Posts Tagged ‘mushrooms’

Mushrooms and rosemary make a great marriage in a pasta sauce. Paired with some fresh pappardelle, and this is one great autumn dish. Modified slightly by me for a nondairy perfect adaptation.

Pappardelle with rosemary and mushroom ragu (from Herbie Likes Spaghetti blog) (check out the beautiful photos there)

1/2 pound pappardelle

2 tablespoons olive oil

1 1/2 cups sliced shiitake mushrooms

1 1/2 cups chopped cremoni mushrooms

2 tablespoons minced fresh rosemary

2 cloves garlic, minced

1 1/2 cups of your favorite tomato sauce

1/4 cup fresh parsley, chopped

salt and pepper to taste

grated soy parmesan

In a nonstick pan, heat up the olive oil and throw in the garlic. Once it begins to soften, add the mushrooms and rosemary; cook on medium-high heat. Toss and cook until nicely carmelized and most of the liquid they exude has evaporated. Add the tomato sauce and the chopped parsley to the mushroom mixture and stir to combine. Let it simmer on low heat while the pasta cooks.

Cook the pasta until it is slightly al dente; then move the noodles to the mushroom cooking pan. Add a touch of pasta water, and toss everything together until the pasta has absorbed the sauce. Serve with soy parmesan. Makes two servings.



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Enter fall; enter comfort food. This recipe, from America’s Test Kitchen, enters the delicious category. Warm and substantive, with woodsy undertones and a lip-smacking creaminess. All made dairy-free, from my adaptations.

Mushroom pasta

4 ounces pancetta, cut into 1/4″ cubes

2 tablespoons olive oil

table salt

1 pound farfalle pasta

3 – 4 large shallots, chopped fine

3 medium cloves garlic, minced

10 ounces shiitake mushrooms, sliced 1/4″ thick

10 ounces cremini mushrooms, sliced 1/4″ thick

1 tablespoon minced fresh sage leaves

1 1/4 cups chicken broth

1/2 cup So Delicious Coconut Milk Creamer

1 tablespoon lemon juice

ground pepper

2 ounces grated soy parmesan

2 tablespoons minced fresh parsley leaves

Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

Meanwhile, cook pancetta in 2 tablespoon olive oil, stirring occasionally, until lightly browned. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in creamer, lemon juice, and salt and pepper to taste.

Add mushrooms, pancetta, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately. Makes 6 – 8 servings.


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Inspired by this recipe, I decided to make these not only dairy-free but also vegetarian. I think you have a lot of jiggle room with the ingredients that you decide to add. I used what I had left in my fridge – leeks, garlic, sundried tomatoes, celery. I was even out of eggs, but this still came out great. I forget how much I like these mushrooms – so meaty. Must try this again and play. (PS – be sure to check out the photos of preparing this dish on the website.)

Stuffed portobello mushroom caps

2 whole portobello mushroom caps

olive oil

1/4 teaspoon crushed red pepper flakes

1 leek

3 stalks celery

4 cloves garlic

3 sundried tomatoes (not packed in oil)

3 sprigs rosemary

3/4 cup white wine (or substitute stock/broth)

3 slices sandwich bread, toasted and cubed

1/2 cup shredded soy cheddar cheese

Preheat oven to 450 degrees F.

Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a baking dish to coat. Place the mushroom caps in the baking dish, top down, drizzle with oil, and set aside.

Dice the leek, chop the celery and tomato, and slice the garlic as thin as you can get it. Remove the rosemary leaves from the stems and finely chop. Add the veggies, garlic, and rosemary to the skillet and saute until crisp-tender, about 5 – 7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 minutes. Stir in the shredded cheese and bread cubes. The bread cubes should soak up whatever wine remains in the pan. Taste it and add salt and freshly ground pepper as needed. The stuffing mixture should seem a little wet.

Mound stuffing mixture into mushroom caps. Sprinkle with a little extra shredded cheese. Bake at 450 degrees F. for 30 – 40 minutes, or until the portobello is tender and the stuffing is golden brown. Makes 4 servings.

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