Mushroom Sarnie Recipes
GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
Steps:
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
STEAK SARNIE AND CHEESY MUSHROOMS - JAIME OLIVER RECIPE
Provided by Suzanne Perazzini
Number Of Ingredients 16
Steps:
- Heat oven to 200 degrees C or 350 degrees F.
- Trim the mushroom stalks and place in an ovenproof dish, stalk side up.
- Crush the garlic over them, chop up the chilli and some parsley and sprinkle over the mushrooms.
- Grate over the zest of ½ a lemon, drizzle with olive oil and season.
- Cut up the cheese into chunks and place 1 on each mushroom.
- Grill on the top shelf of the oven for 9-10 minutes.
- Put steaks on a board and sprinkle with salt, pepper and thyme leaves. Drizzle with olive oil. Rub the flavours into the meat, flip and repeat.
- Put onto a hot grill to cook for 1-2 minutes per side for medium rare or longer if preferred.
- Put the ciabatta bread onto the bottom shelf of the oven.
- Finely chop the peppers and parsley together, mix in some olive oil and season.
- Place the cooked steaks on the same board and rub with the mixture, then scrape the rest to one side.
- Slice up the steaks at an angle.
- Get the mushrooms and ciabatta out of the oven.
- Slice open the bread. Drizzle with olive oil.
- Spread over the horseradish sauce, arrange the rocket on the sauce.
- Lay the steak on top. Scrape up the rest of the pepper mixture and scatter over the steak. Place the bread lid on top.
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