CREAMY HAM & MUSHROOM PASTA BAKE
Use up the leftovers in your fridge with this hearty family supper dish
Provided by Good Food team
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
- Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.
Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium
HAM, MUSHROOM AND CHEESE OMELETTE
This is just one of those throw together omelette/frittatas. I make this as a special when I just don't feel like being creative.
Provided by tasb395
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Beat eggs, add mushrooms and ham.
- Heat frying pan, and coat with cooking spray or oil.
- Add egg mixture to hot pan and cook until almost set. Flip over and when egg is set, top with cheese. Cook until cheese is melted.
- Serve with hashbrowns, toast, or rice.
- Sometimes I even add chopped green onion, or any color pepper we have on hand.
Nutrition Facts : Calories 282.9, Fat 19.5, SaturatedFat 7.5, Cholesterol 648.7, Sodium 296, Carbohydrate 2.5, Fiber 0.3, Sugar 1.8, Protein 23.3
HAM AND PIEROGIES
Pan-fried ham and frozen pierogies. Easy and simple, yet filling!
Provided by anmlnrs
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
- Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
- Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
- Melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. Stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
- Mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 42.1 g, Cholesterol 79.6 mg, Fat 29.1 g, Fiber 2.7 g, Protein 24.6 g, SaturatedFat 13.1 g, Sodium 1879.2 mg, Sugar 4.4 g
PASTA WITH HAM AND MUSHROOMS
Extend the life of leftover holiday ham beyond sandwiches and toss the salty meat with some mushrooms, cheese, and parsley for a quick and satisfying pasta dish anyone will love.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cook pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Meanwhile, in a large skillet, combine sliced large yellow onion with olive oil; season with salt and pepper. Cook over medium-high until beginning to brown, 3 to 5 minutes. Add sliced mushrooms; cook until browned, about 5 minutes. Add ham pieces; cook until warm. Toss with pasta, adding enough pasta water to create a sauce that coats pasta. Serve topped with chopped parsley and grated pecorino cheese.
LINGUINE WITH MUSHROOMS & HAM
This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove.
Provided by SWEET-UMZ
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
- In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.
Nutrition Facts : Calories 626 calories, Carbohydrate 48.1 g, Cholesterol 145.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 15.6 g, SaturatedFat 24.6 g, Sodium 423.3 mg, Sugar 3.7 g
CREAMY MUSHROOM HAM & POTATOES
Everyone loves these potatoes and always comes back for more. I like the comforting main dish because it uses only seven ingredients and is finished in the slow cooker.-Traci Meadows, Monett, Missouri
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.
Nutrition Facts : Calories 432 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1589mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
SAUTEED MUSHROOMS WITH SMOKED HAM
Categories Mushroom Side Sauté Lemon Ham Fall Chive Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
- Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
- Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
- Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
- Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
CHICKEN FRIED MUSHROOM PO'BOY
A New Orleans po'boy is traditionally loaded with fresh seafood from the coast and sandwiched between a soft French-style loaf. In this version, we kept the classic fixings, such as sliced tomato, finely shredded lettuce and a generous drizzle of homemade remoulade sauce. But we swapped in wild mushrooms that are "chicken fried" - coated in a shaggy buttermilk and seasoned flour batter, then deep fried to golden perfection, giving you a hearty vegetarian alternative to the beloved sandwich. We opted for maitake and oyster mushrooms because they hold the batter well and fry up crispy, but a variety of mushrooms would work well for this recipe.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the remoulade sauce: Whisk together the mayonnaise, pickles, mustard, ketchup, hot sauce, onion powder, 1/4 teaspoon salt and several grinds of pepper in a small bowl until combined. Cover with plastic wrap and refrigerate until ready to serve.
- For the po'boys: Trim the mushrooms into bite-size pieces (roughly 2 inches; any smaller will make the breading process more tedious). Maitake and oyster mushrooms can be sliced/torn lengthwise, while shiitake and cremini mushrooms are best quartered.
- Pour the buttermilk and hot sauce into a shallow baking dish and whisk to combine. Add the mushrooms, then toss until evenly coated. Marinate at room temperature until well-seasoned, about 10 minutes.
- Whisk together the flour, smoked paprika, 1 teaspoon salt and several grinds of pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps.
- Heat 2 inches of vegetable or canola oil in a large pot over medium heat until a deep-frying thermometer registers 350 degrees F. Line a rimmed baking sheet with paper towels for draining.
- Dip the mushrooms first in the flour mixture, turning to coat, then back in the marinade. Then dip again in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the mushrooms, flipping occasionally, until golden brown and crisp, 2 to 3 minutes. Use a slotted spoon to transfer the mushrooms to the lined baking sheet and season with a pinch of salt.
- Lay the sliced tomato on the bottoms of the sub rolls, then top with the mushrooms. Drizzle the remoulade sauce over the mushrooms, top with shredded lettuce, sandwich together and serve.
MUSHROOM HAM FETTUCCINE
This entree tastes rich, but at 92 cents a helping, it won't break the bank. "It's one of our favorite pasta dishes and elegant enough for company," says Renee Reyes from Owensboro, Kentucky.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the ham, mushrooms and garlic in 3 tablespoons butter. Meanwhile, cook fettuccine according to package directions; drain. Melt the remaining butter in a large saucepan. Stir in the fettuccine, Parmesan cheese, sour cream and pepper. Add the ham mixture; toss to coat.
Nutrition Facts : Calories 424 calories, Fat 26g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 618mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
CREAMED MUSHROOMS AND HAM ON TOAST
Categories Milk/Cream Mushroom Appetizer Bake Sauté Ham Sour Cream Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Arrange bread slices on a baking sheet and spread with 2 tablespoons butter. Toast in middle of oven until golden, about 10 minutes.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms in 2 batches until liquid from mushrooms is evaporated and mushrooms are browned, 6 to 8 minutes, adding 1 1/2 tablespoons butter for second batch. Transfer as cooked to a plate with a slotted spoon.
- Melt remaining 2 tablespoons butter in skillet over moderate heat, then whisk in flour and cook roux, whisking constantly, 2 minutes. Add milk in a slow stream and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in sour cream, salt, pepper, and Maggi seasoning, then stir in mushrooms. Cook over low heat, stirring, until heated through, about 2 minutes. (Do not let boil.)
- Arrange a slice of ham on each toast and top with mushrooms and sauce.
HAM AND MUSHROOM SOUP
This recipe is super simple and very tasty. Its from The Rookie Cook- Company's Coming cookbook. We usually double it for a family of four (2 adults and 2 preschoolers) everyone loves it. We serve with homemade bread or bisuits Recipe #135930
Provided by Mom2AbbyandParker
Categories < 30 Mins
Time 30m
Yield 5 cups, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions and mushrooms in cooking oil in large saucepan on medium for about 5 minutes until onion is soft.
- Add remaining 10 ingredients. Bring to a boil on medium-high.
- Reduce heat. Cover.
- Simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 243.9, Fat 15.6, SaturatedFat 4.9, Cholesterol 63.5, Sodium 345.7, Carbohydrate 5.7, Fiber 1.3, Sugar 2.4, Protein 20.6
MUSHROOM AND HAM PIZZA
Skip the takeout and make your own Mushroom and Ham Pizza. Serve our delicious Mushroom and Ham Pizza with a crisp mixed green salad and enjoy!
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium heat. Add onions; cook on medium-low heat 15 to 20 min. or until golden brown, stirring occasionally.
- Heat oven to 450°F. Place pizza crust on baking sheet; spread with pasta sauce. Top with 1 cup cheese, onions, ham and mushrooms; sprinkle with thyme and remaining cheese.
- Bake 18 to 20 min. or until edge of crust is golden brown and cheese is melted.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 720 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 2 g, Protein 15 g
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