Mushroom And Artichoke Ragù Recipes

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

ARTICHOKE, MUSHROOM AND POTATO RAGOûT

Steps:

• Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
• Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
• Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
• Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
• Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.

ARTICHOKE MUSHROOM LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated., For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until cheese is melted, 15-20 minutes. Let stand 15 minutes before cutting.

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

ARTICHOKE AND MUSHROOM PASTA

Steps:

• Cook pasta in pot of salted boiling water until al dente.
• Drain. Toss pasts with 1 Tbs oil.
• Heat 2 Tbs oil in heavy large skillet over medium-high heat.
• Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
• Add artichokes; saute 3 minutes.
• Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
• Add butter; whisk until just melted.
• Add pasta and parsley; toss until pasta is coated and heated through.
• Add 3/4 cup cheese and toss to coat.
• Season with Salt and Pepper.
• Transfer to a large bowl to serve and top with remaining cheese.

MUSHROOM ROULADE WITH ARTICHOKE SAUCE

Steps:

• To make filling, rinse spinach well and steam until it is tender, approximately 10 to 15 minutes. Drain and mince in a food processor. Add remaining ingredients, combine well and set aside.
• To make roulade, grease a 10- by 15-inch baking pan. Cover with wax paper and butter the wax paper. Preheat oven to 350 degrees.
• In a saucepan, melt the 1/4 cup butter, add flour and stir constantly, 3 or 4 minutes, until the mixture is lightly browned. Add milk all at once and whisk over low heat to form a thick cream sauce. Set aside.
• Beat egg yolks until thick and lemon colored. Add cayenne, sage, nutmeg, salt and minced mushrooms, combine well and add to cream sauce.
• Rinse beaters well, then beat whites until they form stiff peaks. Gently fold whites into sauce and pour into the prepared pan, smoothing with a spatula to make an even layer. Bake for 15 to 20 minutes, or until top is lightly browned and center springs back when touched. Remove from oven and invert onto a sheet of wax paper on counter top. Peel off the baking paper, using a spatula knife if necessary. Immediately spread spinach mixture over roulade, using a gentle touch. Roll like a jellyroll, beginning with a short end, and place, seam-side down, on a warm platter. Nap with artichoke-Parmesan sauce.

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

MILK-BRAISED PORK WITH MUSHROOM-ARTICHOKE RAGù

Steps:

• Prepare a medium fire (325°F) in a wood-fired oven or cooker.
• Season the pork with salt and pepper. Heat the olive oil in a Dutch oven or heavy casserole over medium-high heat until it starts to shimmer. Add the pork and sear all over until well browned. Transfer the pork to a plate and set aside. Remove all but 3 tablespoons of fat from the pot. Return the pot to medium heat and add the onions, juniper berries, bay leaves, and rosemary and cook until the onions are tender, about 5 minutes. Add the garlic and continue to cook until the garlic is lightly golden, about 3 minutes. Return the pork to the pot and pour in the milk. Cover and place in the oven to braise for 2 hours, turning the pork 2 or 3 times during the course of cooking.
• Meanwhile, to make the ragù, heat the olive oil in a small Dutch oven or heavy casserole over medium heat until it shimmers. Add the mushrooms and artichoke hearts, cover, and place in the oven to cook for 15 minutes. Uncover and add the garlic, wine, salt, and pepper. Cover and return to the oven for 10 minutes, stirring a few times while cooking. Uncover and cook until the artichoke hearts are tender and some of the juices have evaporated, about 15 minutes. Remove from the oven and stir in the lemon zest. Taste and adjust the seasoning. Set aside and keep warm.
• Uncover the pork after 2 hours and cook for 30 minutes, or until the meat is fork-tender. Transfer the roast to a plate and tent with aluminum foil.
• Remove the bay leaves, rosemary, and juniper berries from the milky sauce. Skim any excess fat from the top. The milk will have curdled in the cooking process. Using an immersion blender, process the sauce until smooth. Add the nutmeg and walnuts. Return to the oven to heat through. Taste and adjust the seasoning.
• Slice the meat and serve with the sauce spooned over the top. Accompany with the ragù.

MUSHROOM AND ARTICHOKE SOUP

Steps:

• Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
• Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
• Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
• Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
• Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
• Stir in capers and parsley, season with salt and serve.

MUSHROOM AND ARTICHOKE RAGù

Steps:

• Combine the flour and salt in a resealable plastic bag. Add the artichoke hearts and shake until evenly coated.
• Place a large sauté pan over medium-high heat and add some of the oil and butter. Add the artichokes and sauté for about 15 minutes, until golden brown. Transfer to the slow cooker.
• Heat more of the oil and butter in the pan and add the portobello, button, cremini, and mixed mushrooms in batches. Sauté for 10 minutes, until lightly golden. Transfer the mushrooms to the cooker and mix with the artichokes.
• Heat the remaining oil and butter in the pan and add the shallots. Sauté for about 10 minutes, until browned. Add the port to the pan and scrape up any browned bits with a wooden spoon. Pour the liquid and the shallots into the slow cooker and add the thyme. Cover and cook on low for about 4 hours, until the flavors are blended. Season to taste with salt and pepper and serve warm.