Tag: shitaki mushrooms
Wild Mushroom Risotto with Sauteed Scallops
- 2 tablespoons extra virgin olive oil
- 1 10oz pack of cremini mushroom, sliced
- ¼ pound shitaki mushrooms, sliced
- 3 to 4 sprigs of fresh thyme
- Salt
- 1 cup Arborio rice
- ½ cup a dry white wine
- 4 cups chicken or mushroom broth, heated in a saucepan
- ¼ cup half and half
- ½ cup shredded pecorino romano
- 2 teaspoons white truffle paste
Heat a large frying pan with the olive oil. Add the mushrooms and thyme sprigs. Saute on medium high heat for 7 to 8 minutes or till the mushrooms begin to wilt and the moisture begins to cook away. Add one teaspoon salt and mix well. Add the Arborio rice and sauté for a minute. Add the wine and mix well on medium heat till the liquid dissipates. Add a large ladle of chicken broth and repeat the process till all the broth is used and the rice is cooked al dente and creamy. The process should take about 15 to 20 minutes.
Finish the risotto with half and half, pecorino cheese and the white truffle paste. Mix well and taste for seasonings. Serve with scallops on top.
- 1 pound large scallops, about 11 to 12
- Salt
- Pepper
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Heat a large non-stick frying pan. Add the olive oil and add the scallops. Saute 3 to 4 minutes on each side. Drizzle the lemon juice. Serve on top of risotto.
Mushroom Turkey Swiss Chard Whole Wheat Lasagna
This is a great, delicious recipe I came up with. No one could tell it was super healthy. I bought whole wheat pasta sheets and layered them with mushrooms and ground turkey. I bought a big bunch of Swiss chard which I sautéed it up and added the greens to the ricotta filling. The lasagna was yummy and it was gone in no time…
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 bunch Swiss chard, greens and stalks separated and chopped
- 1 cup cremini mushrooms, chopped
- 1 cup shitaki mushrooms, chopped
- ½ pound dark meat ground turkey
- 1 tablespoon tomato paste
- 2 cups marinara sauce
- Salt
Heat a large frying pan with the olive oil. Add the shallot and garlic and sauté for a minute on medium heat. Add the Swiss chard whites and sauté for a minute. Add the mushrooms and sauté for 3 to 4 minutes on high heat. Add ground turkey and separate with the back of wooden spoon. Stir and cook for a minute or two. Add the tomato paste and cook for a minute. Add the marinara sauce and bring to a boil. Simmer for about 15 minutes. Adjust seasonings and let the mixture cool off.
- 1 tablespoons extra virgin olive oil
- Salt
Heat a medium frying pan with the olive oil and add the greens from the Swiss chard. Saute on high heat, stirring consistently till the greens have wilted. Add salt and let the mixture cool off.
Ricotta Filling
- 1 cup ricotta cheese
- 2 cloves garlic, grated
- ½ cup Parmigiano Reggiano, grated
- ½ cup Mozzarella, grated
- 1 teaspoon salt
- 1 egg, beaten
Transfer the ricotta cheese, garlic, Parmigiano, mozzarella, salt and the egg to a medium bowl. Add the Swiss chard greens and mix well.
- 6 to 8 whole wheat lasagna noodles, cooked
Start to layer the lasagna by starting with a small ladle of the turkey mixture at the bottom. Add the noodles on top and spread a third of the turkey mixture on top. Add half of the ricotta filling. Repeat the process and top with noodles and then the last third of the turkey mixture. Cover with aluminum foil and bake for 30 to 45 minutes. Cool for 10 minutes before serving.