Pan Fried Mushrooms With Ricotta Cheese Food
CREAMY MUSHROOM AND RICOTTA PASTA
Creamy Mushroom and Ricotta Pasta is the perfect way to get your pasta fix this winter season! Easy to prepare with minimal ingredients and a sure-fire hit with pasta lovers.
Provided by Nicole
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil. Season with salt. It should be as salty as the sea. Cook fettuccine until aldente. Drain, do not rinse, and reserve pasta water.
- Place a large skillet over a medium-high heat. Add butter. Once the butter begins to brown on the edges, start to swirl the pan. Swirl until the butter becomes a deep brown color and smells nutty. Turn the heat down to medium and add mushrooms. Cook mushrooms until brown, about 3-4 minutes. Add 1/2 teaspoon salt and garlic, cook 1 minute. Add sherry. Simmer until reduce by half.
- Turn the heat down to a medium-low heat. Add cooked pasta, ricotta, remaining salt and about 1/2 cup of reserved pasta water. Toss until ricotta has coated pasta. Add parmesan cheese, toss again until cheese has melted. Season pasta with salt and pepper. Garnish with more parmesan cheese.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 34 g, Protein 15 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 562 mg, Fiber 1 g, Sugar 2 g, Calories 314 kcal
PAN FRIED FILETS WITH MUSHROOM SAUCE
Tender filets fried with a fruity mushroom sauce. This is a great and quick change of pace from the usual. Top Sirloin can be substituted. Enjoy!
Provided by Corine
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mince mushrooms, then mix with butter, minced onion, salt, and pepper in a small bowl. Reserve half of butter mixture, and divide other half over the 4 filets.
- Heat a large skillet over medium-high heat. Place steaks, butter side down, in hot skillet. Spread remaining butter mixture over steaks. Cook to desired doneness, turning once. Transfer filets to a plate, cover loosely with foil, and keep warm.
- Return skillet to medium-high heat. Stir in reserved mushroom liquid, and scrape up any browned bits from the bottom of pan. Add jelly and lemon juice, and simmer until liquid is reduced by half. Stir in ice cream, and cook until sauce is thickened, about 2 minutes. Pour over filets, and serve immediately.
Nutrition Facts : Calories 498.5 calories, Carbohydrate 16.1 g, Cholesterol 115.3 mg, Fat 38.9 g, Fiber 1.7 g, Protein 21.8 g, SaturatedFat 18.5 g, Sodium 447.6 mg, Sugar 12.6 g
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- To make the pan-fried mushrooms, heat the butter in a frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and cook for 4–5 minutes, until the mushrooms are dark golden brown around the edges.
- Season with salt and pepper, then reduce the heat to low and cook for a further 2–3 minutes. Add the garlic and lemon juice and cook until the lemon juice has reduced to almost nothing and the garlic is soft.
- To make the mushroom burgers, mix together the vinegar, soy sauce, oil, rosemary and paprika in a large bowl. Add the mushrooms and toss in the marinade.
- Preheat the grill to high. Arrange the mushrooms cap-side down on a baking tray, reserving the marinade for basting. Grill for 5–7 minutes then flip over and cook for a further 5–7 minutes, until tender, brushing with marinade every few minutes.
- To serve, put the grilled mushrooms on the burger buns and top with the tomato, onion and lettuce.
- To make the roasted mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms cap-side down in the base of a lightly greased ovenproof dish.
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