Creamy Wild Mushroom Pasta
found on www.sparkpeople.com, originally from www.caring4cancer.com
The "cream" in this recipe comes from blending some of the mushrooms and broth together. This creates a thick, rich texture for the mushroom sauce without the saturated fat and calories of real cream.
Serves four as a main dish.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
10 ounces wild mushrooms; use as many different types of mushrooms as you like, such as shiitake, maitake, portobello, straw, enoki, oyster, chanterelles, cremini, morel, porcini, matsutake, etc.
1½ cups low-sodium vegetable broth
1 tablespoon fresh chopped rosemary or 1 teaspoon dried ground rosemary (dried herb)
1 teaspoon dried ground thyme (dried herb)
Fresh ground black pepper, to taste
¼ cup grated fresh parmesan cheese
12 ounces (dry weight) whole-grain pasta; any whole-grain pasta, such as wheat, spelt, buckwheat, kamut, or rye, will work well for this recipe
Instructions
Bring a large pot of water to boil while preparing the other ingredients.
Clean and coarsely chop the mushrooms.
Mince the garlic and grate the fresh parmesan cheese.
In a deep skillet or stove-top pan, heat olive oil and garlic over medium heat until the garlic just turns golden.
Add low-sodium vegetable broth and mushrooms; return mixture to a simmer (low boil).
Add rosemary, thyme, black pepper, and half of the parmesan cheese and stir.
Add pasta to boiling water and cook according to instructions (usually 8 to 10 minutes).
While pasta is cooking, stir mushroom mixture at a simmer for 5 to 7 minutes.
Very carefully (it's very hot!) remove approximately 1 cup of mushrooms and broth and place in a blender.
Very carefully (it's very hot!) blend the mushrooms and broth. Use a lid on the blender; place the lid lightly and lift several times to vent the steam as you blend. This will prevent the lid from blowing off the blender due to steam buildup.
Return blended mushrooms and broth to pan; stir to combine with mushroom mixture. Reduce heat until pasta is ready.
Drain pasta and mix pasta and mushroom sauce together. Stir to combine ingredients and coat pasta.
Dish onto plates and sprinkle each serving with a bit of the remaining parmesan cheese.
Serve and enjoy!
Serving suggestion: For a nice meal, serve with salad or cooked greens.
Per serving*: 458 calories; 73 grams of carbohydrates; 19 grams of protein; 10 grams of fat; 10 grams of fiber; 130 milligrams of potassium; 570 milligrams of sodium**
Showing posts with label meatless. Show all posts
Showing posts with label meatless. Show all posts
Friday, December 16, 2011
Monday, January 3, 2011
Wild Mushroom-Potato Gratin
www.cookingclub.com
Wild Mushroom-Potato Gratin
Dried mushrooms add intense flavor to this take-off on scalloped potatoes.
1 oz. dried porcini or shiitake mushrooms (about 1 cup)
1 tablespoon butter
2 large garlic cloves, minced
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 lb. Yukon Gold potatoes (about 5 medium), peeled, thinly sliced (1/4 inch)
1/4 cup (1 oz.) shredded Asiago cheese
1. Place mushrooms in small bowl; cover with hot water. Let stand 20 to 30 minutes or until softened. Drain, reserving 1/4 cup mushroom liquid. Rinse mushrooms under water to remove any sediment. If using shiitakes, remove and discard stems. Slice mushrooms.
2. Heat oven to 400°F. Spray 6-cup gratin or 8x8-inch baking dish with nonstick cooking spray. In large saucepan, melt butter over medium heat. Add garlic; cook 30 to 40 seconds or until fragrant. Stir in mushrooms, cream, 1/4 cup reserved mushroom liquid, salt and pepper. Add potatoes. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 5 minutes.
3. Carefully spoon mixture into gratin dish. (Recipe can be made to this point up to 24 hours ahead. Cover and refrigerate. Baking time may need to be increased 5 to 10 minutes.) Sprinkle with cheese. Bake 30 to 35 minutes or until potatoes are tender and sauce has thickened. Let stand 10 minutes.
6 servings
PER SERVING: 390 calories, 28 g total fat (17.5 g saturated fat), 6 g protein, 31 g carbohydrate, 100 mg cholesterol, 350 mg sodium, 2.5 g fiber
Wild Mushroom-Potato Gratin
Dried mushrooms add intense flavor to this take-off on scalloped potatoes.
1 oz. dried porcini or shiitake mushrooms (about 1 cup)
1 tablespoon butter
2 large garlic cloves, minced
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 lb. Yukon Gold potatoes (about 5 medium), peeled, thinly sliced (1/4 inch)
1/4 cup (1 oz.) shredded Asiago cheese
1. Place mushrooms in small bowl; cover with hot water. Let stand 20 to 30 minutes or until softened. Drain, reserving 1/4 cup mushroom liquid. Rinse mushrooms under water to remove any sediment. If using shiitakes, remove and discard stems. Slice mushrooms.
2. Heat oven to 400°F. Spray 6-cup gratin or 8x8-inch baking dish with nonstick cooking spray. In large saucepan, melt butter over medium heat. Add garlic; cook 30 to 40 seconds or until fragrant. Stir in mushrooms, cream, 1/4 cup reserved mushroom liquid, salt and pepper. Add potatoes. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 5 minutes.
3. Carefully spoon mixture into gratin dish. (Recipe can be made to this point up to 24 hours ahead. Cover and refrigerate. Baking time may need to be increased 5 to 10 minutes.) Sprinkle with cheese. Bake 30 to 35 minutes or until potatoes are tender and sauce has thickened. Let stand 10 minutes.
6 servings
PER SERVING: 390 calories, 28 g total fat (17.5 g saturated fat), 6 g protein, 31 g carbohydrate, 100 mg cholesterol, 350 mg sodium, 2.5 g fiber
Friday, October 8, 2010
Spinach Stuffed Zucchini
Spinach Stuffed Zucchini
A Paula Deen recipe!!
*** note: Depending on the zucchini size, reduce cooking time by about 5 min. for smaller zucchinis.
Cook Time:40 min
Level: Easy
Yield: 10 servings
5 large zucchinis, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup chicken flavored stuffing mix
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (I used fresh, and cooked it, cooled it w/ cold water, and squeezed out the water)
1/2 cup sour cream
1 cup shredded sharp Cheddar
Preheat oven to 400 degrees F.
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
A Paula Deen recipe!!
*** note: Depending on the zucchini size, reduce cooking time by about 5 min. for smaller zucchinis.
Cook Time:40 min
Level: Easy
Yield: 10 servings
5 large zucchinis, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup chicken flavored stuffing mix
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (I used fresh, and cooked it, cooled it w/ cold water, and squeezed out the water)
1/2 cup sour cream
1 cup shredded sharp Cheddar
Preheat oven to 400 degrees F.
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
Wednesday, May 6, 2009
Philippine Pansit
PHILIPPINE PANSIT
from www.cooks.com
2 tbsp. oil
1 med. onion
1 garlic clove (opt.)
1 c. green beans cut French style or 1 can French style green beans
2 carrots, cut in thin strips
2 stalks celery, chopped
1 c. mushrooms, chopped
1 c. cold chopped chicken
1/4 c. soy sauce (or to taste)
1 pkg. vermicelli spaghetti, cooked & drained
2 or 3 hard boiled eggs
In a skillet, cook in oil the onions and garlic until onions look clear. Add green beans, carrots, celery, mushrooms and chicken. Stir until vegetables are tender crisp. mix with spaghetti. Add soy sauce, slice eggs and Accent to taste.
from www.cooks.com
2 tbsp. oil
1 med. onion
1 garlic clove (opt.)
1 c. green beans cut French style or 1 can French style green beans
2 carrots, cut in thin strips
2 stalks celery, chopped
1 c. mushrooms, chopped
1 c. cold chopped chicken
1/4 c. soy sauce (or to taste)
1 pkg. vermicelli spaghetti, cooked & drained
2 or 3 hard boiled eggs
In a skillet, cook in oil the onions and garlic until onions look clear. Add green beans, carrots, celery, mushrooms and chicken. Stir until vegetables are tender crisp. mix with spaghetti. Add soy sauce, slice eggs and Accent to taste.
Thursday, February 26, 2009
Indian Lentil Stew
my own creation
4 T onion, chopped
4 cloves garlic, chopped
1 T olive oil
1 cup brown rice
1 cup lentils
6 cups water
1 t. cumin
1 t. curry powder
2 T chicken soup base or bouillon
2 cans (14 to 15 oz. each) diced tomatoes
salt, to taste
pepper, to taste
cayenne pepper, to taste
Heat oil in big pot and saute onion and garlic till soft. Add water and bring to a boil. Add rice, lentils, cumin, curry powder, and chicken soup base. Cover and simmer for 50 to 60 minutes or until soft. Add tomatoes. Cover and cook till heated through. Add salt, pepper, and cayenne and mix well.
4 T onion, chopped
4 cloves garlic, chopped
1 T olive oil
1 cup brown rice
1 cup lentils
6 cups water
1 t. cumin
1 t. curry powder
2 T chicken soup base or bouillon
2 cans (14 to 15 oz. each) diced tomatoes
salt, to taste
pepper, to taste
cayenne pepper, to taste
Heat oil in big pot and saute onion and garlic till soft. Add water and bring to a boil. Add rice, lentils, cumin, curry powder, and chicken soup base. Cover and simmer for 50 to 60 minutes or until soft. Add tomatoes. Cover and cook till heated through. Add salt, pepper, and cayenne and mix well.
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