CREAMY MUSHROOM AND LEEK PASTA
Deliciously creamy this leek and mushroom pasta dish is perfect comfort food. With buttery leeks, meaty shiitake mushrooms and a creamy white wine and thyme sauce, this is proper tasty!
Provided by Michelle Alston
Categories Main
Time 1h
Number Of Ingredients 16
Steps:
- Heat 1 tbsp of olive oil and melt 1 tbsp of butter in a large sautè pan.Add the sliced leeks with a pinch of salt and cook gently over a low to medium heat for about 20 minutes stirring regularly. The leeks should be very soft.
- Add 2 or 3 cloves of minced garlic, a pinch of salt, cracked black pepper, 1 tbsp of thyme leaves and 3 cups of sliced mushrooms to the pan and cook for about 3 minutes.Turn up the heat and pour in the wine, the wine should sizzle when it hits the pan. Turn the heat down and let the leeks and mushrooms soak up the wine.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve 1 cup of the pasta water.
- Add 1 heaped tbsp of plain/all-purpose flour, 1 heaped tsp of Dijon mustard and 1 heaped tbsp of creme fraiche to the leeks and mushrooms and stir well. Stir in the grated cheese and stir until melted.
- Now slowly start to add about 1 cup of water from the pasta to the leek and mushrooms.Add about 1/4 of the water and keep stirring until it is a thick sauce. Continue this until you have added all the water and you have a creamy, silky sauce. Check the seasoning now, add more salt or pepper if needed.
- Add the cooked pasta to the sauce and toss until all the pasta is covered in sauce.
- Serve immediately with shavings of pecorino cheese, some chopped parsley and cracked black pepper.
Nutrition Facts : Calories 390 kcal, Carbohydrate 52.3 g, Protein 12.3 g, Fat 13.9 g, SaturatedFat 5.7 g, Cholesterol 22 mg, Sodium 621 mg, Fiber 2.2 g, Sugar 3.9 g, ServingSize 1 serving
SHIITAKE MUSHROOMS WITH YOUNG PECORINO CHEESE
Provided by Amelia Saltsman
Categories Mushroom Appetizer Roast Picnic Vegetarian Potluck Parsley Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk 5 teaspoons lemon juice and mustard in small bowl. Gradually whisk in 6 tablespoons olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper.
- Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl. Transfer to prepared baking sheet. Sprinkle mushrooms with coarse salt and pepper. Roast 15 minutes. Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer.
- Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.
- Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl. Let marinate at least 1 hour and up to 2 hours. Discard garlic clove. Serve mushrooms and cheese with toothpicks, if desired.
BAKED SHIITAKE STUFFED MUSHROOM CAPS
These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 mushrooms, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the goat cheese with garlic, fines herbes, and ground pepper.
- Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
- Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.
Nutrition Facts : Calories 227.7, Fat 17, SaturatedFat 11.7, Cholesterol 44.8, Sodium 293.6, Carbohydrate 6.9, Fiber 0.8, Sugar 2.9, Protein 12.8
ROASTED SHITAKE, PORTOBELLO, AND CRIMINI MUSHROOMS
Provided by Alfred Portale
Categories Garlic Herb Mushroom Side Roast Vegetarian Rosemary Fall Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F. Combine mushrooms, rosemary, and garlic in large bowl. Mix in oil. Spread mushrooms in single layer on large rimmed baking sheet; sprinkle with salt and pepper. Roast mushrooms until brown, stirring occasionally, about 18 minutes. Transfer mushrooms to bowl and serve.
SHIITAKE MUSHROOM AND CHEESE FRITTATA
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein-centered meals. In this frittata, mushrooms add flavor and B vitamins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Heat oil in a 9- or 10-inch ovenproof nonstick skillet over medium heat until hot but not smoking. Add mushrooms, onion, and thyme; cook, stirring, until mushrooms and onion are golden brown, about 10 minutes. Stir in 1/2 teaspoon salt; remove skillet from heat.
- Whisk eggs in a large bowl until frothy. Stir in the ricotta, 1 teaspoon salt, and pepper to taste. Place reserved skillet over medium heat. Immediately pour in egg mixture, and lightly stir to distribute mushrooms and onion evenly. Reduce heat to medium-low; cook 2 minutes, drawing cooked egg away from sides with a rubber spatula to let uncooked egg flow underneath. Cook until just starting to set, about 2 minutes more.
- Transfer skillet to oven. Bake until frittata is just set and top is pale golden, 10 to 12 minutes. Serve frittata in skillet, or slide onto a serving platter.
Nutrition Facts : Calories 230 g, Cholesterol 365 g, Fat 16 g, Fiber 2 g, Protein 14 g, Sodium 408 g
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