Farfalle Radicchio And Mushroom Casserole Recipes

MUSHROOM BARLEY CASSEROLE

Steps:

• In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

FARFALLE CASSEROLE WITH RADICCHIO AND MUSHROOMS

Steps:

• Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Clean mushrooms using a damp cloth and slice the mushrooms.
• Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. You want as much of the mushroom juice as possible in the pan. Stir in the stock, radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
• Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about 8 minutes. Drain well and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
• Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and vegetables, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella over the top.
• Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.

FARFALLE RADICCHIO AND MUSHROOM CASSEROLE

Steps:

• Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Rinse and slice the mushrooms.
• Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. Leave as much of the mushroom juice as possible in the pan. Stir in the radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
• Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about eight minutes. Drain well and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
• Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and mixture, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella generously over the top.
• Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.

FARFALLE, RADICCHIO AND MUSHROOM CASSEROLE

Steps:

• Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Rinse and slice the mushrooms.
• Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. Leave as much of the mushroom juice as possible in the pan. Stir in the radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
• Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about eight minutes. Drain well and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
• Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and mixture, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella generously over the top.
• Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.

FARFALLE WITH CREAMY WILD MUSHROOM SAUCE

Steps:

• Cook pasta according to package directions, omitting salt, drain.
• In a large nonstick skillet, melt the butter over medium high heat.
• Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
• Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
• Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
• Remove from heat.
• Add pasta, cream, cheese, and parsley. Toss gently to coat.
• Stir in remaining salt.

FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE

Steps:

• Melt butter in a 2 qt saucepan over medium heat.
• When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
• Gradually whisk in the milk.
• Bring the sauce to a simmer.
• Simmer for 2 minutes, whisking constantly.
• Remove from the heat.
• Add the Gorgonzola and stir until melted.
• Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
• Set aside and cover to keep warm.
• Heat the oil in a heavy large skillet over medium heat.
• Add the mushrooms and sauté until tender and golden, about 12 minutes.
• Stir in the peas.
• Season to taste with salt and pepper.
• Cook farfalle according to pkg directions and drain.
• Transfer the pasta to a large bowl.
• Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
• Season the pasta with salt and pepper, if needed and top with chopped chives.

FARFALLE WITH FOREST MUSHROOMS, PEAS, AND PARSLEY

Steps:

• Melt butter in large deep skillet over medium-high heat. Add garlic and shallots; sauté 1 minute. Add shiitake and crimini mushrooms and sauté 5 minutes. Add chanterelles; sauté until all mushrooms are tender, about 5 minutes longer. Add wine and boil until reduced by half, about 5 minutes. Add cream and simmer until liquid is reduced to sauce consistency, stirring occasionally, about 5 minutes. Stir in peas and parsley. Remove from heat. Season sauce with salt and pepper. Cover to keep warm.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Add mushroom sauce to pasta and toss to coat, moistening with reserved pasta cooking liquid, if necessary.

MUSHROOM, RADICCHIO, AND SMOKED MOZZARELLA LASAGNE

Steps:

• In a large (12- to 14-inch) non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté radicchio, stirring, until wilted and golden. In a food processor pulse quartered mushrooms until chopped fine. Add chopped mushrooms to radicchio with salt and pepper to taste and sauté, stirring, until liquid mushrooms give off is evaporated.
• In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Stir sauce into mushroom mixture. Mushroom sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
• In cleaned skillet cook garlic in remaining 2 tablespoons oil over moderately low heat until softened. Add sliced mushrooms and sauté over moderately high heat, stirring, until golden and liquid mushrooms give off is evaporated. Stir in parsley and salt and pepper to taste. Remove skillet from heat and cool. Stir in lemon juice.
• Reserve 1/2 cup smoked mozzarella for topping. In a bowl combine remaining smoked mozzarella with plain mozzarella.
• Preheat oven to 375°F.
• Pour 1 cup mushroom sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 cup sauce over pasta. Top sauce with one third of sliced mushroom mixture and half of mixed cheeses. Make 1 more layer in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top pasta layer, making sure pasta is completely covered. Spread remaining sliced mushroom mixture evenly over sauce and sprinkle with reserved smoked mozzarella.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes before serving.

FARFALLE WITH CHICKEN AND MUSHROOMS

Steps:

• Heat the oil in large non-stick skillet over medium-high heat. Saute the chopped onion and mushrooms for a few minutes; then add the rest of the ingredients. Bring to a boil, then lower the heat and cover the pan. Simmer until the noodles are tender (about 8 to 10 minutes). Serve hot.

FARFALLE WITH RADICCHIO

Steps:

• Bring a pot of salted water to a boil for the farfalle. When it is boiling, add the farfalle, cook until al dente, about eight minutes; drain.
• Meanwhile, heat the oil in a heavy skillet. Add the prosciutto and saute over medium heat until it begins to brown. Add the radicchio and stir-fry a few minutes, until it begins to wilt. Add a few tablespoons of the pasta cooking water and continue to cook until the radicchio is tender.
• Add the drained pasta to the skillet and toss well. Season to taste with salt and pepper. Add the butter. Serve at once with Parmesan cheese.