CRISPY GNOCCHI WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 10 ounces chopped white mushrooms in olive oil in a large nonstick skillet over medium-high heat until golden, 8 to 10 minutes, stirring halfway through. Stir in 1 teaspoon soy sauce, 2 grated garlic cloves and 1/2 teaspoon lemon zest; transfer to a bowl. Add 1 tablespoon olive oil and a 12-ounce package refrigerated gnocchi to the skillet. Cook, stirring, until crisp, 5 minutes. Stir in the mushrooms and 1/4 cup chopped parsley. Season with salt and pepper.
ZUCCHINI WITH CHANTERELLE MUSHROOMS
Take advantage of fresh chanterelle mushrooms when you can get them and combine them with zucchini for this delicious side.
Provided by stella
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
- Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 12.9 g, Fat 7.2 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 110.8 mg, Sugar 4.8 g
ZUCCHINI AND MUSHROOM SKILLET
Make and share this Zucchini and Mushroom Skillet recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini in half and then into 1 inch pieces.
- Heat enough olive oil to saute in a heavy skillet over medium high heat.
- Add zucchini, mushrooms, onion and garlic.
- Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
- Stir in oregano and salt and pepper to taste.
Nutrition Facts : Calories 43.2, Fat 0.6, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 8.1, Fiber 2.1, Sugar 4.8, Protein 3.5
PUMPKIN GNOCCHI WITH CHANTERELLE MUSHROOMS/PORCINI
An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.
Provided by Eismeer
Categories Pumpkin
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Clean pumpkin, discard seeds and chop.
- Meanwhile preheat oven to 200°C.
- Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
- Cook potatoes until soft (for about 20 min).
- Take pumpkin chunks out of the oven and let cool.
- Rinse cooked potatoes under cold water and peel.
- Put pumpkin chunks through a (potatoe) ricer into a bowl.
- Do the same with the potatoes (cut in chunks first).
- Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
- Knead to a medium to firm dough (add flour if necessary).
- Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
- Heat water in a large pot.
- Meanwhiles melt the rest of the butter in a pan.
- Add chopped shallots and garlic. Fry until soft and fragrant.
- Add chopped chanterelles (or porcini or any other mushroom you like to use).
- Let fry until they loose water and turn soft.
- Let mushroom fry dry a bit and then add the white wine and cream. Let cook until sauce thickens and gets a very creamy texture.
- Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
- Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
- Toss carefully and add chopped parsley or sage.
- Salt and pepper to taste.
- Transfer to deep dish plates and garnish with parmesan (shaves).
Nutrition Facts : Calories 692.5, Fat 24.4, SaturatedFat 14.2, Cholesterol 112.5, Sodium 327.4, Carbohydrate 94.2, Fiber 6.8, Sugar 7.4, Protein 24.5
PAN-FRIED CHANTERELLE MUSHROOMS WITH ZUCCHINI AND GNOCCHI
Steps:
- GNOCCHI: cut potatoes into pieces and boil them in salted water. Drain and mash well. Add the parsley and flour and mix well again. Roll the resulting dough into a log cylinder and cut into small sections. Seal each section by tapping with a fork. Simmer the sections for 3 minutes in salted water. Drain and sprinkle with olive oil. CHANTERELLES & ZUCCHINI: Clean the chanterelles. Quarter the zucchini lengthwise and then cut into small triangles. Peel and chop the shallot and garlic. Finely chop the dried ceps. In a large pan, melt 1 ounce butter. Over high heat, saute the chanterelles and zucchini for 5 minutes. add salt and pepper to taste. Add the garlic, shallot, ceps, and 2 tablespoons of oil. Stirring often, continue frying for 1 to 2 minutes. Add 1 cup water. Stir. Add the remaining butter and check the seasoning. Turn the heat to medium and simmer for 2 minutes. Turn the heat low to keep the mixture warm. Add the gnocchi and chopped parsley. Add a dash of white wine just before serving.
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