BAKED PASTA,SHIITAKE MUSHROOMS&PROSCIUTTO
Steps:
- In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the oregano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablwespoons of butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking for 2 minutes, or until thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the fontina, the gargonzola, 1 1/4 cups of the parmesan, and the parsley. In a kettle of boiling salted water cook the pasta for 5 minutes and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3 to 4 quart baking dish. (the dish can be prepared to this point and chilled overnight. Bring to room temp. before continuing with recepie) Sprinkle the pasta with the remaining 1/4 cup of parmesan cheese, dot it with the remaining 1 tablespoon of butter, and bake in the middle of a preheated 450F oven for 25 to 30 minutes, or until golden brown on top.
Nutrition Facts : Calories 321 calories, Fat 23.7511292138176 g, Carbohydrate 10.7351880935351 g, Cholesterol 67.8026317988221 mg, Fiber 0.842373895388087 g, Protein 16.4862471786577 g, SaturatedFat 12.5487210217988 g, ServingSize 1 1 Serving (273g), Sodium 680.22652643131 mg, Sugar 9.892814198147 g, TransFat 1.50238247764649 g
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 2h2m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
- While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
- Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.
PASTA WITH MUSHROOMS AND PROSCIUTTO
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Mushroom Prosciutto Shallot Quick & Easy
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO
Categories Mushroom Pasta Tomato Bake Sauté Kid-Friendly Chill Prosciutto Gourmet Small Plates
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
- In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.
PASTA SHELLS WITH PROSCIUTTO, RICOTTA AND MUSHROOMS
Categories Mushroom Pasta Tomato Bake Ricotta Winter Prosciutto Bon Appétit
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.
- Meanwhile, melt butter in heavy large skillet over medium-high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.
- Pour marinara sauce into bottom of 8x8-inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.
CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE
This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.
Provided by TIFFUHNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
- Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
- Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g
HERBED PASTA WITH SHIITAKE MUSHROOMS
A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.
Provided by Ingy1171
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
- Cook pasta according to package directions and set aside.
- In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
- Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
- Add wine. Cook another 2-3 minutes to allow flavors to blend.
- Add milk and let simmer until liquid is almost evaporated.
- Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
- Sprinkle with Parmigiano-Reggiano and serve.
SPAGHETTI WITH GARLIC MUSHROOMS & PROSCIUTTO
Whip up this easy pasta dish which is low calorie but big on flavour - sprinkle with parsley and walnut pieces for extra colour and crunch
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat a large non-stick frying pan and dry-fry the prosciutto in batches until crisp. Set aside. Add the oil to the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden.
- Boil the spaghetti, following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more.
- Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving.
Nutrition Facts : Calories 322 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.2 milligram of sodium
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BAKED RIGATONI WITH MUSHROOMS AND PROSCIUTTO RECIPE
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4/5 (1)Author Giada De Laurentiis
- Preheat the oven to 350°. In a large saucepan, cook 6 tablespoons of the butter over moderately high heat until lightly browned, about 2 minutes. Whisk in the flour and cook over high heat, whisking constantly, until foaming. Gradually whisk in the milk and bring the white sauce to a simmer over moderate heat, whisking frequently. Continue cooking until the sauce is thickened and no floury taste remains, about 10 minutes. Stir in the tomato sauce and nutmeg and season with salt and pepper. Remove from the heat.
- Melt the remaining 2 tablespoons of butter in a large skillet. Add the mushrooms and cook over high heat, stirring occasionally, until dry and just beginning to brown, about 8 minutes. Add the onion and cook, stirring frequently, until softened, about 5 minutes longer. Stir the mushrooms and the prosciutto into the sauce.
- In large pot of boiling salted water, cook the rigatoni until barely al dente, about 8 minutes. Drain the pasta and return it to the pot. Add the tomato sauce and all but 1/2 cup of the Fontina and toss well. Transfer the pasta to a 9-by-13-inch glass or ceramic baking dish. Sprinkle the reserved 1/2 cup of Fontina over the top.
- Cover the pasta loosely with foil and bake for about 30 minutes, or until heated through. Remove the foil and bake until the pasta is golden, about 15 minutes longer.
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