Eugenias Funghi Al Forno Recipes

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EUGENIA'S FUNGHI AL FORNO



Eugenia's Funghi Al Forno image

Mushroom lover's delight! I got this one from an Italian friend, and my bellissimo ("most handsome") husband adores it! Sop up the juices with a wonderful crusty bread. For a great garlic kick, serve with "My World Famous Caesar Salad."

Provided by Coca7434

Categories     One Dish Meal

Time 25m

Yield 6 appetizers, 4 serving(s)

Number Of Ingredients 8

1/3 cup chopped fresh parsley
6 cloves minced garlic
1 teaspoon hot red pepper flakes
1 1/2 lbs assorted fresh mushrooms
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 1/2 cups freshly grated parmigiano-reggiano cheese

Steps:

  • Mix first three ingredients together in a small bowl.
  • Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
  • In another bowl, whisk together olive oil, vinegar and salt until well blended.
  • Toss mushrooms in vinaigrette to lightly coat.
  • Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
  • Sprinkle mushrooms with parsley mixture.
  • Top with grated Parmigiano-Reggiano.
  • Bake in 400 degree oven for 10 minutes, or until just tender.
  • If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
  • Plate up and be sure to serve with juices for mopping up.

LINGUINI AI FUNGHI



Linguini ai Funghi image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
Olive oil-flavored nonstick cooking spray
1 teaspoon minced garlic
3 tablespoons minced onion
3 cups (20 ounces) button mushrooms, sliced 1/4-inch thick
1 dried shiitake or other dried mushroom
1 ounce brandy
2 cups fat-free low-sodium chicken stock
1/2 cup evaporated skim milk
1 pinch ground cinnamon
1 pinch ground nutmeg
8 ounces whole-wheat linguini
3 1/2 teaspoons arrowroot
1 ounce freshly grated Parmigiano-Reggiano

Steps:

  • Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.
  • Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.
  • Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.
  • Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.
  • Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.

FETTUCCINE AL FUNGHI



Fettuccine Al Funghi image

Make and share this Fettuccine Al Funghi recipe from Food.com.

Provided by Terese

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

500 g mushrooms, sliced
375 g fettuccine or 375 g tagliatelle pasta noodles
50 g butter
1 tablespoon extra virgin olive oil
1 large fresh chili peppers or 1 large chili paste
2 tablespoons flat-leaf Italian parsley, finely chopped
1/2 teaspoon grated nutmeg
150 ml cream
2 tablespoons parmesan cheese
fresh ground black pepper

Steps:

  • Add pasta to a pot of salted boiling water.
  • Meanwhile place oil and butter in a pan.
  • Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
  • Remove from the pan.
  • To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
  • Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
  • Place in a warm bowl and serve.
  • You can add more nutmeg and cheese to taste if you wish.

Nutrition Facts : Calories 586.5, Fat 26.1, SaturatedFat 13.1, Cholesterol 132.8, Sodium 152.1, Carbohydrate 71.7, Fiber 4.2, Sugar 3.4, Protein 18.2

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