Quick and Creamy Rotini with Broccoli and Mushrooms

Once you try this recipe, you will never ever again take another sideways glance at that boxed mac ‘n cheese stuff.

Recipe and photo courtesy of Sarah from Kiwi & Bean.

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4

Ingredients

½ pound rotini or other short pasta
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 small bunch broccoli, cut into small florets (about 3-4 cups)
½ pound button or cremini mushrooms, quartered
1 box Boursin cheese (either the garlic/fine herbs or the shallot/chive variety)
½ cup water, chicken broth or white wine
¼ cup freshly grated parmesan cheese
Pinch of nutmeg (optional)
Sea salt and pepper, to taste
Fresh parsley, for serving (optional)

Method

1. Prepare the pasta al dente, according to the package directions. Rinse with cold water and set aside.
2. While the pasta water is boiling, heat the olive oil in a large skillet set over low/medium heat. Add the garlic and stir until fragrant.
3. Stir in the broccoli and mushrooms and sautee for a couple of minutes.
4. Add the Boursin and break it up with the back of a wooden spoon, then stir in the water/chicken broth/wine.
5. Bring the mixture to a boil, and then simmer for several minutes or just until the broccoli is tender-crisp.
6. Add the cooked pasta, nutmeg and parmesan cheese and cook until the pasta is warmed through.
7. Season with salt and pepper to taste.
8. Serve immediately topped with finely chopped fresh parsley (if desired).
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Pulled Pork Mac N Cheese with Mushrooms

A modern take on a classic, this pulled pork mac n cheese combines sweet and tangy barbeque pork with cheesy macaroni. A medley of roasted mushrooms folds nicely into this dish adding a pleasant umami-rich surprise! 

Recipe developed in partnership with Ontario Pork.

Prep Time: 20 mins. | Cook Time: 8 hrs. | Serves: 6-8

Ingredients

Pulled Pork:
2-3 lb (0.9 – 1.3 kg) Ontario pork shoulder
Salt and pepper
1 cup (250 mL) root beer
1 cup (250 mL) of barbeque sauce (of your choice)
Mac N Cheese:
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) olive oil
3 cups (750 mL) rigatoni pasta (cooked until al dente)
3 cups (750 mL) milk
½ large onion, chopped
2 cloves garlic, chopped
½ tbsp (7 mL) Italian herbs
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 tbsp (15 mL) Dijon mustard
Salt and pepper, to taste
3 cups (750 mL) sharp cheddar cheese, shredded
¼ cup (60 mL) chopped cilantro

Method

1. Season all sides of pork with salt and pepper. Place pork in slow cooker with root beer and barbeque sauce. Cover and cook on low for 6-8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and using a fork or tongs, shred pork and remove excess fat. Add more barbeque sauce if you wish. Cover and return to low.
2. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15-20 minutes, flipping halfway through. Set aside.
3. In a large pot, cook pasta until al dente. Set aside.
4. In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.
5. In another large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add Dijon, salt and pepper.
6. Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese, and sauce. Top with approximately 3 cups of pulled pork (rest can be reserved).
7. Bake at 350°F/175°C until cheese is completely melted, approximately 15-20 minutes. Remove from oven and allow to rest for 5-10 minutes before serving. Sprinkle with chopped cilantro.
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Three Ingredient Italian Sausage and Mushroom Bolognese

This Three Ingredient Italian Sausage and Mushroom Bolognese is one of those wonderful 30-minute meals. It uses a couple of cheater ingredients—Italian sausage and a jarred tomato sauce (no shame in that, folks)—to create the kind of flavour that would normally require a much bigger list of ingredients and longer cooking time.

Recipe and photo courtesy of Sarah from Kiwi & Bean.

Prep Time: 5 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

1 pound good quality Italian sausages
½ pound (~227 grams) mushrooms, thinly sliced
3 to 4 cups good quality jarred tomato pasta sauce (amount depends on your preference for saucy vs. chunky)
Cooked pasta, for serving (**start the water boiling before you make the sauce and your pasta should be ready just in time)

Method

1. Heat a large skillet over medium-high heat. Squeeze the sausage meat out of the casings and into the pan, breaking it up with the back of a wooden spoon.
2. Stir the sausage occasionally until it is browned and almost cooked through.
3. Push the sausage to one side of the pan and add the mushrooms. Let the mushrooms brown on one side, then flip them over to brown on the other side.
4. Stir in the tomato pasta sauce, bring to a boil and then reduce the heat and simmer the sauce for about 5-10 minutes.
5. Serve over the cooked pasta, garnishing with chopped fresh parsley and parmesan cheese if desired.
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Wild Mushroom Fettuccine

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 mins. | Cook Time: 20 mins.

Ingredients

1lb wild mushrooms (porcini, crimini, oyster, shiitake etc)
3/4 pound fettuccine
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, rough chopped
1/2 tsp red pepper flakes
2 tbsp fresh Italian/flat-leaf parsley, rough chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts
sea salt & fresh ground pepper
extra Parmesan to serve (optional)
extra parsley to serve (optional)

 

Method

1. Bring a large pot of generously-salted (very important as this dish is so simple) water to a boil and cook pasta to just under al dente according to package instructions. If the package says 9 minutes, take out around 7. Reserve 1 cup of starchy pasta water before straining.
2. In a dry, heavy-bottom skillet set over medium-high heat, brown mushrooms in batches until golden and crisp. I browned each variety of mushroom on its own as they may have different moisture levels. It should take about 6-7 minutes per batch to get them nice and golden – don’t rush this part. It’s the big flavour maker!
3. Once all your mushrooms have been browned, remove everything from the pan. Add the butter and olive oil to pan and let it get shimmering and hot. Add the garlic and let it cook until fragrant, 1 minute. Add the mushrooms, parsley and red pepper flakes and sauté until everything is combined, 1-2 minutes. Remove from heat.
4. Strain pasta (don’t forget to reserve 1 cup starchy water), and add back to large pot. Scoop the mushroom mixture into the pasta, making sure to really scrape all the good bits from the pan, with the Parmesan cheese and 1/4 cup of starch water and toss. If it’s too dry, add more water a little at a time until you’ve got a nice, loose mushroom sauce coating all the noodles. Taste for seasoning and add salt if needed.
5. Garnish each serving with pine nuts, extra cheese, parsley and fresh ground pepper.
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Mushroom Soba Noodle Salad

This salad showcases the many flavours of the dressing with a great texture because of the soft noodles and crunchy vegetables. The addition of the mushrooms makes for an even more inspiring plethora of flavours and there really is a party in your mouth.

Recipe and photo courtesy of Elizabeth from Guilty Kitchen.

Prep Time: 20 mins. | Cook Time: 8 mins. | Makes: 2 entree sized portion.

Ingredients

4oz buckwheat soba noodles (I used Sobaya wheat and buckwheat brand)
1 tsp oil
6 large white or brown mushrooms, sliced
1/4 of a large red cabbage (about 1/4 lb.), shredded or finely sliced
3 small carrots, grated
4 green onions, chopped
1 large avocado, cubed
For the dressing:
1 clove garlic, minced or grated on a microplane
1 inch of fresh ginger, finely minced or grated on a microplane
2 tbsp toasted sesame oil
2 tbsp Tamari or other soy sauce (low sodium)
1 tbsp Mirin
1 tbsp Ponzu
1 tsp fish sauce
juice of 1 lemon
1 jalapeno, finely minced
1/4 cup minced cilantro
black or white sesame seeds, for garnish

Method

1. In a medium sized saucepan, fill with water to within two inches of the top. Add salt to taste (about 2 tsp for a 4-6 cup pot). Set to a boil.
2. Add pasta when water boils and cook for 6-8 minutes or until tender. (al dente doesn’t work too well in this recipe)
3. Drain the noodles and run them under cold water for a minute. Set aside to drain.
4. Meanwhile, in a small skillet, heat the oil. Add the mushrooms and sauté for about 8 minutes or until slightly golden and soft. Remove from heat and set aside.
5. In a large bowl, combine the cabbage, carrots, onions and avocado. Set aside.
For the dressing:
1. Mix the garlic, ginger, oil, Tamari, Mirin, Ponzu, fish sauce and lemon juice in a small bowl.
2. Add the jalapeno and cilantro and stir. Set aside.
Assemble your salad:
1. In the bowl full of vegetables, add the cooked mushrooms and the noodles. Pour the dressing over and toss to coat. Serve on plates with a sprinkle of sesame seeds as garnish.
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