Toasted Macaroni with Mushrooms

Foodgawker is one of my favorite websites. I go there almost daily to find inspiration for new recipes and photo ideas. When I saw this recipe, I had to have it. It had all of my favorite ingredients in it, and while Brian wasn't a fan ("too many mushrooms"), I LOVED it. I never would have dreamed of toasting dried pasta and have it come out so yummy. It brings out a nutty flavor to the pasta that you would not get with just boiling it in salted water. It's definitely a make-again for me, I'll just have to make it when Brian's not at home. :)

Toasted Mushroom Macaroni
Source: No Tea After 12

4 Tablespoons extra virgin olive oil
1 Tablespoon butter
8 oz. fresh mushrooms (approx 2 cups), thinly sliced
1 large or 2 small cloves garlic, minced
1/4 cup parsley, chopped
1 teaspoon dried oregano
1/2 cup dry white wine
8 oz uncooked macaroni or other pasta
2 cups chicken or vegetable stock
1/4 cup cream
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper
salt to taste

Heat a large heavy skillet over very high heat, add 2 Tablespoons of the olive oil to the pan. Saute the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.

In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown, this takes me about 5 minutes. But do watch it carefully, its a bit like toasting nuts, the moment you step away from the stove it goes up in flames. Burned pasta = icky poo poo.

Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is almost tender. I usually bring mine to the point just before al dente, it takes approximately 10 minutes.

Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy but not claggy sauce. Remove from the heat and stir in the Parmesan and pepper. Taste for seasoning, add salt if needed, but the Parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more Parmesan (of course).

Serves 2 greedy pasta loving people, or 4 as part of a meal.

Printable version

Farfalle with Creamy Mushroom Sauce

It's no secret I love mushrooms. I immediately knew I'd love this recipe.

Pasta? Check.

Wine? Check.

Cream? Check.

Mushrooms? Check.

Parmesan cheese? Check.

What's not to like? I LOVED this pasta. Loved it. Could not stop eating it. Brian thinks it tasted like something else I've made before, which it did but I didn't care. I even ate it cold out of the fridge. (Keeping it real here.)

Farfalle with Creamy Mushroom Sauce
Adapted from Cooking Light

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces crimini mushrooms, sliced
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

Preparation
Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

Printable version

Sausage Stuffed Mushrooms

Thanksgiving is like the Super Bowl for foodies. I especially love it because the Food Network devotes A LOT of time to the holiday.

These mushrooms were on Barefoot Contessa on Saturday. I was not by the tv, so I set my trusty DVR to record the show. After seeing this recipe, I was drooling. I had to have them. We already had plans for Saturday night, so I made them Sunday night.

Oh.

My.

Goodness.

You can't doubt Ina Garten. You just can't. If you love stuffed mushrooms (as I do), make these. The filling can feed an army, so be sure to have a lot of mushrooms on hand. Her original recipe calls for mascarpone cheese, but I have a really hard time finding that in this town, so I substituted with cream cheese.

Sausage-Stuffed Mushrooms
Adapted from Ina Garten

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces cream cheese
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions
Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the cream cheese and continue cooking until the cream cheese has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Printable Version

Marsala Chicken-and-Mushroom Casserole

Apparently I'm on a casserole kick this week. I blame it on work.

You see, Brian and I work with kids. He's an adolescent substance abuse and mental health counselor. I work with youth who are at-risk of being involved in the juvenile court system, or have already been placed in a correctional-type facility and I'm the parole officer once they get out. We never have a dull moment at work, but at the same time, we're usually stressed beyond belief. His work schedule has him working until 8pm (at the earliest) on Mondays and Wednesdays, so I'm constantly trying to find something that I can make but that will still be good by the time he gets home.

So, that's my story and I'm sticking to it. :) This was really, really easy and tasty. The rice takes on a risotto type texture and has a nice flavor to it.

Marsala Chicken and Mushroom Casserole

Adapted from: Everyday with Rachael Ray Magazine, April 2009

Ingredients:
2 tablespoons butter
16 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine
1/2 - 1 cup heavy cream (You know you want to use the full cup. Go for it!)
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup uncooked, long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

Directions:
1.Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

2.In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Mushroom Rigatoni

Hi everyone! Remember me? It seems that it's been ages that I've cooked anything! Probably because, it has been ages! The last thing I made was tacos from an Old El Paso kit. :)

So, where have I been? I've been in Little Rock, AR for one of my best friends/college roommate for 3 years/sorority sister's wedding. I had the lovely honor of being her Maid of Honor. I had to leave out of here Thursday after work so my kitchen has sat dormant since Wednesday night.

When I got back home last night, I was absolutely exhausted but drove my happy butt to Neighborhood Market to find inspiration for dinner. I had read this recipe and tried to remember what was in it while I was shopping.

This pasta dish was ok. Nothing too special and nothing I have to make again without some major tweaks. I think if I had made it the way the original recipe was written, it would have had more flavor. However, I couldn't not remember all of the ingredients. So below is what I did. Be sure to check out the original recipe and try that as well.

Mushroom Rigatoni
Adapted from Rachael Ray

1 pound rigatoni pasta
Salt
3 tablespoons extra-virgin olive oil
1 shallot, finely chopped
4 cloves garlic, minced
1/2 pound baby portabello mushrooms, sliced
1/2 pound button mushrooms, sliced
1/2 cup dry Italian red wine
2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
Black pepper
1 (28-ounce) can crushed tomatoes
Parmesan Cheese

Directions
Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente. Reserve about a cup of the pasta water in case the sauce is too thick.

Heat a large deep skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shallots and garlic and cook until shallot is soft. Add in the mushrooms and cook until brown and tender. Add wine and reduce a minute. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Add in some pasta water if the sauce is too thick.

Drain pasta and add to warm pot. Toss the pasta with the sauce and top with Parmesan cheese.

Mushroom Risotto

Ever since making risotto for the first time, I've been hooked. I sit at work and crave it. Combine that with my craving of mushrooms this week, I had to have it. Had to. It was out of the question not to make risotto this week. Plus, there's something comforting about stirring a pot of rice that you know is going to turn into something amazing and yummy. I never thought I'd be the type of person that finds cooking at the end of a stressful, long day rewarding. But now I am.

My favorite line from Julie and Julia (which, by the way, go see it) is this: “I love that after a day where nothing is sure — and when I say nothing, I mean nothing — you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It’s such a comfort.”

Now I want chocolate pudding....

Risotto with Mushrooms and Parmesan
Adapted from Cooking Light

Ingredients
2 cups water
4 cups chicken broth
4 teaspoons olive oil, divided
2 cups chopped cremini mushrooms (about 6 ounces)
1/2 cup chopped shallot or onion
1 1/2 cups Arborio rice or other medium-grain rice
1 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation
Bring water and broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Remove mushrooms from pan.

Heat 2 teaspoons oil in pan over medium-high heat. Add onion; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in mushrooms, cheese, and remaining ingredients.

Mushroom Ravioli Lasagna

The past weekend, I was in Kansas City for a Bachelorette Party Weekend. We went to a Tapas restaurant on Friday night called La Bodega, and one of the tapas I ordered was mushrooms in a white wine sauce. It was heaven. Absolute heaven. I'm pretty much game for anything involving mushrooms, so it wasn't a hard sell for me. Thankfully Brian likes mushrooms as well, because I throw them into a lot of dishes.

Before I left for Kansas City, I was watching an old Rachael Ray 30 Minute Meals and she made lasagna using ravioli instead of pasta sheets. After having the mushroom dish Friday night, a light bulb clicked in my head. Rachael made a Spinach and Artichoke version, which causes a number on my gag reflex, so I changed it up and made Mushroom Ravioli Lasagna.

Mushroom Ravioli Lasagna
Inspired by Rachael Ray and La Bodega in Kansas City

2 Tbsp. olive oil
1 1/2 pounds sliced mushrooms
1/4 cup white wine
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced, divided
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano

Directions:
Bring a large pot of water to a boil for pasta.

Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.

In a skillet, heat the olive oil and 1 clove of the minced garlic over medium heat. Add mushrooms and cook until tender. Add in wine and let reduce.

Heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.

Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.

Cook pasta to al dente, 5 to 6 minutes in salted water.

Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the mushrooms. (Use a slotted spoon to get the mushrooms out so that you don't have too much juice in your lasagna.) Thinly cover the mushrooms with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.

Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes.