Wild Mushroom Rapini Fettucine Recipes

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FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI



Fettuccine With Braised Mushrooms and Baby Broccoli image

I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman's, and online.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h45m

Yield Serves four to six

Number Of Ingredients 12

1/2 ounce (about 1/2 cup) dried porcini mushrooms
2 tablespoons extra virgin olive oil
1 small shallot, minced
1 pound mushrooms, cleaned, trimmed and sliced 1/2 inch thick
Salt to taste
2 garlic cloves, minced
1/4 cup dry white wine or red wine
1 teaspoon chopped fresh rosemary or fresh thyme leaves
1/2 pound baby broccoli, cut in 1-inch pieces
Freshly ground pepper
3/4 pound fettuccine or egg noodles
Freshly grated Parmesan for serving

Steps:

  • Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
  • Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
  • When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
  • Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1-1/2 cups all-purpose flour
TOPPINGS:
2 teaspoons olive oil, divided
1 pound sliced fresh wild mushrooms
1/4 cup chopped shallot
4 garlic cloves, minced
2 ounces cream cheese, softened
1-1/2 teaspoons salt
1/2 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
6 fresh thyme sprigs, stems removed
Fresh basil, optional

Steps:

  • In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 357mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

CHICKEN MUSHROOM FETTUCCINE



Chicken Mushroom Fettuccine image

I depend on this recipe when I get home late from work and my hungry family wants something delicious for dinner. It's quick, too, because it uses canned chicken and fresh mushrooms that I buy pre-sliced.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 package (16 ounces) fettuccine
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/4 cup butter, cubed
2 cans (5 ounces each) chunk white chicken, drained
1/2 cup milk
1-1/3 cups grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.

Nutrition Facts : Calories 465 calories, Fat 16g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 541mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

RIGATONI WITH CREAMY MUSHROOM SAUCE



Rigatoni with Creamy Mushroom Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking:
  • Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

  • Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
  • Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

FETTUCCINE WITH WILD MUSHROOM SAUCE



Fettuccine with Wild Mushroom Sauce image

Categories     Garlic     Mushroom     Pasta     Sauté     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 cups hot water
1 ounce dried porcini mushrooms
2 tablespoons olive oil
1 pound mixed fresh wild mushrooms (such as oyster, crimini and shiitake with tough stems trimmed), sliced
4 large garlic cloves, chopped
3 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
3/4 cup canned low-salt chicken broth
8 tablespoons freshly grated Parmesan cheese
3/4 pound fettucine

Steps:

  • Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely.
  • Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and sauté until brown, about 6 minutes. Add porcini and sauté until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Bring sauce to simmer over medium-high heat.
  • Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese.

WILD MUSHROOM-RAPINI FETTUCINE



WILD MUSHROOM-RAPINI FETTUCINE image

Categories     Pasta     Side     Quick & Easy

Yield 6 people

Number Of Ingredients 7

8 ounces mixed mushrooms such as shiitake, baby bella, trumpet, sliced into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium bunch rapini, cut into 1/2 inch pieces
1 16-ounce package fresh fettucine
4 ounces creme fraiche
4 ounces grated Parmesan cheese

Steps:

  • Heat olive oil and butter in small skillet over medium heat. Add mushrooms and cook stirring occasionally until mushrooms release liquid and are tender, about 10 minutes. Season with salt and freshly ground pepper to taste. Set aside. Cook rapini in large pot of boiling, salted water for 3 minutes. Remove with slotted spoon and set aside. Cook pasta in rapini water according to package directions. Drain. Toss pasta with rapini, mushrooms, creme fraiche and Parmesan cheese.

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FETTUCCINE WITH WILD MUSHROOM SAUCE RECIPE | BON APPéTIT
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2007-10-01  · Add cooked fettuccine and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats …
From bonappetit.com
3.5/5 (11)
Servings 6
  • Place porcini in medium bowl; add 3 cups hot water. Let soak until soft, about 30 minutes. Drain mushrooms, reserving soaking liquid.
  • Melt butter with oil in large deep skillet over medium heat. Add garlic; sauté until beginning to brown, about 3 minutes. Add fresh mushrooms; sprinkle with salt and pepper. Cover; cook until tender, stirring often, about 6 minutes. Add drained porcini. Cover; cook 2 minutes. Uncover; sauté 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover mushroom sauce and soaking liquid separately and refrigerate.
  • Add cooked fettuccine and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta, adding reserved mushroom soaking liquid as needed if dry. Mix in remaining 3 tablespoons parsley. Season to taste with salt and pepper. Transfer to large bowl and serve with more cheese.
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RAPINI RECIPE - WILD RAPINI GREENS WITH ORECCHIETTE RECIPE
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2013-03-12  · Set up a bowl of ice water nearby. Boil the rapini for 90 seconds, then plunge into the ice water to stop cooking. This sets the jade green color. …
From honest-food.net
5/5 (1)
Total Time 30 mins
Category Pasta, Side Dish
Calories 640 per serving
  • This first step is optional, but it make the rapini prettier. Bring a large pot of water to a boil and salt it heavily; it should taste like seawater. Set up a bowl of ice water nearby. Boil the rapini for 90 seconds, then plunge into the ice water to stop cooking. This sets the jade green color. Either way, you need the boiling water for the pasta, so you might as well do it.
  • Once the rapini has been blanched, add the orecchiette and cook until al dente. Use this time to chop the onion, garlic and salami, if using. Drain the pasta and toss with a little olive oil. Set aside.
  • Heat the 2 tablespoons of olive oil in a large saute pan set over high heat. The moment it begins to smoke, add the onion and toss to combine. Sear the onion until you have some caramelized edges, stirring only every minute or so.
  • Turn the heat down to medium-high and add the rapini, garlic, chiles and salami. Toss to combine everything. Saute for 2 minutes, then add the pasta and saute another minute, stirring often. Turn off the heat and add the lemon juice and black pepper. You can drizzle a little high-quality olive oil over the dish right when you serve, too.
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2021-12-03  · The Best Rapini Recipes on Yummly | Potato Nest With Rapini, Bacon And Eggs, Grilled Pork Tenderloin With Apple Butter, Rapini And Rosemary Aioli, Orecchiette With Sausage, Rapini And Ricotta Salata
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10 BEST RAPINI PASTA RECIPES | YUMMLY
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Rapini with Orecchiette and White Beans The Kitchn. grana, vegetable stock, lemon, beans, olive oil, crushed red pepper and 2 more. Rapini and Besciamella Orecchiette and a Lagostina Martellata Copper Pastaiola Giveaway for National …
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RAPINI AND PASTA - ITALIAN MEDITERRANEAN DIET
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Rapini, also known as cime di rapa in Italy and broccoli rabe in the United States, is a popular leafy green vegetable that produces small broccoli-like heads. It can be served alone as a side vegetable, combined with pasta, or added to split pea …
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FETTUCCINE WITH CREAMY MUSHROOM SAUCE RECIPE | EATINGWELL
2016-06-03  · Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes. Step 3. Stir in brandy (or sherry) and cook until …
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5/5 (8)
Calories 339 per serving
  • Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.
  • Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.
  • Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan.
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WILD MUSHROOM FETTUCCINE RECIPE - MAGRIT MONDAVI | …
2013-12-07  · Divide the butter between 2 large skillets and melt until foaming. Add half of the shallots to each skillet and cook over moderately high heat, stirring, until slightly softened, …
From foodandwine.com
5/5
Servings 12
  • Divide the butter between 2 large skillets and melt until foaming. Add half of the shallots to each skillet and cook over moderately high heat, stirring, until slightly softened, about 2 minutes. Add half of the garlic to each skillet and cook, stirring, for 1 minute longer. Add half the mushrooms to each skillet, season with salt and pepper and raise the heat to high. Cook, stirring, until the mushrooms have exuded their liquid and are lightly browned, 7 to 10 minutes. Using a slotted spoon, transfer the mushrooms to a large bowl.
  • Pour the wine into 1 of the skillets and boil over high heat, stirring, until reduced to about 2 tablespoons, about 10 minutes. Add the chicken stock and boil until reduced by half, about 20 minutes. Return the mushrooms to the skillet, season with salt and pepper and keep warm.
  • Meanwhile, bring a very large pot of water to a boil. Add salt, then add the fettuccine and cook until al dente. Drain the pasta and toss with the mushrooms and sauce. Sprinkle the parsley and garnish with the shaved Parmesan.
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PASTA WITH WILD MUSHROOMS AND BROCCOLI RABE - JAMIE GELLER
2011-06-24  · Preparation. 1. Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. 2. Meanwhile, make the sauce. Combine …
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Servings 4
Category Starches, Lunch, Pasta, Dinner, Salads, Main
  • Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes.
  • Meanwhile, make the sauce. Combine the oil, garlic, and red pepper flakes, in a large skillet. Cook over low heat, stirring often, just until the garlic begins to brown, about 3 minutes. Add the mushrooms and increase the heat to medium. Cook until the mushrooms exude their juices, about 12 – 15 minutes more. Stir in the broccoli rabe and dry oregano. Add water and soy sauce; cover partially with the lid. Cook, stirring occasionally, until the broccoli rabe is barely tender, about 5 minutes. Stir in the fresh oregano and season with salt and pepper. Keep warm.
  • Drain the pasta and return to the pot. Add the mushrooms and broccoli rabe and mix well. Serve hot. Dairy Variation: Serve the pasta with lots of freshly grated Parmesan cheese.
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ORRECHIETTE WITH SAUSAGE AND WILD RAPINI
2014-05-27  · Drain the raabs thoroughly and squeeze out any water, chop roughly and reserve. For the pasta, begin by heating a large saute pan (12 inches is good) add a tbsp of the oil and …
From foragerchef.com
Cuisine Italian
Category Main Course, Side Dish
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  • Bring a pot of salted water to a boil. Blanch the raabs for 30 seconds, then remove and shock in an ice bath to preserve their color. Drain the raabs thoroughly and squeeze out any water, chop roughly and reserve.
  • For the pasta, begin by heating a large saute pan (12 inches is good) add a tbsp of the oil and brown the sausage on medium heat, breaking it into small clumps with a wooden spoon. Remove the sausage from the pan, reserve the sausage.
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  • Bring a pot of salted water to a rolling boil, then add the orrechiette. Stir the pasta vigorously during cooking since orrechiette is notorious for sticking together, which causes it to cook unevenly.
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4.8/5 (5)
Total Time 45 mins
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SPAGHETTI WITH RAPINI, MUSHROOMS AND CHICKPEAS
1970-08-21  · Cook for 5 minutes. Add rapini to the pasta in the water and continue cooking 5 to 7 minutes longer, or until pasta is tender. Reserve 1 cup (250 mL) pasta water. Drain pasta and rapini. 4. Add pasta and rapini to the onions, mushrooms and chickpeas. Stir in about ½ cup (125 mL) pasta water. Cook a few minutes until liquid is absorbed by pasta.
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Estimated Reading Time 1 min
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QUICK SAUTEED RAPINI AND MUSHROOMS - PALATABLE PASTIME
2013-10-01  · Method: Heat a mix of oil and butter in a saute pan. Add the mushrooms, shallot, garlic, and thyme and cook until the mushrooms soften and give up their water. Season with salt and pepper. Add the chopped greens to the pan and cover with white wine. Reduce heat, cover pan and cook, stirring occasionally, until the greens are tender.
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2017-02-10  · As the pasta boils, wash and coarsely chop the rapini. Trim off some of the lower stem parts; they are usually tough. Then cut the remainder of the stalks into small pieces. Bring a small amount of water, lightly salted (optional) to a boil. Add the broccoli rabe and cook about 2 to 3 minutes (some cooks will skip this step and do it all in the ...
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WILD MUSHROOM RAPINI FETTUCINE RECIPES
Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme ...
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Top Asked Questions

How to cook rapini pasta?
Add rapini to the pasta in the water and continue cooking 5 to 7 minutes longer, or until pasta is tender. Reserve 1 cup (250 mL) pasta water. Drain pasta and rapini. 4. Add pasta and rapini to the onions, mushrooms and chickpeas. Stir in about ½ cup (125 mL) pasta water.
What does rapini taste like?
Pasta with vegetables like this recipe for Rapini and Pasta is a common southern Italian recipe, but don’t look for it on the menu at your local Italian-American restaurant. Like endive and other greens, rapini has a slightly bitter flavor and is an acquired taste.
How to Cook Pasta with mushrooms in it?
Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta.
Where can I find mushroom fettuccine?
The stalks are thin, like broccoli raab’s, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman’s, and online.

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