter, orzo, broth, nutmeg, salt and pepper to taste, heat to boil lower to simmer, cover and cook 15 minutes until liquid is absorbed.
• stir in remaining thyme.

MUSHROOM RICE PILAF

Steps:

• Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms. Chop the shallot and mince the garlic.
• Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the onions, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften.
• Pour in the rice, broth, and sherry. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer.
• Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
• Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.

PARMESAN RICE AND PASTA PILAF

Steps:

• In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
• Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
• Fluff with fork. Cover and let stand 5-20 minutes.
• Remove bay leaf. Sprinkle with cheese and serve immediately.

MUSHROOM AND ORZO PILAF

Steps:

• Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.

MUSHROOM RICE PILAF

Steps:

• In a heavy saucepan, heat the oil and butter, add the onion and mushrooms and sauteed until soft and translucent.
• Pour in the rice and stir to coat the granules well. Cook until the edges of the rice grains have turned translucent, but not toasted.
• Add the stock and salt. Cover the pan tightly, placing a sheet or two of paper toweling under the lid, reduce the heat to low and cook until all the liquid has evaporated and grains are tender.
• Correct the seasonings. Toss the rice with a fork and fold in the sauteed almonds and parsley.

MUSHROOM RICE PILAF

Steps:

• In butter, sauté mushrooms, onion and spaghetti noodles until noodles are browned.
• Add beef broth, rice and thyme sprig. Bring to a boil; reduce heat and simmer until all liquid is absorbed, about 20 minutes.
• Remove to serving bowl discard thyme & season with salt & pepper and garnish with pecans.
• For Vegetarian use the water not the beef broth.

LEMONY MUSHROOM PILAF

Steps:

• Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened - add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.

PASTA WITH WILD MUSHROOM SAUCE

Steps:

• In a large stock pot, bring salted water to a boil.
• In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
• Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
• Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.