PENNE W/ SPICY SAUSAGE, OYSTER MUSHROOMS, BASIL AND TOMATOES
This recipe comes from a famous Vancouver restaurant chef/owner Ken Bogas. Alot of the prep work can be done ahead of time.
Provided by Abby Girl
Categories Penne
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Simmer sausages in water for about 5 minutes or until just cooked; let cool. Coarsely chop tomatoes on food processor.
- In large skillet, heat 2 T olive oil. Add basil, onion, garlic and carrots; saute until soft. Season with salt and pepper. Add tomatoes and simmer for about 30 minutes.
- Cut sausages diagonally into thin slices. In small skillet, saute sausages in remaining 2 T olive oil until lightly browned. (make sure that the oil is very hot or the sausage will fall apart) Add mushrooms and saute until tender. Add mushrooms and sausages to tomato sauce; simmer 5 minutes.
- Cook pasta in large amount of boiling salted water until tender; drain and return to saucepan. Add sauce and toss. Serve with parmesan cheese.
Nutrition Facts : Calories 857.5, Fat 51, SaturatedFat 14.9, Cholesterol 85.9, Sodium 840.3, Carbohydrate 77.8, Fiber 11.8, Sugar 4.9, Protein 24.3
STUFFED MUSHROOMS WITH SAUSAGE
Provided by Tyler Florence
Categories appetizer
Time 50m
Yield 2 dozen stuffed mushrooms
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.
- Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.
OYSTER MUSHROOM PASTA
This is so easy and so delicious. Oyster mushrooms are poached in butter and cream and tossed with pasta, Parmesan cheese and green onions. Mmmmmmmm!
Provided by TJ Lombard
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
- Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 91.6 g, Cholesterol 119.7 mg, Fat 42.2 g, Fiber 7 g, Protein 22.1 g, SaturatedFat 25.2 g, Sodium 325.1 mg, Sugar 5.5 g
OYSTERS WITH SAUSAGE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Number Of Ingredients 3
Steps:
- Cook the sausage in a skillet until nicely browned on both sides. Arrange in the center of a platter with the oysters around it. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 227 milligrams, Sugar 0 grams, TransFat 0 grams
OYSTER MUSHROOMS WITH SAUSAGE
Number Of Ingredients 8
Steps:
- 1 Wipe the mushrooms with dampened paper towels. Tear the mushrooms into thin strips along the gills. 2 Pour the oil into a large skillet. Add the garlic and shallots and cook until softened, about 2 minutes. Stir in the sausage and cook, stirring frequently, until browned. 3 Add mushrooms, salt to taste, and crushed red pepper and stir well. Add the tomatoes and 1/4 cup of water. Bring to a simmer. 4 Turn the heat to low and cover the pan. Cook, stirring occasionally, 30 minutes or until the sausage is tender and the sauce is thickened. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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