ORECCHIETTE WITH MOREL MUSHROOMS AND RAMPS
This orecchiette with morel mushrooms and ramps combines earthiness, richness, and all the brightness of spring into one dish.
Provided by Louisa Shafia
Categories Mains
Time 35m
Number Of Ingredients 13
Steps:
- Trim the roots from the ramps with a paring knife, and remove any loose outer layers clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
- Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
- Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, stirring often, about 4 minutes. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
- When the pasta is ready, drain it, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
- Serve the pasta piping hot with a shower of grated Grana Padano on top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with a tablespoon dollop of mascarpone spooned on top.
Nutrition Facts : ServingSize 1 portion, Calories 462 kcal, Carbohydrate 47 g, Protein 12 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 22 mg, Sodium 105 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 13 g
ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE
This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.
Provided by Chef Remy 186273
Categories One Dish Meal
Time 25m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente.
- Drain pasta and return to the pot.
- Cover to keep warm.
- If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
- If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
- In a large saute pan, heat the oil over medium-high heat.
- Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
- Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
- Add the cream.
- Increase the heat to high, and bring to a boil.
- Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
- Remove from the heat and divide equaly among serving bowls or plates.
- Sprinkle each serving with chives and serve immediately.
ORECCHIETTE WITH MOREL MUSHROOMS AND GARLIC RAMPS
This recipe pairs two foods you might find on a spring hike: morels and ramps, the latter being the wild leeks that grow from South Carolina to Canada. Both have the fresh earthiness of spring, tempered here by the richness of Grana Padano and mascarpone. Buying morels can get expensive, so if you can only afford a few, you can make up for it by adding another portobello or two. If you can't find the pasta called orecchiette (literally, "little ears"), use small shells or another bite-size pasta.
Yield serves 4
Number Of Ingredients 13
Steps:
- Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
- Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
- Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, about 4 minutes, stirring often. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
- When the pasta is ready, drain, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
- Serve the pasta piping hot with grated Grana Padano over the top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with 1 tablespoon of mascarpone spooned on top.
ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA
Make and share this Orecchiette With Mushrooms, Radicchio, and Gorgonzola recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate for 10 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shallots and red-pepper flakes, and cook until shallots have softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until it reduces by about three-quarters, 2-3 minutes. Remove from heat.
- Add herbs, lemon zest and juice, and radicchio, and toss until radicchio had wilted. Add pasta, Gorgonzola, salt and pepper; toss. Serve at room temerature.
Nutrition Facts : Calories 235, Fat 8, SaturatedFat 2.5, Cholesterol 7.1, Sodium 137.6, Carbohydrate 31.3, Fiber 1.8, Sugar 1.6, Protein 8.3
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