SQUASH, MUSHROOM AND GORGONZOLA PILAF
Super treat food, without the cheat!!
Provided by Rachel Wilcock
Time 1h5m
Yield 2
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins.
- Tip in the squash and button mushrooms, and cook for a few mins more.
- Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks.
- Cover and simmer over a low heat for 35-40 mins until the rice is tender - check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
- Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.
Nutrition Facts : Calories 422 calories
MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
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