Eugenias Funghi Al Forno Recipes

EUGENIA'S FUNGHI AL FORNO

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

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

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.