Rachel Rays Holy Shitake Mushroom Slaw Recipes

THREE MUSHROOM RIGATONI

Three Mushroom Rigatoni image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound rigatoni pasta
Salt
1 1/2 ounces dried porcini mushrooms
6 tablespoons extra-virgin olive oil
4 portobello mushroom caps
1/2 pound shiitake mushrooms, stemmed and sliced
4 cloves garlic, sliced
1/2 cup dry Italian red wine
2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
Black pepper
1 (28-ounce) can crushed tomatoes, such as San Marzano
Hunk Pecorino Romano, for grating
Crusty bread, for mopping

Steps:

Heat a grill pan to high.
Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.
Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.
While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.
Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more.
Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!

WARM SHIITAKE SLAW

Warm Shiitake Slaw image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil
1/2 pound shiitake mushrooms, stemmed and thinly sliced
3 to 4 cloves garlic, finely chopped
3/4 pound savoy or napa cabbage, shredded
3 tablespoons tamari sauce
Freshly ground black pepper
1 lime, juiced

Steps:

Heat the oil in large skillet over high heat. Add the mushrooms and stir-fry 1 minute. Add the garlic and cabbage and stir-fry for 2 to 3 minutes more. Stir in the soy sauce, black pepper, lime juice and the toasted sesame seeds. Transfer to a serving bowl and serve.
Toasted sesame seeds, for garnish (sold already toasted in large shaker jars on Asian foods aisle) .

RACHEL RAY'S VINEGAR-BASED COLESLAW

Rachel Ray's Vinegar-Based Coleslaw image

Make and share this Rachel Ray's Vinegar-Based Coleslaw recipe from Food.com.

Provided by lecole54

Categories Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut oil (or vegetable oil, eyeball it)
16 ounces coleslaw mix
1 teaspoon salt
salt, to taste
pepper, to taste

Steps:

Mix vinegar and sugar.
Add oil.
Add cabbage to dressing and season with salt and pepper.
Toss with fingers to combine.
Adjust seasoning.
Let stand 20 minutes.
Re-toss and serve.

Nutrition Facts : Calories 115.2, Fat 6.9, SaturatedFat 1.2, Sodium 603, Carbohydrate 12.9, Fiber 2.8, Sugar 9.9, Protein 1.5

RACHEL RAY'S HOLY SHITAKE MUSHROOM SLAW!

Rachel Ray's Holy Shitake Mushroom Slaw! image

Make and share this Rachel Ray's Holy Shitake Mushroom Slaw! recipe from Food.com.

Provided by CABarbieQue

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons vegetable oil
1/2 lb shiitake mushroom, stemmed and thinly sliced
3 -4 garlic cloves, finely chopped
3/4 lb savoy cabbage or 3/4 lb napa cabbage, shredded
3 tablespoons tamari soy sauce or 3 tablespoons soy sauce
fresh ground black pepper
1 lime, juiced
toasted sesame seeds, for garnish

Steps:

Heat the oil in large skillet over high heat. Add the mushrooms and stir-fry 1 minute. Add the garlic and cabbage and stir-fry for 2 to 3 minutes more. Stir in the soy sauce, black pepper, lime juice and the toasted sesame seeds. Transfer to a serving bowl and serve.

Nutrition Facts : Calories 148.9, Fat 10.6, SaturatedFat 1.3, Sodium 783.8, Carbohydrate 12.3, Fiber 4.7, Sugar 3.8, Protein 4.7

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