OYSTER MUSHROOM AND CHARD RAVIOLI
Wonton wrappers -- an easy alternative to homemade pasta -- encasetender oyster mushrooms, smoky prosciutto, and vitamin-C-rich ruby chard (diced stemsare on top). The ingredients add up to a substantial filling -- minus the usual high-fat cheese.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 10
Steps:
- Bring stock and 1/2 cup water to a simmer in a small saucepan. Add the mushrooms. Let stand until soft, about 20 minutes. Remove mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop. Set aside. Pour soaking liquid through a fine sieve into a medium bowl; discard solids. Return soaking liquid to pan; set aside.
- Separate the leaves from the stems of chard; reserve stems. Coarsely chop leaves. (You should have about 4 cups of leaves.) Set aside. Cut stems into 1/4-inch dice. Add stems and thyme to soaking liquid in pan, and bring to a simmer. Remove from heat; let stand 10 minutes. Pour through a fine sieve into a medium bowl. Reserve 1/4 cup simmered chard stems for garnish; discard remaining solids. Cover broth, and set aside.
- Heat oil in a large skillet over medium heat. Add prosciutto; cook, stirring occasionally, until crisp, about 5 minutes. Transfer to a plate. Add onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes. Stir in mushrooms and chard leaves. Cook, stirring occasionally, until chard is wilted, about 5 minutes. Transfer to a medium bowl; let cool completely. Coarsely chop prosciutto; stir into chard mixture. Add Parmesan and stir to combine.
- Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper. Brush edges with water. Top each filled wrapper with another wrapper. Press edges and centers to seal. (Uncooked ravioli can be frozen in a single layer on a baking sheet and then stored in a resealable plastic bag up to 1 month.)
- Bring a large pot of water to a boil. Add salt. Add ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes. Carefully transfer 3 ravioli to each serving bowl; cover. Repeat with remaining ravioli.
- Bring the broth to a simmer. Spoon 1/4 cup broth into each bowl; garnish with reserved chard stems.
Nutrition Facts : Calories 194 g, Cholesterol 10 g, Fat 4 g, Fiber 2 g, Protein 8 g, Sodium 666 g
SAUTEED WILD MUSHROOMS WITH MUSHROOM RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large skillet heat oil and butter over medium high heat. Add shallot and cook for 1 minute. Stir in mushrooms and cook until wilted, about 3 minutes. Add wine or other liquid and bring to a simmer. Stir in cream and return to boil. Add cooked ravioli and some of the reserved pasta water and toss to coat. Simmer for 2-3 minutes. Serve hot with grated parmesan.
OYSTER MUSHROOM PASTA
This is so easy and so delicious. Oyster mushrooms are poached in butter and cream and tossed with pasta, Parmesan cheese and green onions. Mmmmmmmm!
Provided by TJ Lombard
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
- Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 91.6 g, Cholesterol 119.7 mg, Fat 42.2 g, Fiber 7 g, Protein 22.1 g, SaturatedFat 25.2 g, Sodium 325.1 mg, Sugar 5.5 g
OYSTER MUSHROOM AND CHARD RAVIOLI
Steps:
- Bring the stock and 1/2 cup water to a simmer in a small saucepan. Add the mushrooms. Let stand until soft, about 20 minutes. Remove the mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop. Set aside. Pour the soaking liquid through a fine sieve into a medium bowl; discard the solids. Return the soaking liquid to the pan; set aside.
- Separate the leaves from the stems of the chard; reserve the stems. Coarsely chop the leaves. (You should have about 4 cups leaves.) Set aside. Cut the stems into 1/4-inch dice. Add the stems and thyme to the soaking liquid in the pan, and bring to a simmer. Remove from heat; let stand 10 minutes. Pour through a fine sieve into a medium bowl. Reserve 1/4 cup simmered chard stems for garnish; discard the remaining solids. Cover the broth, and set aside.
- Heat the oil in a large skillet over medium heat. Add the prosciutto; cook, stirring occasionally, until crisp, about 5 minutes. Transfer to a plate. Add the onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes. Stir in the mushrooms and chard leaves. Cook, stirring occasionally, until the chard is wilted, about 5 minutes. Transfer to a medium bowl; let cool completely. Coarsely chop the prosciutto; stir into the chard mixture. Add the Parmesan, and stir to combine.
- Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper. Brush the edges with water. Top each filled wrapper with another wrapper. Press the edges and centers to seal. (Uncooked ravioli can be frozen in a single layer on a baking sheet and then stored in a resealable plastic bag up to 1 month.)
- Bring a large pot of water to a boil. Add salt. Add the ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes. Carefully transfer 3 ravioli to each serving bowl; cover. Repeat with remaining ravioli.
- Bring the broth to a simmer. Spoon 1/4 cup broth into each bowl; garnish with reserved chard stems.
- Fit to eat recipe
- (Per serving)
- Calories: 194
- Fat: 4g
- Cholesterol: 10mg
- Carbohydrate: 32g
- Sodium: 666mg
- Protein: 8g
- Fiber: 2g
LOBSTER RAVIOLI IN CREAMY MUSHROOM SAUCE RECIPE
Delicious and easy Lobster Ravioli in a creamy mushroom sauce recipe
Time 25m
Number Of Ingredients 10
Steps:
- Cook ravioli according to package directions. Take care not to overcook
- Start the sauce. In a large skillet saute the onion and garlic
- Once the onion is translucent, add the mushrooms and salt.
- As soon as the mushrooms start to golden, add the milk, whipping cream, and wine. Let that cook for about 7 minutes.
- Finally, add the cayenne pepper and pepper. Let the mix cook for a minute.
- Garnish with parsley or basil and serve
Nutrition Facts : Calories 364 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 25 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 491 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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