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Posts Tagged ‘mushrooms’

Ravioli with Snap Peas & Mushroom

Ravioli with Snap Peas & Mushrooms

Ingredients
1 package (20 ounces) refrigerated cheese ravioli
1 pound fresh sugar snap peas, trimmed
1 tablespoon butter
1/2 pound sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 cups fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
1 teaspoon grated lemon peel
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1/4 cup shredded Parmesan cheese
1/4 cup hazelnuts, coarsely chopped and toasted

Directions
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. Yield: 8 servings.
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Ravioli with Snap Peas & Mushrooms

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Mushroom Pasta Carbonara

Mushroom Pasta Carbonara

Ingredients
2-1/2 cups uncooked mostaccioli
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions
Cook mostaccioli according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.

Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.

Recipe found here: Mushroom Pasta Carbonara

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Mushroom-Swiss Mac & Cheese

Mushroom-Swiss Mac & Cheese

Ingredients
1 package (16 ounces) mini penne pasta
1/2 pound baby portobello mushrooms, chopped
1 small onion, finely chopped
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced

SAUCE:
5 tablespoons butter
1 package (8 ounces) cream cheese, cubed
1-1/4 cups whole milk
1-1/4 cups half-and-half cream
2-1/2 cups (10 ounces) shredded Swiss cheese
1-1/4 cups grated Parmesan and Romano cheese blend
1/4 teaspoon salt
1/4 teaspoon pepper
6 bacon strips, cooked and crumbled

TOPPING:
1/3 cup panko (Japanese) bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons butter, melted

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside.

For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon.

Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13-in. x 9-in. baking dish.

Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 8 servings.

Recipe found here: Mushroom-Swiss Mac & Cheese

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Italian Stuffed Mushrooms

Italian Stuffed Mushrooms

Ingredients
4 bacon strips, diced
30 large fresh mushrooms
1 cup onion and garlic salad croutons, crushed
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 medium tomato, finely chopped
1/4 pound ground fully cooked ham
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Directions
Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

Remove stems from mushrooms; set caps aside. Finely chop half of the stems (save the remaining for another use). Add chopped stems to drippings with bacon; saute 2-3 minutes. Remove from heat. Stir in remaining ingredients.

Firmly stuff crouton mixture into mushroom caps. Place in a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until mushrooms are tender. Yield: 15 servings.

Recipe found here: Italian Stuffed Mushrooms

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Swiss Mushroom Orzo

Swiss Mushroom Orzo

Ingredients
1 cup uncooked orzo pasta
1 cup (4 ounces) shredded Swiss cheese
4 tablespoons cold butter, divided
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced fresh mushrooms

Directions
Cook orzo according to package directions. Meanwhile, in a food processor, combine the cheese, 3 tablespoons butter, garlic, salt and pepper; cover and process until smooth. In a large saucepan, saute the mushrooms in remaining butter until tender. Drain orzo and add to mushrooms. Stir in cheese mixture until melted. Yield: 3 servings.

Recipe found here: Swiss Mushroom Orzo

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Mushroom Rice

Mushroom Rice

Ingredients
1 can (10-1/2 ounces) condensed beef broth, undiluted
3/4 cup uncooked long grain rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion salt

Directions
In a 2-qt. microwave-safe dish, combine all ingredients. Cover and microwave on high for 4 minutes. Microwave at 50% power for 12 minutes. Let stand for 5-10 minutes. Stir before serving. Yield: 4 servings.

Recipe found here: Mushroom Rice

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Rainbow Quiche

Rainbow Quiche

Ingredients
Pastry for single-crust pie (9 inches)
1-1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 each small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 ounces) shredded Mexican cheese blend
6 Eggland’s Best® Eggland’s Best Eggs, lightly beaten
1-3/4 cups 2% milk
1/2 teaspoon salt

Directions
Preheat oven to 350°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a large skillet, saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk eggs, milk and salt; pour over cheese.

Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.

Editor’s Note: You may also use this recipe to fill two frozen 9-in. deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings.

Recipe found here: Rainbow Quiche

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