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Tag: cremini mushrooms

Baked Sausage and Mushroom Pasta

Another one pot meal one can whip up in no time. I played around with marsala wine in this dish to give an extra yummy flavor… really good!

  • 2 tablespoons extra virgin olive oil
  • 4 to 5 sausage links, casings removed and crumbled (I used with roasted garlic)
  • 1 10 ounce pack Cremini mushrooms, cleaned and sliced
  • Salt
  • ¼ cup Marsala wine
  • 2 cups fresh tomato sauce, homemade or store bought
  • ½ pound penne, cooked a bit less than al dente
  • ½ cup fresh full fat ricotta cheese
  • 1 cup grated mozzarella cheese, divided in half
  • ½ cup fresh parsley, chopped

Heat a wide frying pan with the olive oil. Add the crumbled sausage and cook on a medium heat for 4 to 5 minutes. Add the mushrooms and continue to sauté for another 4 to 5 minutes. Add a teaspoon of salt and Marsala wine. Stir well and add the tomato sauce. Bring to a boil and add the cooked pasta, ricotta cheese and ½ cup mozzarella cheese. Mix well, turn heat off and check for seasonings. Add parsley, mix well and transfer to an oven-proof dish. Top with the remaining grated cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and turn the broil function on and brown for 2 to 3 minutes. Remove from oven and let sit for 10 minutes and serve.

Beef, Mushrooms and Spinach Enchiladas

I am very proud of this recipe. The enchiladas were absolutely delicious. They are great for through the week as they don’t take very long to make but they are also great for entertaining. You can eliminate the beef and keep them vegetarian or add shrimp instead- either way, they are the best enchiladas you will every eat!!

  • 2 tablespoons extra light olive oil
  • 2 garlic cloves, grated
  • 2 medium shallots, chopped
  • ½ pound ground beef
  • 10 ounces Cremini mushrooms, cleaned and chopped
  • 2 10 ounces baby spinach
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 teaspoon ground coriander

Heat a large frying pan with the olive oil. Add the garlic and shallots and sauté on medium heat. Add the beef and sauté on medium heat for 3 to 4 minutes on medium high heat, while stirring constantly. Add the mushrooms and sauté for 3 to 4 minutes. Add the spinach and cook for another 1 to 2 minutes. Add salt, smoked paprika and ground coriander. Mix well and check for seasonings and keep aside.

  • 3 cups tomato sauce, either store bought or homemade
  • 2 teaspoons chipotle in adobo sauce
  • 1 teaspoons smoked paprika
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Bring the tomato sauce to a boil. Add the chipotle sauce, smoked paprika and salt. Add the cilantro and check for seasonings and keep aside.

  •  6 to 8 corn/flour tortillas
  • Mexican blend grated cheese
  • One 9X13 oven-proof dish
  • Preheat oven to 350 degrees F
  • 1/2 cup cilantro, chopped
  • 2 scallions, chopped

Dip a tortilla into the tomato sauce. Add about a quarter cup of beef filling and a teaspoon of shredded cheese. Roll the tortilla and place onto the dish with seam side down. Repeat for the rest of the tortillas. Cover with about two cups of the tomato sauce. Top with half cup of shredded cheese. Cover with aluminum foil and bake for 30 to 40 minutes. Take foil off , garnish with cilantro and scallions and serve.

 

 

 

Chicken Mushroom & Fennel Stew with Roasted Duck Fat Potatoes
  • 2 pounds chicken thighs, boneless, skinless
  • 1 egg, beaten
  • ½ cup all purpose flour, seasoned with salt and pepper
  • 2 tablespoons extra virgin olive oil and more if needed
  • 2 tablespoons duck fat
  • 2 cups Cremini mushrooms, sliced
  • 1 medium onion, sliced
  • 1 fennel bulb, sliced
  • 2 tablespoons fresh thyme
  • Salt
  • 4 cups chicken broth

Heat a heavy saucepan with the oil and duck fat. Dip the chicken into the egg and then dredge into the seasoned flour. Brown the chicken pieces on both sides, about 3 to 4 minutes on each side on medium heat. Take the chicken pieces out and add the mushrooms and thyme. Saute on high heat for 6 to 7 minutes. Take the mushrooms out and add the onion and fennel (add extra oil at this point if needed) and sauté for 4 to 5 minutes. Add 1 to 2 teaspoons salt and continue to sauté for another couple of minutes. Add the chicken broth and the chicken pieces. Bring to a boil and lower heat to a simmer and cook with lid on for 20 minutes or till the chicken is cooked through. Take the lid off and increase the heat to cook at least half of the liquid off. Add the mushrooms and check for seasonings. Serve with roast potatoes.

  • 4 to 5 medium potatoes, cut into quarters

Transfer to a medium saucepan and top with water. Bring to a boil and drain and let the potatoes dry in the saucepan for 10 minutes.

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon duck fat
  • 1 to 2 teaspoons salt

Place the potatoes on a lined cookie sheet and mix in the oil, duck fat and salt. Mix well and roast in a 400 degrees (convection) oven for about 30 minutes or till the potatoes are golden brown.

Serve with the stew.

Pasta with Pancetta Mushrooms and Spinach

This one is quick and simple- you can eliminate the pancetta and add some shallots and garlic to make it vegetarian…

  • 2 tablespoons extra virgin olive oil
  • ¼ cup pancetta, chopped
  • 2 cups Cremini mushrooms, sliced
  • 8 ounces, baby spinach
  • Salt
  • ½ cup Parmigiano Reggiano
  • ½ pound penne pasta, cooked al dente
  • 1 cup saved pasta water

Heat a wide frying pan with the oil. Add the pancetta and sauté on medium heat for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 4 to 5 minutes. Add the spinach, pasta, ½ cup pasta water, salt and the cheese. Mix well till the spinach is wilted. Check for seasonings and serve warm.

Mushroom and Spinach Meatless Balls

This is a great dish for Meatless Monday or really any other day you want to eat healthy… try it for a get together.. no one will guess this is meat free

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound Cremini mushrooms, chopped
  • Salt
  • 1 small yellow onion, chopped fine
  • 3 garlic cloves, chopped fine
  • 10 ounces spinach, chopped
  • ½ cup quick cooking oats
  • ½ cup shredded Parmigiano Reggiano cheese
  • ½ cup panko bread crumbs
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 2 eggs, beaten

 

  • 4 cups fresh or store bought pasta sauce

Heat a skillet with the olive oil and butter. Add the mushrooms and some salt and cook over medium heat. Cook for about 5 minutes. Add the onion and garlic and cook for a minute or 2. Add the spinach and cook for another 4 to 5 minutes or till all the spinach is wilted and cooked. Take the mixture out into a mixing bowl and let cool.

Add the oats, cheese, bread crumbs, basil and parsley. Mix well. Add the eggs and 1 to 2 teaspoons of salt. Mix well and refrigerate for at least 2 to 3 hours.

Preheat oven to 450 degrees and line a baking sheet.

Form mixture into balls using a small scoop. Roll the balls lightly and bake for 15 minutes. Take out and keep aside.

Bring the sauce to a boil and reduce to a simmer. Gently add the balls and cook on a simmer for about 45 minutes. Serve with pasta.

Chicken Cacciatore

My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!

  • 2 cups cherry tomatoes
  • 1 large red pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch pieces
  • 16 ounces, Cremini mushrooms, cut in half
  • 4 large garlic cloves wrapped in aluminum foil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Sherry wine vinegar
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.

  •  2 pounds chicken cutlets
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • Pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
  • 2 cups chicken broth
  • 1 tablespoon capers, drained
  • 1/3 cup fresh basil, sliced thin

Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.

Rigatoni with Mushrooms and Ricotta Cheese
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 cups Cremini mushrooms, sliced
  • 1 cup Shiitaki mushrooms, torn
  • 1 cup Chanterel mushrooms, sliced
  • 3 garlic cloves, crushed
  • 2 tablespoons fresh thyme, chopped
  • ½ cup pine nuts
  • 1 cup fresh ricotta
  • ½ pound whole-wheat rigatoni pasta, cooked with 1 cup pasta water
  • Salt

 

Heat a large frying pan with the butter and oil. Saute the mushrooms on high heat for 4 to 5 minutes or till golden brown. Lower heat to medium and add garlic, fresh thyme and pine nuts. Saute for 2 minutes. Add the cooked pasta and pasta water. Add salt to taste and the fresh ricotta. Mix well and taste for seasonings and serve.

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