VIC REEVES' STILTON SPAGHETTI WITH MUSHROOMS
Adapted from a recipe found on the UKTV website. I know some people adore Stilton, but for those who don't - and I'm among them - simply substitute a tasty cheese that you like and that you know works well in cooking. UPDATE: Thanks to Noo, I now know who Vic Reeves is. Well, in general terms! In posting this recipe, which I did modify from the original recipe (but I can no longer remember which elements are in the original recipe, and which I added), I had absolutely no idea who he was. I just assumed he was a chef I hadn't heard of. Well he evidently isn't a chef, but he's still basically someone I hadn't - and you maybe haven't - heard of! It's just that when I adapt recipes, I always like to acknowledge where they initially came from.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until the spaghetti is just tender.
- Meanwhile, melt the butter in a large (preferably non-stick) pan, add the garlic, mushrooms and thyme and saute for 5 minutes, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until the consistency is smooth and melted. Remove the pan from the heat and season to taste with salt and freshly ground black pepper.
- Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon either into one large, or four individual ovenproof dishes. Bake for 20-25mins (slightly less if cooking in the individual dishes) or until golden and crusty on top. Serve garnished with more fresh basil leaves.
Nutrition Facts : Calories 748.7, Fat 39.4, SaturatedFat 23.6, Cholesterol 213.7, Sodium 878.5, Carbohydrate 69.5, Fiber 3.6, Sugar 3.4, Protein 29.7
CREAMY MUSHROOM SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
- Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
- Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
- While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
- Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.
SPAGHETTI WITH WILD MUSHROOMS
Steps:
- Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.
- Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
BLUE CHEESE PASTA
A great pasta dish that uses up your Christmas storecupboard faves
Provided by Good Food team
Categories Dinner, Main course, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.
Nutrition Facts : Calories 554 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.63 milligram of sodium
STILTON AND GARLIC MUSHROOMS
Mushrooms in a creamy stilton and garlic sauce.
Provided by coby-rocks
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 190c/gas 5.
- Fry mushrooms and garlic in the butter, stirring until beginning to soften.
- Gradually add the cream and boil gently for 2-4 mins until starting to thicken.
- Season with salt & pepper to taste, and divide the mixture between two individually sized ovenproof dishes.
- Crumble stilton over the top of each dish, and place in the oven for approx 10-15 mins until the stillton is melted and bubbling.
- Serve with chunks of crusty bread.
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