Wildmushroomonionmanicottiwithanasiagosauce Food

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WILD MUSHROOM & ONION MANICOTTI WITH AN ASIAGO SAUCE



Wild Mushroom & Onion Manicotti With an Asiago Sauce image

Wild mushrooms, caramelized onions, creamy ricotta, tangy cheese, fresh herbs make this a great dish. Now I prefer whole wheat manicotti if you can find it. I found some at Whole Foods which I love, but if not, good ol' Ronzoni or Muellers or any brand will work just fine. To me it is just a nice option to the tomato based manicotti or that with beef or chicken. I just enjoy the change of having a lighter vegetarian dish now and then even though this has a rich cream sauce. You can certainly use a heavy cream vs milk, or even a combination of the two if you want even a thicker sauce, but the the comibination of the wild mushrooms and the Asiago make this a rich dish.

Provided by SarasotaCook

Categories     Manicotti

Time 1h30m

Yield 6 , 8 serving(s)

Number Of Ingredients 21

1 (8 ounce) box manicotti
6 cups mushrooms, rough chopped (now I used a mix of button or white, cremini, and shitaki, but you can use any combination you want )
1 large onion, cut in quarters and thin sliced
1 tablespoon garlic, minced
8 ounces ricotta cheese (no low fat)
1/2 cup mozzarella cheese, grated
1 tablespoon fresh rosemary
1/2 teaspoon dried thyme
salt (1/2 teaspoon)
1/2 teaspoon ground black pepper
1 teaspoon olive oil (to saute the mushrooms and onion)
1 teaspoon butter (to saute the mushrooms and onion)
3 tablespoons flour
3 tablespoons butter
3 cups milk (you can use heavy cream, or a combination of milk & cream)
1 pinch nutmeg
1 1/2 cups asiago cheese
2 tablespoons fresh parsley, chopped
3/4 cup parmesan cheese, for the topping
salt
pepper

Steps:

  • Filling -- In a large saute pan add the butter and olive oil and add the garlic and onions, and cook 3-4 minutes until they begin to brown. Then add the mushrooms and cook until everything is tender and golden brown. Season with the rosemary, thyme, salt and pepper and cook about 5 minutes until everything is combined and the vegetables are nice and soft. Remove and let cool.
  • Pasta -- As the mushrooms cooks, bring a pot of salted water up to a boil and cook the manicotti according to directions. Drain and set on a cookie sheet to cool. I spray the cookie sheet with Pam or any non stick so they don't stick.
  • Filling Part II -- Now after the mushrooms have cooled, add to the ricotta cheese and the mozarella. Mix well and then stuff the manicotti and set to the side as you prepare the sauce.
  • Sauce -- In a medium pot, melt the butter on medium heat and add the flour and mix well to combine. Slowly whisk in the milk and bring to a medium boil to let the sauce thicken. Add a little salt, pepper and a pinch of nutmeg. Once thickened, add the cheese and parsley and simmer just until melted.
  • Casserole -- Add 1 cup of the sauce to the bottom of a casserole dish lightly sprayed with pam or any non stick spray. Then add the manicotti. Top with the remaining cheese sauce making sure to cover each manicotti. Top with the remaining parmesan.
  • Bake -- 350 for 20-30 covered for (10 minutes) then uncovered for another 10-20 minutes until bubbly and golden brown. Make sure to let it set 5 minutes before serving.
  • A rich dish deserves a nice fresh crisp salad to go along the side. My secret salad. You know that jar of marinated vegetables next to the pickles and olives in the condiments aisle. Add a jar of that to some fresh romaine, add some fresh grape tomatoes and you have a great quick salad. You can even add some extra black or kalamata olive if you want. The vinegar and oil in the jar makes a great quick 2 minute salad. I usually add all the vegetables and about 1/2 of the liquid - Nothing else. Just toss and enjoy.

WILD MUSHROOM MANICOTTI



Wild Mushroom Manicotti image

Taken from the Calorie Commando and changed a bit, this is good! The recipe originally called for ground turkey, but I have used mushrooms instead!

Provided by Sharon123

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1/2 ounce dried porcini mushrooms
6 large manicotti
1 tablespoon olive oil (add more if needed)
1 cup mushroom, your choice, chopped (try shitake, portabella, button,and/or oyster)
5 garlic cloves, crushed
1 small onion, finely sliced
4 ounces roasted red peppers, chopped (or pimientos)
3/4 cup low-fat ricotta cheese
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
tomato sauce, recipe follows
1/4 cup finely grated parmesan cheese
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, minced
1/2 teaspoon dried oregano
1 1/2 cups tomato sauce (prepared)

Steps:

  • In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes. After mushrooms have soaked, drain them, and coarsely chop. Meanwhile, prepare manicotti shells according to package directions, drain, and cool. Lightly spray an 8x8-inch baking pan with olive oil; set aside.
  • Heat a nonstick pan over medium heat, and put in olive oil as it is heating. Add mushrooms(except for porcini). Add garlic and onions and cook mixture about 8 minutes. Add porcini mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste.
  • Transfer mushroom mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells through a hole cut in the corner of the bag(or just spoon it in). Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Bake at 375*F. for 25 minutes. Serve immediately. Enjoy!
  • Tomato Sauce:.
  • Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.

CHEESE AND MUSHROOM MANICOTTI



Cheese and Mushroom Manicotti image

I love mushrooms! And if I can combine them with cheese (my other passion) and pasta than it can't get any better. You can use Asiago cheese instead of cheddar, which goes great with mushroom as well. This recipe does not require pre-cooking the pasta.

Provided by Asha1126

Categories     One Dish Meal

Time 1h25m

Yield 2 manicotti shells, 4 serving(s)

Number Of Ingredients 14

2 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
1/4 lb mushroom, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup onion, chopped
1/2 cup soft breadcrumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons parsley, chopped
1/4 teaspoon black pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti
grated parmesan cheese

Steps:

  • Preheat oven to 375.
  • In a large bowl combine 1 cup of the Mozzarella with all of the Cheddar cheese, mushrooms, olives, onion, bread crumbs, egg, milk, parsley, and pepper until mixed well. Set aside.
  • Combine spaghetti sauce and water and pour half the sauce into a shallow 3 quart casserole or baking dish.
  • Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
  • Bake, covered, in a 375F degree oven for about 1 hour. Remove cover and sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
  • Serve with Parmesan cheese, your favorite garlic bread and side salad.

FRESH SPINACH AND MUSHROOM MANICOTTI



Fresh Spinach and Mushroom Manicotti image

So tasty and delicious. Wonderful blend of flavors. Serve with a nice salad and Italian garlic bread and it's "Oh so Delicious"!

Provided by KGCOOK

Categories     Manicotti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (8 ounce) package manicotti
6 ounces fresh mushrooms, chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 (6 ounce) package fresh spinach, chopped or 1 (10 ounce) package frozen spinach, chopped, thawed and patted very dry
2 large eggs
1 (15 ounce) container ricotta cheese, shredded
1/3 cup fresh basil, chopped
1 teaspoon salt
1 (26 ounce) jar marinara sauce
1/2 cup parmesan cheese, fresh and grated

Steps:

  • Cook manicotti according to package directions and drain.
  • Rinse with cold water, drain and set aside.
  • Sauté mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes.
  • Add spinach and saute 5 more minutes.
  • Remove skillet from heat.
  • Drain any fat off the spinach and garlic.
  • Stir together eggs, ricotta cheese, basil and salt in a large bowl add mushroom mixture stirring until blended.
  • Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish.
  • Squeeze or spoon spinach mixture into shells.
  • Arrange stuffed shells in dish.
  • Pour remaining marinara sauce over the top evenly over shells.
  • Sprinkle with parmesan cheese.
  • Bake covered at 350°F for 30 minutes.
  • Uncover and bake for 10 more minutes.

Nutrition Facts : Calories 485, Fat 22.2, SaturatedFat 9.3, Cholesterol 115.5, Sodium 1280, Carbohydrate 48.7, Fiber 2.9, Sugar 13.7, Protein 23.1

SAUSAGE AND MUSHROOM MANICOTTI WITH WHITE MUSHROOM SAUCE



Sausage and Mushroom Manicotti With White Mushroom Sauce image

Tired of tomato sauce with your pasta? This white sauce is a nice change of pace. Mushrooms and Italian sausage compliment each other well. Don't skip the steps in sauteeing the mushrooms -- this gives the dish its great flavor. A great recipe for entertaining! I made the stuffed pasta ahead of time, covered it and kept it in the refrigerator for several hours. Then quickly made the sauce just before baking. A hit at our dinner party!

Provided by Viclynn

Categories     < 4 Hours

Time 1h5m

Yield 14 stuffed shells, 7 serving(s)

Number Of Ingredients 16

1 lb Italian sausage, bulk
1/2 cup green onion, thinly sliced
1 garlic clove, minced
2 tablespoons butter
8 ounces fresh mushrooms, finely chopped
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 teaspoon black pepper
1 (8 ounce) package manicotti pasta, cooked as directed, and drained (rinse with cold water)
1 (5 ounce) can evaporated milk
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1/2 cup shredded parmesan cheese
2 cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350. Cook pasta, as directed. Drain and rinse in cold water. (Handle the pasta carefully to avoid tearing the manicotti.).
  • Crumble the italian sausage into a skillet, then cook until no longer pink. Crumble the cooked meat into small pieces. Drain and set aside.
  • In the same skillet, melt the butter, then saute the mushrooms and onions until tender. Add the garlic and cook 2 minutes longer.
  • Transfer vegetables to a bowl, add the sausage, soup, sour cream and pepper. Stir well. Set the skillet aside.
  • Place the meat/mushroom mixture in a large Ziploc bag - snip a hole in one corner. Stuff the manicotti shells and place in a lightly greased 13"x9"x2" baking dish.
  • For the Sauce:.
  • Using the same skillet, melt the butter and saute the sliced mushrooms until tender.
  • Stir in the milk, soup, parsley and heat through. Add the parmesan cheese and HALF the mozzarella. Stir thoroughly. Pour over the stuffed pasta.
  • Cover with aluminum foil and bake at 350 for 25 minutes.
  • Uncover, sprinkle with remaining 1 cup mozzarella, and heat for additional 10 minutes. Enjoy!

SPINACH AND MUSHROOM MANICOTTI



Spinach and Mushroom Manicotti image

This is my most famous dish, Manicotti con Spinaci e Funghi, I sometimes make it without the spinach and its just as good, also I really like garlic so if you don't like a very strong garlic taste I would only use one clove instead of the 2-3 i would normally use.

Provided by Nessas Mommy

Categories     Manicotti

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

16 ounces manicotti (you might only use 1 box but count on some noodles splitting while they cook)
2 tablespoons extra virgin olive oil
2 eggs
6 ounces mushrooms, I like to use fresh, it really makes a HUGE difference, a whole small box like you buy at the grocer
2 -3 garlic cloves, depending on size, if your not a big fan of garlic just use 1
6 ounces chopped fresh spinach, you can use frozen you will need about 10 oz thawed and dried
1 (15 ounce) container ricotta cheese
1/3 cup chopped basil leaves
1 teaspoon salt
26 ounces of your own spaghetti sauce or 26 ounces about 1 1/2 jars store bought spaghetti sauce
1/2 cup parmesan cheese, again I like to use fresh, the taste is much better. Have extra for the dinner table

Steps:

  • Preheat your oven to 350°F.
  • Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
  • Heat oil or butter in a large pan over about medium heat, sauté mushrooms and garlic till mushrooms are tender.
  • Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside.
  • Beat eggs lightly in a large bowl and ricotta cheese, basil and salt. Stir in mushroom mixture. If this ends up being a little too runny for stuffing your manicotti, you can use regular parmesan cheese like you.
  • Keep in your fridge as a kind of filler to thicken it up a bit.
  • Spread about a cup of sauce in the bottom of a large baking dish. Fill manicotti with mushroom/cheese mix place in dish and cover with sauce. Sprinkle the fresh parmesan cheese on top and cover with foil.
  • Bake for 30 minutes. Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.

CHEESY SPINACH AND MUSHROOM MANICOTTI



Cheesy Spinach and Mushroom Manicotti image

Make and share this Cheesy Spinach and Mushroom Manicotti recipe from Food.com.

Provided by 2Bleu

Categories     Manicotti

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces mushrooms, sliced
2 garlic cloves, minced
10 ounces spinach, thawed and well drained (frozen chopped)
15 ounces part-skim ricotta cheese
6 ounces part-skim mozzarella cheese, shredded
6 ounces provolone cheese, cut into very small pieces (shredded)
3 ounces reduced-fat cream cheese
1/2 cup parmesan cheese, shredded (divided)
1 egg
8 ounces manicotti, cooked al dente' and drained (14 count)
16 ounces spaghetti sauce (with meat)

Steps:

  • Preheat oven to 350°F Spray a 9x13 pan with nonstick cooking spray (or using additional sauce, lightly spread some sauce on the bottom of the pan). Set aside.
  • Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat.
  • In a large bowl, mix thoroughly the mushroom mixture, spinach, ricotta cheese, provolone, cream cheese, half of Parmesan cheese, and the eggs.
  • Spoon (or use a pastry bag with a large tip) about 2 tbsp of filling mixture into the manicotti shells and then place them into the 9x13 pan.
  • Drizzle remaining sauce over top. Top with remaining Parmesan cheese and bake 55 minutes or until heated through.

Nutrition Facts : Calories 549.3, Fat 25.4, SaturatedFat 14.9, Cholesterol 107.9, Sodium 934.2, Carbohydrate 44.1, Fiber 3.7, Sugar 7.2, Protein 36.4

WILD MUSHROOMS WITH RED ONIONS AND SCALLIONS



Wild Mushrooms With Red Onions and Scallions image

This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1/4 cup (1/2 stick) unsalted butter
3/4 cup extra-virgin olive oil
2 red onions, thinly sliced
Coarse salt
1 pound mixed wild mushrooms, such as chanterelle, morel, and oyster, wiped clean, large mushrooms sliced 1/4 inch thick and small mushrooms left whole
Freshly ground pepper
3 bunches scallions (about 1 pound), trimmed to 6-inch lengths
6 tablespoons champagne vinegar

Steps:

  • In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
  • Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
  • Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.

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