Pasta With Asparagus Shiitake Mushrooms And Lemon Food

PASTA WITH ASPARAGUS, SHIITAKE MUSHROOMS, AND LEMON

Steps:

• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl. Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper. Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.

LEMON ASPARAGUS PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
• Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
• Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES

Steps:

• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
• Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
• Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
• *Available at some supermarkets, and at Italian markets and specialty food stores.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
• Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

ROASTED ASPARAGUS & SHIITAKE MUSHROOMS

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
• Sprinkle with the coarse salt.
• Spread the vegetables on two cookie sheets so they are not touching.
• Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
• Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
• Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
• Serve warm or at room temperature.

FETTUCCINE ALFREDO WITH SHRIMP, ASPARAGUS AND MUSHROOMS

Steps:

• Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
• In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
• Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS

Steps:

• Pour the stock into a saucepan, place over high heat, and bring to a boil.
• Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
• Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
• Dip out and discard the stems.
• Slice the spears 1/4 inch thick on the diagonal.
• Set aside.
• Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
• Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
• Then season with salt and pepper, and sauté until brown, about 5 minutes.
• Remove to a plate.
• Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
• Add the garlic and cook briefly.
• Add the rice and stir until the grains look pearly white, about 2 minutes.
• Add the wine, if using, and cook until the pan is nearly dry.
• Adjust the heat so the rice cooks at a slow simmer.
• Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
• Season lightly with salt and pepper now so the flavor permeates the rice.
• Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
• Stir in the thyme, mushrooms, and sliced asparagus tips.
• Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
• Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
• Taste for seasoning.
• Dust with Parmesan before serving.
• Pass more cheese at the table.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

HERBED PASTA WITH SHIITAKE MUSHROOMS

Steps:

• Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
• Cook pasta according to package directions and set aside.
• In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
• Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
• Add wine. Cook another 2-3 minutes to allow flavors to blend.
• Add milk and let simmer until liquid is almost evaporated.
• Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
• Sprinkle with Parmigiano-Reggiano and serve.