Even those weary of blue cheese, will savour this creamy Gorgonzola pasta loaded with golden locally grown mushrooms, crisp sage, and toasted walnuts. Not for the faint of heart, this decadent dish is easy enough for a quick weekday dinner yet impressive enough for entertaining. Serve with a salad of bitter greens and lemon to cut the richness of the sauce.
½ lb./250 g. pappardelle
2 tbsp butter
24 sage leaves
1 lb./450 g mixed mushrooms (cinnamon cap, shitake, king oyster
2 tbsp white wine (optional)
1 cup heavy cream
4 oz./113 g. Gorgonzola Dolce, plus more to taste
¼ cup chopped walnuts, toasted
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
Heat butter over medium heat in a large skillet. Fry half the sage leaves until crisp, about 1-2 minutes. Remove to a paper-towel lined plate.Repeat with remaining sage.
Add the mushrooms to the skillet. Cook until golden brown. Remove and keep warm.
Add the wine, scraping the bottom of the pan to release any browned bits.
Cook until reduced by half. Add the cream and bring to a simmer. Cook until thickened.
Whisk in the cheese, adding more to taste if desired.
Add the pasta and mushrooms, tossing to coat the noodles. Season to taste with salt and pepper and garnish with sage leaves.
This Bacon Mushroom Swiss Burger Pasta is a perfect weekday meal the entire family will love!
It’s for Mushroom Canada’s “Blend and Extend” campaign. Which is brilliant. You take a ground protein and blend it with mushrooms to make the meal go further. More nutrition and costs less, which had me on board from the get go.
Prep Time: 10 min | Cook Time: 20 min | Serves: 6-8 dinner servings
4 cups white button mushrooms, ends trimmed
1 yellow (cooking) onion, halved and peel removed
3 garlic cloves, peeled
2 slices bacon
225 grams / 1/2 lbs extra lean ground beef
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 lbs / 454 gr dried penne pasta
130 gr swiss cheese, cut into thin slices or grated
5 cups low sodium beef or vegetable broth
5 oz / 144 gr baby spinach leaves
Blend spinach in a food processor until shredded. Remove and set aside.
Add onion, bacon, garlic, salt, pepper and mushrooms to the food processor pulse until all ingredients are ground. Add beef and pulse until combined.
Preheat a large pot or pan to medium-high heat and add beef mixture from the food processor. Cook for 5-7 minutes, stirring occasionally until meat has browned.
Add thyme, pasta and broth to pan. Bring to a boil and cook for 11 minutes at a strong simmer (over medium heat) or until pasta is cooked al dente. Add spinach, stirring to fully combine and remove from heat.
Preheat oven boiler to high. Top pasta with swiss cheese and place under broiler for 2-4 minutes or until cheese is melted and starting to brown.
Allow pasta to cool for about 5 minutes before serving.
1 tablespoon olive oil
2 tablespoons unsalted butter
2 medium red onions (approx. 450 g total), finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 medium carrot (150 g), diced small
½ cup dry red wine
900g mixed mushrooms, thinly sliced (if using shiitake, you can leave the smaller ones whole)
1 cup vegetable stock (I used mushroom)
½ cup red wine
250 mL (1 cup) canned diced tomatoes, not drained
2 tablespoons tomato paste
Flaky sea salt and freshly ground black pepper, to taste
Chopped curly parsley, to serve
Freshly grated parmesan, to serve
Heat the olive oil and butter in a heavy pan over medium heat.
Add the onions, garlic and thyme and cook until just the onions and garlic are starting to soften.
Add the carrots to the pan and cook for approximately 5 minutes until carrots are just beginning to soften.
Add the wine to the pan and cook until the wine has just about evaporated.
Add the mushrooms to the pan and cook until they brown and soften slightly and start to release their juices.
Add the stock, increase the heat to high and bring to a boil.
Add the tomatoes and tomato paste and mix to combine.
Reduce the heat to low, partially cover and simmer for about 20 minutes.
Season to taste, serve on top of pasta and sprinkle with a little parsley and parmesan.
Who doesn’t love a big plate of gravy dripping, cheese squeaking poutine? Well in Canada at least.
I’ve taken some of the best parts of poutine and created these wonderful little bites of perfection. Fries, cheese and a rich mushroom gravy all surrounded by a buttery crust that fit into the palm of your hand.
1 tbsp olive oil
3 cups sliced cremini mushrooms
1 medium onion, sliced
3 tbsp flour
1 cup beef broth, vegetable broth, dark beer or combination of any of those three
1 tsp dried thyme
4 sheets puff pastry, thawed
2 cup shoestring French fries
1 cup cheese curds
In a large sauté pan over medium heat the oil until shimmering. Add the onions and mushrooms and cook until caramelized about 30-40 minutes.
Sprinkle the mushrooms with flour and cook for 1 minute.
Add your liquid of choice and increase to high. Bring to a boil and stir until thickened. You want your gravy very thick.
Place mushroom gravy in a long narrow dish and place in fridge. You want the mixture to be cold when you assemble to keep the pastry from getting super soggy. By putting it in a long dish you are giving it more surface area to cool quicker. Should only take about 20 minutes.
Cook your French fries according to package directions. Cut into smaller pieces.
Preheat oven to 425 degrees. Roll out your first sheet of pastry.
Make little hills of about 1 tbsp fries, mushroom gravy and cheese. Brush some water around the edges of the hills and place the second sheet on top. Press the dough down around the little hills to seal in the ingredients.
Using a pizza/pastry roller or a knife cut the little packages into individual pockets. Place on a cookie sheet lined with parchment and bake for 15-20 minutes until golden.
1 454g package frozen filo pastry, *thawed at room temperature
1/2 cup butter, melted
1 tbls olive oil 1/2 leek, sliced thinly 1 clove garlic, chopped
1 lb mixed mushrooms ( I used 3/4 button and 1/4 shiitake) slice
2- 3 tbls butter
Freshly ground black pepper
2 tablespoon port
2 handfuls baby arugula
145g gorgonzola, crumbled ( you will get a heaping cup)
1/4 cup ricotta
*Thaw the filo pastry overnight in the fridge then let rest at room temperature for 30 minutes before using or you can also let it thaw for 3 hours at room temperature. Unused filo can be kept in the fridge, wrapped in plastic wrap for 5 to 7 days.
Heat the olive oil in a medium sized, heavy pan and throw in the leeks. Saute over medium heat until the leeks start to take on colour and brown, adding the garlic in for the last minute. At this point, push the leeks and garlic to the side of the pan and start adding the mushrooms in batches. Add just enough to cover the pan in one layer, sprinkle with a small pinch of kosher salt and a couple of grinds of black pepper and brown.
When they are nice and brown, push them to the side of the pan and pile them up on the leeks, add about 1/2 a tbls of butter and add the next batch of mushrooms, salt and saute and continue to do this until all the mushrooms are browned. At this point, mix all of the mushrooms with the onions and add the port to deglaze the pan.
Stir a few more times and then scrape the contents of the pan into a shallow bowl. While the mushrooms are still hot, throw in a couple of handfuls of baby arugula and keep stirring until the arugula is completely wilted and then let it cool to room temperature.
When the mixture is room temperature, add in the crumbled gorgonzola and the ricotta and mix well until everything is totally incorporated into the mushrooms.
You can make the pastries right away or you can store the filling in the fridge but take it out 30 minutes before to bring it back to room temperature.
Making the Spanakopita:
Preheat oven to 375F (190C)
Unwrap the filo pastry and cover with plastic wrap, then cover the plastic wrap with a damp towel. Work swiftly as the dough is delicate and dries out quickly, taking out only two sheets at a time.
Place one piece of filo dough on a clean work surface so that the long edge is closest to you. (make sure the rest of the dough is covered while you work) Brush the sheet with some melted butter and then press a second sheet on top, smoothing it down so that the butter makes them stick together.
Cut the piece, lengthwise, into four strips or five strips (roughly 12” x 2 3/4” strips – how many you get will depend on the brand of filo you buy as they are all slightly different sizes) . Use a ruler and a pizza cutting wheel or a very sharp, long knife to make it easier and to ensure a straight cut.
Put 1 tbls of filling 1 cm from bottom of each strip and then fold the right hand corner over so the bottom edge meets the side edge to enclose the filling and form a triangle. Continue folding the strip like a flag, keeping the triangle shape. When you get to the last turn, brush the end with some more butter to serve as glue and finish the fold. Transfer each finished triangle pastry to a parchment lined baking sheet. Keep going until you have used all of your filo and/or filling.
Brush the tops of the triangles with more butter, sprinkle a pinch of sesame seeds on each one and bake for about 15-20 minutes , until nice and golden. Serve warm or at room temperature.
If you want to make them ahead of time, you can form them, brush with butter, sprinkle with sesame seeds and then place them in a single layer in a large freezer bag, covering the top with a piece of parchment and freeze them Bake the spanakopita straight from the freezer in the same way as you do for freshly made.