Duck Ham Taleggio And Mushroom Panini Recipes

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TALEGGIO PANINI



Taleggio Panini image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Spread pasta sauce between 2 slices of crusty bread and top with taleggio cheese; cook in a buttered skillet or panini press.
  • See all 50 recipes using pasta sauce.

MUSHROOM PAPPARDELLE WITH TALEGGIO CHEESE



Mushroom Pappardelle with Taleggio Cheese image

Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Yield Serves 4

Number Of Ingredients 8

10 ounces dried pappardelle
Coarse salt and freshly ground pepper
1 stick unsalted butter
1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
1/2 cup finely chopped shallots (from 2 large shallots)
1/3 cup dry white wine, such as Sauvignon Blanc
8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
2/3 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
  • Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
  • Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.

SAUTEED MUSHROOM, PROSCIUTTO, AND TALEGGIO PANINI



Sauteed Mushroom, Prosciutto, and Taleggio Panini image

Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet on top of the sandwiches as they are cooking. Taleggio is a ripened, semisoft cow's-milk cheese with a distinctive pungency. For milder flavor, you could substitute either Brie or Bel Paese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for brushing
1 shallot, thinly sliced
1 pound fresh wild mushrooms, such as chanterelle, shiitake, or oyster, brushed clean and thinly sliced
1 teaspoon chopped fresh thyme or oregano leaves
Coarse salt and freshly ground pepper
1/2 recipe Focaccia or 1 loaf ciabatta bread, cut into quarters
2 ounces prosciutto, thinly sliced
1/2 pound Taleggio cheese, sliced 1/4 inch thick

Steps:

  • Heat the oil in a large saute pan over medium heat. Add shallot, and cook until soft and translucent, about 2 minutes. Raise heat to medium-high; add mushrooms. Cook, stirring occasionally, until they are soft, golden brown, and most of the juices have evaporated, about 8 minutes. Add thyme or oregano, and season with salt and pepper. Remove from heat.
  • Preheat oven to 200 degrees. Heat a griddle or large cast-iron skillet over medium-low heat. Slice bread in half horizontally. Layer each of the bottom halves with mushroom mixture, prosciutto, and cheese. Cover with remaining top bread halves.
  • Brush outer sides of bread with oil, spreading it to the edges. Place two sandwiches in skillet or on griddle, and weight with a sandwich press or the bottom of another skillet. Cook until golden brown on first side, 3 to 4 minutes; turn, and continue cooking until other side is golden and the cheese has completely melted, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven while making remaining sandwiches. Serve immediately.

DUCK-HAM-TALEGGIO-AND-MUSHROOM PANINI



Duck-Ham-Taleggio-And-Mushroom Panini image

Provided by Maura Egan

Categories     dinner, lunch, main course

Time 30m

Yield 5 panini

Number Of Ingredients 6

1 pound hen-of-the wood mushrooms
Olive oil for cooking
Kosher salt, freshly ground black pepper, extra-virgin olive oil and sherry vinegar to taste
5 ciabata rolls
1 whole smoked magret (duck breast), thinly sliced
1 pound of taleggio cheese, sliced lengthwise

Steps:

  • Slice caps off stalks of mushrooms. Discard the stalks. Sauté the caps in oil and season with salt and pepper. Remove and drain on paper towels. Let cool. Adjust seasonings and dress to taste with oil and vinegar.
  • Slice rolls. If the bread is too doughy, scoop out center.
  • Lay about 8 slices of duck on bread. Cover with 2 tablespoons of mushrooms. Add 2 slices of cheese. Top with bread. Repeat for 4 sandwiches.
  • If you own a panini press, use it. If not, use two sauté pans. Heat both pans and place sandwich in one and gently place other pan on top of the sandwich. Grill for 3 minutes and remove. Season to taste with olive oil, salt and pepper. Serve.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 16 grams, Sodium 1098 milligrams, Sugar 3 grams

MUSHROOM-TALEGGIO TWICE-BAKED POTATOES



Mushroom-Taleggio Twice-Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 14

4 medium russet potatoes (10 to 12 ounces each)
1/4 cup extra-virgin olive oil
6 ounces cremini mushrooms, chopped
6 ounces shiitake mushrooms, stemmed and chopped
Kosher salt
1 small onion, finely chopped
2 teaspoons chopped fresh sage
1/2 cup low-sodium chicken broth
4 tablespoons unsalted butter, cubed
4 ounces taleggio cheese, rind removed, cut into small chunks
1/4 cup chopped fresh parsley
1/2 cup mascarpone cheese
Freshly ground pepper
1/4 cup grated parmesan cheese

Steps:

  • Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
  • Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Season with 1/4 teaspoon salt. Reduce the heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sage and chicken broth. Reduce the heat to medium low and simmer until the vegetables are tender, about 3 minutes. Increase the heat to medium high and cook until most of the liquid evaporates, about 2 more minutes; set aside.
  • One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, taleggio and parsley until just combined. Stir in the mascarpone, then the mushroom mixture. Brush the potato skins with the remaining 1 tablespoon olive oil and season the insides with salt and pepper. Set on a baking sheet.
  • Mound the filling into the potato skins and sprinkle with the parmesan. Return to the oven on the top rack; bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Season with salt.

TALEGGIO AND MUSHROOM TART



Taleggio And Mushroom Tart image

Provided by Florence Fabricant

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 1/4 cups flour, plus more for rolling
1/2 teaspoon salt
6 tablespoons cold butter, preferably high-fat
1 large egg yolk, beaten with 2 tablespoons ice water
1 tablespoon extra virgin olive oil
1 teaspoon cumin seeds
8 ounces shiitake mushrooms, sliced and stems discarded
1 tablespoon finely sliced shallots
Salt and ground white pepper
2 tablespoons creme fraiche
6 ounces taleggio, rind removed, sliced thin

Steps:

  • Heat oven to 400 degrees. Combine flour and salt in food processor. Pulse to combine. Dice butter, and add. Pulse until pebbly. Open lid, and sprinkle with egg yolk mixture. Pulse 10 or 12 times. If dough does not come together, sprinkle on a little more ice water and pulse again. Do not overwork.
  • Gather dough in a ball, flatten and roll out on floured board. Fit into an 8-or 9-inch tart pan. Prick bottom, line with parchment paper or foil, cover with pastry weights or dry beans and bake 10 minutes. Remove paper and weights. Bake about 10 minutes more, until pastry starts to color. Remove from oven. Reduce heat to 375 degrees.
  • While pastry bakes, heat oil in a 10-inch skillet. Add half the cumin seeds. When they pop, add mushrooms and shallots, and saute, stirring, until mushrooms start to brown. Season with salt and pepper.
  • Spread pastry with creme fraiche. Cover with mushrooms, and top with cheese slices. Scatter with remaining cumin. Bake in oven about 20 minutes, until cheese melts. Serve.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 275 milligrams, Sugar 1 gram, TransFat 0 grams

PORTOBELLO MUSHROOMS WITH TALEGGIO AND PESTO PANINI



Portobello Mushrooms With Taleggio and Pesto Panini image

Make and share this Portobello Mushrooms With Taleggio and Pesto Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 23m

Yield 2 serving(s)

Number Of Ingredients 8

2 ciabatta rolls
2 tablespoons basil pesto
4 large portabella mushrooms, stems removed
2 tablespoons balsamic vinegar
3 1/2 ounces taleggio cheese
sea salt
fresh ground black pepper
vegetable oil, for sauting and brushing

Steps:

  • Preheat a Panini grill.
  • Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
  • Slice open lengthwise.
  • Spread the pesto on the inside of each roll.
  • Brush the mushrooms with oil and drizzle with balsamic vinegar; season with salt and pepper and grill for 1-2 minutes in the preheated Panini press.
  • Place the mushrooms on roll bottoms and top with the cheese; cover with roll tops.
  • Brush both sides of the Panini with a little oil and grill in the preheated Panini grill for 2-3 minutes or according to the manufacturer's instructions.
  • The bread should be golden brown and the filling warmed through.
  • Serve with a dollop of grainy mustard on the side for dipping.

Nutrition Facts : Calories 226, Fat 12.9, SaturatedFat 7.8, Cholesterol 31.8, Sodium 502.3, Carbohydrate 15.5, Fiber 3.9, Sugar 6.7, Protein 14.4

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