Mushroom Cream Sauce with Pasta

Recipe courtesy of Louisa from Living Lou.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4-6

Ingredients

2 tbsp olive oil
6 pieces of bacon, sliced into 1 inch pieces
1/2 an onion, chopped
4 cloves garlic, minced
4 tbsp butter
1 lb white button mushrooms, sliced
8 sprigs fresh thyme
2/3 cup dry white wine
1/2 cup 15% cream
1 package of fettuccine pasta, cooked according to package directions

Method

1. In a large pan, heat olive oil over medium heat. Add onion and bacon, sauté for 3-5 minutes.
2. Add garlic, cook for another minute or until fragrant.
3. Next, add butter, mushrooms, and fresh thyme. Sauce for 3 minutes or until mushrooms begin to cook down.
4. Finally, add the white wine, cooking for 3-5 minutes, then add the cream and simmer for 2-4 minutes or until sauce has thickened up.
5. Remove sprigs of thyme and serve over pasta.

Lasagne with Slow Roasted Mushrooms and Goats Cheese

Recipe courtesy of Ellie from Kitchenwench.

Prep Time: 15 mins. | Cook Time: 1 hr. 39 mins.

Ingredients

Slow roasted mushroom ingredients:
500g button mushrooms, cleaned and thickly sliced
3-4 tbsp olive oil
3 garlic cloves, crushed
Juice of 1/2 a lemon
Zest of 1 lemon

Lasagne ingredients:
1 batch slow roasted mushrooms
4 fresh lasagne sheets
150g ricotta cheese
100g soft goat’s cheese
1/2 cup thin or cooking cream
1 large onion, roughly diced
2 cloves garlic, crushed
2 tbsp butter

Method

1. Preheat the oven to 160 degrees C, then toss the sliced mushrooms in olive oil, crushed garlic, lemon and salt and pepper. Scatter the mushrooms onto a baking tray lined with non stick baking paper, then roast for 30 to 40 minutes or till browned on the bottom. Flip over all the mushroom slices and roast for another 10 to 15 minutes, then remove from the oven and cool.

2. Melt the butter in a non stick frying pan over medium heat, then add the onion and garlic to the pan and sauté till translucent and soft. Once soft, mix together with the ricotta, goat’s cheese, thin cream and egg till the mixture is well incorporated.

3. Line a non-stick loaf tin with the first lasagne sheet, then layer with 1/4 of the cheese mixture and add 1/4 of the slow roasted mushrooms. Repeat till you’ve used up all of the mushrooms and cheese, then bake in an oven at 180 degrees C for 30 minutes or till a skewer poked through the pasta sheets goes through cleanly.

4. Allow to cool slightly in the pan before carefully removing onto a plate, and serve while still warm with a fresh garden salad.

Fresh Pasta with a Crimini and Porcini Mushroom Sauce

My dad has always believed in the importance of using real ingredients in the kitchen, no matter what the dish; so if you want high quality taste, use high quality ingredients. Using real butter and real cream is essential to this dish! The quantities for this recipe are sufficient to feed a group of 6 hungry adults, so you will need to scale it back proportionately for a smaller yield. 

Recipe courtesy of Daniele and photos courtesy of Nina from Nina Polidoro Photography.

Prep Time: 40 mins. | Cook Time: 20 mins. | Serves: 6-8

Ingredients

1 ½ cups of 18% cream
150 g (6 0z) butter
1 cup chicken (or vegetable) stock
3 packages of fresh pasta
1 lb fresh crimini mushrooms
30 g dried porcini mushrooms
1/2 small onion
fresh parsley, grated parmesan cheese
salt, pepper (in Italian, this would be accompanied by “QB,” meaning “quanto basta” – “to your taste,” “as much as you like,” or “sufficiently”)

Method

1. Soak the dried porcini mushrooms in warm water for 30 minutes.
2. Clean and dry the crimini mushrooms. Chop mushrooms into large enough pieces that they can be found in the sauce (avoid chopping them too finely). Place into a bowl.
3. Finely chop a handful of fresh parsley.
4. Gently squeeze water from the porcini mushrooms, and collect 4-5 oz of the resulting mushroom juice; don’t use the grit in the bottom of the bowl! (You could also strain with a cheese cloth.)
5. Coarsely chop the soaked porcini mushrooms.
6. Finely chop ½ of a small onion.
7. Put on a big pot of water to boil – add a tablespoon of salt when the water starts simmering.
8. Set the table. Make it look pretty.
9. Melt butter in the pan on medium heat, bringing it to a sizzle.
10. Add onions, frying them until golden in colour – add the mushrooms, and bring the mixture to a high temperature. Allow this to cook for about 8 minutes, stirring regularly.
11. Add 3 pinches of parsley, and the mushroom juice (about 1 cup), chicken stock (1 cup – this could be substituted for vegetable stock, if you prefer), and cream (1 ½ cups).
12. Stir the sauce, and reduce to medium heat.
13. Add pepper to taste (or QB!)
14. Let the sauce simmer for a few minutes once the cream has been added; it may look like a lot of sauce in comparison to the amount of pasta you’re using, but the pasta will soak up some of the sauce.
15. Add pasta to boiling water, stir regularly to ensure it doesn’t stick (for this quantity of fresh pasta, this takes approximately 5-7 minutes to reach el dente).
16. Strain the pasta and add to sauce in a serving bowl. Garnish pasta with fresh parsley, and add grated parmesan to taste.

Fresh Oyster Mushroom Fettuccini with Sauteed Shiitakes

What I love about this recipe is that it features mushrooms two ways – infused right into the pasta dough, and then tossed in whole at the end. Working mushrooms right into the pasta dough is a great way to introduce them to little eaters who may be more particular about what’s on the their plate. As its fresh pasta you can use this mushroom noodle in a lasagna, fettuccini or spaghetti. The dough would make a perfect vehicle for a mushroom stuffed pasta as well.

Recipe and photo courtesy of Lisa from Food Well Said.

Prep Time: 30 mins. | Cook Time: 20 mins.

Ingredients

1 teaspoon extra virgin olive oil
2 cups fresh oyster mushrooms
8 ounces “00” flour (or AP flour), plus extra if needed
2 eggs
1 teaspoon salt
1 tablespoon butter
2 garlic cloves, thinly sliced
1 and ½ cups shiitake mushrooms
1 tablespoon salt for the pasta water
¼ cup grated parmesan
handful of fresh thyme stems
handful of fresh pea shoots (optional)

Method

1. In a small frying pan, heat olive oil over med-high heat. Once the pan is hot, add oyster mushrooms and sauté for 3 – 5 minutes. Remove from heat and add to a small food processor or blender. Process until a smooth paste forms. Remove and spread onto a plate to cool. Set aside.
2. Measure out flour directly onto a large board or countertop and create a well in the middle. Add the two eggs, salt and room temperature oyster mushroom puree. Gently, using a fork, work the egg/mushrooms into the sides of the well of the flour mound until combined. Before starting to work the dough (and getting your hands dirty) scoop a small amount of flour on the side that you can pinch from if you need it. Begin to work the dough until well combined and knead for about ten minutes. Cover with plastic wrap and let rest in the fridge for one hour up to overnight.
3. Once the dough has rested, run it through a pasta maker as per machine instructions. For this recipe we cut it with the fettuccini attachment. Dry the pasta in small nests on the counter covered with a dish towel or hang to dry over a pasta dryer or back of a chair.
4. When ready to serve the dish, heat a large pot of water to boiling for the pasta. While waiting for it to boil, in a large frying pan heat butter over medium high heat and add garlic. Sauté for two minutes and then add the shiitake mushrooms. Sauté for about 5 – 7 minutes. Reduce to low.
5. Drop pasta into boiling water for about 4 minutes and instead of draining, use tongs to pull the pasta out and drop it into the sautéed mushrooms. It is okay if a little water is in the pan from the pasta. Over medium heat toss the mushroom, garlic and butter with the noodles until well coated. Top with fresh thyme, parmesan and a pea shoots (optional).

Charred Beef Steak and Veggies with Orzo Pasta

For an easy way to entertain, bring dinner to the table in this all-in-one platter presentation. This Health Check reviewed recipe is as beautiful to behold as it is to eat.

Prep Time: 20 mins. | Cook Time: 2o mins. | Serves: 4

Ingredients

1/2 cup sodium-reduced chicken broth 125 mL
1/4 cup liquid honey 50 mL
2 tbsp olive oil 30 mL
1/2 tsp EACH dried Italian herb seasoning, 2 mL
salt and pepper
2 sweet red peppers cut into chunks 2
2 cups mushrooms, halved 500 mL
1 small zucchini, thinly sliced 1
1 lb. Beef Top Sirloin Grilling Steak, 500 g (about 1-inch (2.5 cm) thick)
1 cup frozen corn kernels 250 mL
1½ cups dried orzo pasta 375 mL
2 green onions, thinly sliced 2
1/2 cup thinly sliced oil-packed sun-dried tomatoes 125 mL
1/4 cup grated Parmesan cheese 50 mL

Method

  1. Whisk together chicken broth, honey, olive oil and Italian seasoning in bowl. Season with generous pinch of each salt and pepper.
  2. On large rimmed parchment paper-lined baking sheet, toss red peppers, mushrooms and zucchini with half the broth mixture. Set remaining broth mixture aside.
  3. Season beef with remaining salt and pepper; place on top of vegetables. Place under broiler about 3 inches (8 cm) from heat; broil until lightly charred, about 7 minutes. Remove from oven; toss vegetables and turn beef over. Return to oven and broil for 7 minutes. Remove steak and let rest. Stir corn into vegetables; broil until vegetables are charred and softened, about 5 minutes.
  4. Meanwhile, cook orzo according to package directions; drain and toss with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese. Spoon onto warm deep platter; top with charred mixed veggies. Thinly slice beef across the grain and arrange over veggies.
    BRIGHT IDEA: This recipe uses the oven broiler, to sear thick-cut steak and colourful veggies to perfection – all at the same time, in just one pan. Now that’s easy!

Nutritional Information

Per Serving (4 servings)
Calories: 623
Protein: 40 g
Fat: 15 g
Carbohydrates: 85 g
Fibre: 8 g

 

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