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Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.
True partners in deliciousness, pasta, and sauce go together like&hellip well, pasta and sauce! How can your rigatoni or penne rigate truly shine dressed in a drab and uninteresting sauce? There&rsquos more to offer than the classic tomato marinara or meat sauce, you know? We&rsquore using this guide to give you the scoop and share some of our favorites in each category.
Butter and oil-based pasta sauces are some of the most simple, but flavorful sauces out there. These sauces feature just a few ingredients fresh herbs and take on more subtle flavors.
One of the most famous examples of an oil-based sauce is pesto. The classic recipe of pesto includes extra virgin olive oil, fresh basil, hard Italian cheese, pine nuts and garlic. But pesto can be made in several ways that include many fresh ingredients.
Traditionally, pesto is a raw or uncooked sauce that you stir into a bowl of hot pasta. Because cooking takes away from its flavor&mdashjust as it does fresh herbs&mdashpesto is best served uncooked.
As for pairing up butter- and oil-based sauces with pasta keep in mind, they are typically lighter. Being lighter makes them perfect for matching up with long cuts like capellini and linguine.
Of course, there are some delicious exceptions. Take Potato Gnocchi with Sage Butter Sauce, for instance. What a way to savory those plump and pillow potato gnocchi.
Recipe: Linguine with Clam Sauce
Recipe: Calabrian Parmesan Butter with Shellbows
Recipe: Garlic & Herb Butter with Linguine
When you&rsquore craving something indulgent, nothing quite hits the spot like a creamy, cheesy pasta dish. These rich sauces can feature fresh cream, hard Italian cheeses with nutty, complex flavors, and melty cheeses like Fontina and mozzarella.
A classic white sauce used in Italian cooking is béchamel. This smooth white sauce isn&rsquot a cheese sauce, but a delicate and buttery cream sauce. This white sauce is at the heart of certain veggie-loaded lasagna recipes.
Looking for a white sauce lasagna? Check out our Wild Mushroom Lasagna. Looking for another classic baked pasta dish? Check out our Wine-Braised Beef Pasta Bake.
Though it isn&rsquot officially Italian, Alfredo sauce is a famous cheesy pasta masterpiece. Many consider alfredo a favorite in their pasta night lineup. Alfredo dishes are anything but boring, begging for veggies, savory meats, herbs&hellip you name it. We like to think of creamy, cheesy Alfredo pasta as the grownup mac &lsquon cheese equivalent.
Some of our favorite cheesy pasta recipes include Cheese Tortellini with Creamy Butternut and Sage Sauces, a creamy ham & peas pasta. Another favorite is Orecchiette with Chicken and Goat Cheese Sage Sauce.
As a reminder, heavier sauces like these ago great with sturdier, sauce-hugging cuts of pasta. We recommend curvy, tubular, and scoopable concave shapes to pair up with your creamy pasta sauce. Examples of pasta that are ready for this includes shells, elbows, penne ziti, to name a few.
Wait! We can&rsquot forget the creamy tomato hybrid, Vodka Sauce. Sometimes known as &ldquopink sauce,&rdquo this modern creation uses vodka to unlock some incredible flavor compounds within the tomatoes. See, cooking is a science.
Wild Mushroom and Bell Pepper Sauté
Hot And Spicy Sauteed Mushrooms
Pick 'n' Mix Unstuffed Bell Peppers
Lauren's Creamy Chicken With Sauteed Mushrooms
Spaghetti with Chicken Pine Nut Meatballs
Sauteed Veggies for Steak
Sauteed Veggies for Steak (Rachael Ray)
Mushroom Sausage Dressing
Sauteed Bay Scallops
Sauteed Leek and Sausage Omelet
Broiled Medallions of Polenta with Mushroom Ragout
Kittencal's Creamy Mushroom Risotto Bake
Photo by: Lisa Shin ©Lisa Shin Photography, Inc.
Lisa Shin, Lisa Shin Photography, Inc.
1. Pick a Pasta Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil cook 1 pound of pasta (choose from these) until very al dente, 2 or 3 minutes less than the label directs drain.
2. Make the Sauce
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 sliced garlic cloves and a pinch of red pepper flakes cook until the garlic is golden. Crush a 28-ounce can and a 15-ounce can of plum tomatoes into the skillet with your hands rinse out each can with 1/2 cup water and add the water to the skillet. Add 4 large basil sprigs simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
3. Choose Your Mix-ins
While the sauce simmers, prepare 3 cups meat and/or vegetables (in any combination).
4. Flavor the Sauce
Stir one of the following ingredients into your sauce, then add your meat and/or vegetable mix-ins.
5. Pick Your Cheese
Prepare 3 cups melting cheese and 1 cup grating cheese.
6. Bake the Casserole
Toss the cooked pasta with the sauce and half of each cheese. Spread in an oiled 3-to-4-quart baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
Be sure to undercook the pasta for your casserole it will soften in the oven.
Recipes using a variety of cultivated and wild mushrooms, both fresh and dried.
Look for our fresh and dried mushrooms and spring greens from Forest Mushrooms in Minnesota and the Midwest at Lunds & Byerlys, Coborn's, Cashwise, Cub Foods, Whole Foods Markets and Kowalski's Markets.
You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $75 orders. Visit our online shop here .
1 teaspoon kosher salt, plus more for the pot
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 pound sweet Italian sausage without fennel seeds, removed from casings
1 pound mixed mushrooms (button, crimini, shiitake, oyster), thickly sliced
6 fresh sage leaves
1 can (28 ounces) Italian plum tomatoes, preferably San Marzano, crushed by hand
1 cup frozen peas, thawed
1 bunch green onions, chopped
1 cup freshly grated grana padano
Bring a large pot of salted water to a boil for the pasta. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until it is softened, about 4 minutes. Add the sausage and cook and crumble with a wooden spoon until sausage is no longer pink, about 4 minutes.
Add the mushrooms, cover and cook until they release their juices, about 2 minutes. Uncover and add the sage and tomatoes. Bring to a simmer, slosh out the tomato can with 1 cup pasta-cooking water, add it to the skillet, and season with 1 teaspoon salt. Bring the sauce to a simmer and cook, uncovered, until thickened, about 10 minutes.
Once the sauce is thickened, add the peas and green onions. Cook until the green onions wilt, about 2 minutes. Add 1/2 cup pasta water and the heavy cream. Bring to a boil and cook until thickened, about 2 minutes.
Meanwhile, add the rigatoni to the pasta water and cook until al dente. Remove pasta with a spider and add directly to the sauce. Cook and toss until pasta is coated with the sauce. Off heat, sprinkle with grated cheese and toss again. Serve immediately.
Nutrition information per serving: 687 calories, 30 g fat, 12 g saturated fat, 61 mg cholesterol, 75 g carbohydrates, 27 g protein, 1,275 mg sodium, 8 g fiber
Preheat oven to 450° F. Spray a 9-inch tart pan with cooking spray. Remove pie crust from aluminum tin and press into bottom and sides of tart pan. Prick the bottom of the crust all over with a fork then line crust with parchment paper and fill with pie weights or dried beans. Transfer pan to a rimmed baking sheet and bake for 10 minutes. Gently remove paper and beans, then sprinkle 1/2 cup of the cheese evenly over the bottom of the crust and set aside. Reduce oven temperature to 350°F.
Heat butter and oil in a large skillet over medium heat. Add shallots and cook until golden, about 5 minutes. Stir in mushrooms, salt and pepper and cook until soft, 6 to 8 minutes. Add sherry and broth and simmer, stirring often, until liquid has almost evaporated, 6 to 8 minutes more. Stir in crème fraîche and simmer again until liquid has almost evaporated, about 10 minutes.
Transfer contents of skillet to tart pan and spread out evenly. Sprinkle remaining 1 cup cheese over mushroom mixture, arrange pan on a baking sheet and bake until crust is golden and tart is bubbly, 35 to 45 minutes. Set aside to let rest for 10 minutes then cut into slices and serve.
Nutritional info p er serving: 290 calories (190 from fat) , 22g total fat , 10g saturated fat , 35mg cholesterol , 570mg sodium , 15g carbohydrate ( 1g dietary fiber , 2g sugar) , 9g protein
Mushroom and Potato Hash
1 medium leek, sliced
3 Tbsp. butter
2 medium potatoes cut into 1/4 inch cubes
16 ounces mixed mushrooms
2 Tbsp. parsley
2 Tbsp. tarragon
1/4 tsp. salt
1/4 tsp. pepper
In a large skillet saute leek in 2 Tbsp. butter until tender. Reduce heat to medium/low and add potatoes for 10 minutes and until tender and golden. Set aside in bowl.
Melt butter again in skillet and cook mushrooms until tender. Add parsley, tarragon, salt and pepper and mix well. Stir in potato mixture and heat. Garnish with parsley.
Mixed Mushroom-Almond Pate
Recipe from the St. Cloud Times
1 Tbsp. olive oil
5-6 oz crimini mushrooms, sliced
3 oz oyster mushrooms, stemmed and sliced
3 oz shiitake, stemmed and sliced
1/2 cup chopped onion
2 cloves garlic, minced
2 tsp. fresh tarragon, minced
1 cup slivered almonds
2 tbsp. lemon juice
1 tbsp. soy sauce
ground white pepper to taste
almond slices or red bell pepper to garnish
Heat oil in a large skillet over medium high. Add mushrooms, onion, garlic and cook, stirring occasionally until mushrooms are tender. Remove from heat, stir in tarragon and cool. Transfer the mushroom mixture into a food processor or blender, add remaining ingredients and process until smooth. Transfer to a bowl and let stand 1 hour before serving. Garnish.
Lasagna of Wild and Fresh Mushrooms
Serves 6 to 8
1 1/2 oz of Forest Mushrooms' Dried Porcini Mushrooms soaked in 2 cups hot water
3 T extra-virgin olive oil
1 large onion, minced
1 oz. finely chopped Prosciutto de Parma (optional)
1/4 cup minced parsley
1 pound fresh button mushrooms
1 clove of garlic
2" branch of rosemary (you can use dried, use less)
Sage (4 leaves)
2/3 cup dry white wine
2 lbs canned, drained tomatoes - crushed
1 - 12 oz. box of lasagna
1 1/2 cups Parmesan cheese
1/2 cup heavy cream with 1/4 cup milk
Rinse the porcini to loosen any dirt or sand (they are wild harvested.) Soak for 30 minutes in hot water until rehydrated and remove. Save liquid by straining through a paper towel. For sauce heat oil and saute onion, prosciutto and parsley. Add fresh mushrooms and cook on high until golden. Stir in porcini, reduce heat cook 2 minutes and add garlic and rest of herbs, cook for 1 minute. Add reserved mushroom liquid and reduce completely. Add wine and reduce in same manner about 3 minutes. Once wine has cooked down add tomatoes. Cook uncovered until a rich thick sauce develops. Cook pasta for a short time, until still a bit tough. Oil the bottom of a dish and pour some sauce. Proceed to cover with noodles, sauce, cheese. Fill to top and use the remaining cheese to mix with the cream mixture to cover the top. Cover with foil and bake at 350 for 30 minutes and then uncover and bake for 10 - 15 minutes. Let cool for 10 minutes. You may substitute any cultivate mushroom for the white button - for more flavor use crimini, portabella, lobster, oyster or a blend.
* Adapted from recipe by Lynne Rossetto Kasper
Sour Cream and Mushrooms
This is a loose recipe. Use any wild edible mushroom, thicker is better. Clean and cut into smaller pieces then boil, drain, rinse in cold water and refrigerate. Mix chilled mushrooms, chopped onion, minced garlic, spoon of mustard, sour cream, a spoon or two of mayonnaise, salt and pepper and any other spices you desire, even sugar. Refrigerate again for an hour or two. Serve cold with mashed potatoes or rye bread. The amount of sour cream and mayo you use is up to your taste and how many calories you desire, spices are as well. (Adapted from John S. Komosa)
Chunky Chicken and Mushroom Chowder
1.25 lbs. chicken breast (with bone)
2 cups chicken broth
1 cup water
6 red-skinned potatoes (1.5 lbs.) scrubbed and cut into 1 inch slices
1 tsp. salt
3/4 tsp. dried thyme
1/8 tsp. black pepper
1 cup milk
1/4 cup heavy cream
8 oz. mushrooms (Crimini or a variety) cut to bite sized pieces
1/2 tsp.Worcestershire sauce
In a 3 quart-pot, bring chicken breast, broth and water to a boil. Reduce heat to low, cover and simmer 20 minutes or until the chicken is done. Remove the chicken from the broth and set aside broth pot. Cut chicken into larger pieces and discard skin and bones.
To the broth, add potatoes, carrot, 3/4 tsp. salt, thyme and black pepper. Cover and simmer about 15 minutes or until the potatoes are tender.
Add milk, cream, mushrooms and the reserved chicken meat. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Taste and add remaining 1/4 tsp.. salt and Worcestershire sauce. Serve with crusty French bread.
Asian Skillet Beef and Mushrooms
1 lb lean flank steak, thickly sliced across the grain - then cut 2 inch pieces.
1/2 cup teriyaki sauce
1 Tbsp. peeled, minced fresh ginger or 1/2 tsp. ground ginger
1 tsp. sugar
2 Tbsp. vegetable oil
1/2 bag coleslaw (4 cups)
1 large garlic clove, minced
8 ounces mushrooms (white, Crimini or mixed) sliced thick
2 bunches of scallions cut into 2 inch pieces
1/2 cup chicken or beef broth
1 Tbsp. cornstarch
2 Tbsp. cold water
In a bowl combine beef with teriyaki sauce, ginger and sugar. Cover and refrigerate 30 minutes.
In a large skillet heat 2 tsp. of the oil over high heat. Add coleslaw mix and garlic. Stir-fry 3-4 minutes or until softened. Place in a bowl.
Now heat 2 more tsp. of oil and add the beef and marinade. Cook 1-2 minutes until beef is lightly browned, stirring constantly. Add to the cabbage mixture. Heat the last 2 tsp.. oil and add mushrooms. Cook 1-2 minutes or until lightly browned. Add scallions, toss and the beef and cabbage mixture. Add broth and remaining teriyaki sauce. Bring to a boil and simmer 2 minutes or until beef is no longer pink.
On the side in a cup, dissolve cornstarch in cold water. Add to the skillet and cook 2-3 minutes or until the mixture boils and thickens, stirring constantly. Serve with rice or Ramen noodles.
Pasta and Mushroom Tumble
1 package penny or medium sized pasta
1 bunch broccoli robe (trimmed of large, tough stems and coarsely chopped)
1 Tbsp. olive oil
8-10 slices bacon (8 oz.) cut into 1 inch pieces
8 ounces of mushrooms (white, Crimini, or variety)
2 garlic cloves, minced.
1 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. black pepper
1 cup chicken broth
1 cup crumbled Feta cheese
Cook pasta according to package and add broccoli robe to the pot for the last three minutes of cooking. Drain and place in a bowl. Toss with olive oil. Cover to keep warm.
In a large skillet cook bacon on medium heat until crisp. Spoon off all except 1 Tbsp. of bacon fat from skillet. Add mushrooms and cook for 3-4 minutes on med-high heat. Add oregano, salt, and black pepper. Cook 1 minute, stirring. Add broth and bring to a boil. Pour mushroom mixture over the pasta and broccoli. Sprinkle with Feta cheese and serve hot with sliced tomato and cucumber salad.
Two Mushroom Parmesan Pasta Sauce
You can also choose fresh mushrooms for this recipe, if you prefer, using the quantity that matches the weight of the rehydrated dried mushrooms (dried mushrooms rehydrate to about 8-10 times their dried net weight).
1/2 oz. dried porcini or other dried mushrooms
1/2 cup lukewarm water
3 Tbsp. olive oil
1 1/2 lbs. fresh white button mushrooms, sliced
1 onion, chopped
1 large garlic clove, minced
2 tsp. dried basil
1 can (28 ounces) whole tomatoes, undrained and broken up
1 cup water
1/2 cup white wine or chicken broth
1 to 2 tsp. sugar to taste
1 tsp. salt
1/8 tsp. black pepper
1/2 cup grated Parmesan cheese
In small bowl combine dried mushrooms with 1/2 cup of water and let soak about 20 minutes. In large skillet heat 2 tbsp. olive oil over high heat. Add fresh mushrooms and cook 6-8 minutes or until lightly browned. Set aside. In a large sauce pan, heat 1 Tbsp. oil over medium heat. Add onion and cook 3-5 minutes until soft. Add garlic and basil and cook for 30 seconds. Stir in tomatoes and their liquid, 1 cup water, wine, sugar, salt and pepper. Bring to a boil.
Drain the dried mushrooms and add to the tomato mixture in the sauce pan with the soaking liquid. Pour liquid slowly because it may contain grit from the dried mushrooms. Reduce heat to low and simmer sauce, uncovered, 20 minutes. Add the fresh mushrooms and simmer 20-30 minutes. Remove from heat and stir in Parmesan cheese. Serve with Spaghetti, fettucini, ravioli, chicken or sausage.
Morel and Porcini Quiche
4 nine inch pie shells
2-3 cups dried morels
2 sweet red peppers, roasted, peeled and chopped
2 fresh ripe mulato peppers and 2 fresh ripe ancho/poblano peppers roasted, peeled and chopped
1 sprig marjoram
3 springs fresh thyme
1 Chinese chive leaf (snipped)
2/3 lb. Fontina cheese, shredded
5-8 Tbsp. sherry
1 dozen extra large eggs
3 pints cream (heavy or light 1.5 pints each)
1 1/2 cup plain yogurt (can be nonfat)
1 1/2 tsp. paprika
2 1/2 tsp. nutmeg
Pour enough boiling water over dried mushrooms to cover, steep, drain mushrooms in sieve, pressing out and reserving excess liquid. Return liquid to pan, leaving any dirt in bowl. Reduce liquid over medium flame(1/2-1/2 cup.) Select the best morels, about 1/2 the number of quiche slices selected. Slice lengthwise and let soak in cream and sherry to keep moist (2-3 Tbsp. each.) Chop rest of mushrooms fairly fine and mix well with chopped peppers and herbs. Spread equal amounts over each pie shell. Scatter equal amounts of shredded cheese over the mushroom mixture. Beat eggs until frothy, the beat in yogurt, paprika, nutmeg, cream, reduce mushroom soaking liquid, and a dollop of sherry. Carefully pour custard mixture over cheese (or in centers of shells.)
Bake 15 minutes in 425 (preheated) degree oven. Turn oven down to 300 and bake 300 minutes or until puffed up in center. About halfway through baking arrange sliced morels evenly in circles. Make sure custard is set enough to hold them.
Mushroom and Spinach Frittata
10 ounces spinach
4 eggs or equivalent egg substitute
1 cup part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese
3/4 cup chopped Portabella or variety mushrooms
1/2 cup finely chopped scallions with some green tops (4 large)
1/4 tsp. dried Italian seasonings
Salt and pepper to taste
Preheat oven to 375. Whisk all ingredients together until mixed well. Spray a 9" pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Mushrooms With Saffron-Cream Sauce Over Fettuccini
Makes 2 servings
1 Tbsp. unsalted butter
1/4 cup minced shallots ( 2 medium to large)
1/2 lb. sliced, mixed mushrooms
1 cup chicken broth, divided
1/2 tsp. saffron threads
1/4 tsp. thyme
Dash ground allspice
1/2 cup heavy cream
Salt, fresh ground white pepper
6 to 8 ounces spinach fettuccini, cooked and drained
1/4 cup shredded Asiago cheese
Melt butter in a large pan. Add shallots, mushrooms and saute for 1-2 minutes until browned. Add 1/2 cup chicken broth. Cover skillet and reduce heat to low, simmer until mushrooms are tender, about 5 minutes. Heat remaining 1/2 cup of broth and dissolve saffron in it. Add saffron broth to skillet along with thyme, allspice, cream and salt and pepper to taste. Simmer until heated through and slightly thickened. Divide cooked fettucini into 2 serving bowls. Spoon mushrooms and sauce over pasta. Sprinkle generously with pepper and lightly with salt. Spoon 2 tbsp. shredded cheese over each serving and serve. Use as many wild mushrooms as available and are affordable.
Pasta With Wild Mushrooms
Makes 2 servings
16 ounces whole onion or 14 oz. chopped, ready cut onion (about 3 cups)
2 tsp. olive oil
16 oz. assorted fresh mushrooms (Portabella, shiitake, Crimini, hen of the woods, porcini)
1/2 cup Marsala wine
1/2 cup no-salt-added beef stock or broth
8.0 oz. fresh pasta
1/4 tsp. salt
Freshly ground black pepper to taste
1 oz. Parmigiano Reggiano cheese
Finely chop the whole onion and saute it in hot oil in a nonstick pan, stirring occasionally for 15 minutes or until onion has softened. Bring water to a boil for pasta. Wash, trim, and coarsely chop the mushrooms. When the onion has softened, stir in the mushrooms and cook them until they release their juices and begin to dry out. Add wine and beef stock, and cook the mixture over medium heat until the mushrooms and onions are very soft. Cook pasta and season the mushroom sauce with salt and pepper. When pasta is cooked, drain. Mix it with sauce and then sprinkle with grated cheese.
Pad Thai with Hon Shimeji Mushrooms
1 pkg. Pad Thai rice noodles
6 oz. Hon Shimeji mushrooms, chopped
8 oz. baked tofu
1 can coconut milk
2 Tbsp. vegetable oil
1 onion, chopped
2 tsp. grated ginger
2 cloves garlic
1 head broccoli or 2 small bok choy
Soy sauce to taste
1 tsp. arrowroot powder
3 small Thai chili peppers (optional)
Boil water and add noodles, cook 5-8 minutes. Drain and rinse with warm water. Cover and set aside. Saute mushrooms and onion in vegetable oil. Add garlic, ginger, chiles, tofu and broccoli or bok choy. Cook 5 min. Add coconut milk and soy sauce. Sprinkle arrowroot and mix well. Mix sauce with noodles and serve immediately.
8 lbs. stemless fresh white mushrooms (or white and shiitake)
1/2 cup olive oil
1/2 cup chopped garlic
4 cups savoy cabbage, sliced thin
1/2 cup olive oil
Onions shallots 2 cups thinly sliced
Assorted hearty greens (kale, chard, escarole, spinach, dandelion, chicory) 9 cups
Goat cheese (or ricotta or cottage cheese, or all) 5 cups
1 cup roasted garlic
1 cup parsley, chopped
Salt and pepper to taste
Lasagna, fresh or dry prepared, 2 lbs.
1 cup bread crumbs
1 - 1 1/2 cups aged hard goat cheese (or Pecorino Romano)
Heat oven to 350 F. Add olive oil to cover bottom of large skillet. Saute mushrooms with 1/4 cup garlic, salt and pepper. Reserve. Add olive oil to cover separate large pot. Over high heat sweat cabbage, onions and shallots to 20 minutes until very soft. Add remaining garlic and salt and pepper to taste. Add to mushroom mixture and save. In another large pot, add oil and saute hearty greens. Season with salt, pepper. Reserve. In a smaller mixer, blend cheese, roasted garlic, parsley, eggs, seasonings. Incorporate into hearty greens mixture. To assemble, layer bottom of 24" steam table pan with lasagna sheets. Top 1/3 of the mushroom filling. Layer with lasagna. Top with 1/2 of the hearty greens and cheese mixture. Repeat, layer lasagna. Top with 1/3 of the mushroom filling. Layer lasagna. Top with remaining hearty greens and cheese mixture. Layer lasagna. Mix remaining mushroom filling with bread crumbs and grated hard cheese. Top lasagna with the mixture and bake in oven (350) for 50 minutes. Uncover and bake for an additional 10 minutes at 450F. Let sit for 30 minutes before serving, with marinara sauce.
Flank Steak with Wild Mushroom Sauce
1/2 cup dry red wine
1 tsp. Sherry vinegar
Grated rind or 1 orange
1/8 tsp. fennel seed
1 bay leaf
1 (8-10 oz.) piece flank steak
1 tsp. butter
1 small clove garlic, minced
1 shallot, peeled and minced
1 cup dry wild mushrooms
3/4 cup beef broth
Salt and pepper
In a medium glass bowl, stir together red wine, vinegar, grated orange rind. fennel and bay leaf. With sharp knife, make diagonal slashes in both sides of flank to score. Place steak in marinade. Cover and refrigerate for 3 hours, turning once. Melt butter in a small pan over low heat. Add garlic and shallot and saute 5 minutes. Drain marinade from meat and add to garlic mixture. Add mushrooms and beef broth and simmer until mushrooms are tender and liquid is reduced by 1/3, about 20 minutes. Place steak on broiler pan and broil 3-5 minutes per side, remove from broiler. Pour juices into mushroom sauce. Season with salt and pepper, discard bay leaf. Slice beef into thin strips, pour mushroom sauce into gravy boat and pass separately.
2 Tbsp. butter
1 medium onion, diced very fine
2 cups long grain white rice
1 pkg Forest Dried Mushrooms, rehydrated and sliced
3 1/2 cups beef broth
Melt butter in a large sauce pan or skillet. Add the onion and rice, stirring until golden brown in color. Stir in the mushrooms and then the beet broth. Cover. Bring to a boil and lower the heat to a simmer. Cook for about 20 minutes or until all the broth is absorbed.
Chicken and Mushroom Stir-fry
1 pkg. (1.0 oz.) Forest Mushroom's Dried Stir-Fry Mushrooms, rehydrated and sliced.
3 Tbsp. butter
2 Tbsp. chopped onion
1 chicken breast, boned and sliced into strips
2 cups Chinese pea pods or sugar snap peas with tips and strings removed
1 tsp soy sauce
Melt butter in a large skillet, add onions and mushrooms. Saute over medium heat for 2-3 minutes stirring constantly until onions are soft and the mushrooms are softened, but not brown. Remove mushrooms and set aside.
In the same skillet saute chicken until golden brown. Add remaining ingredients, stir-fry for 3 minutes. Add mushrooms, cover and simmer for one minute. Serve with favorite rice.
Woodland Mushroom Stew
1 pkg. (1.0 oz) Forest Mushroom's Dried Woodland Blend Mushrooms, rehydrated
3 Tbsp. butter
4 cups milk
1 tsp. salt
pepper to taste
1/2 tsp Worcestershire sauce (optional)
2-3 drops cayenne pepper sauce
Rehydrate mushrooms as directed. Melt butter in a heavy saucepan and saute mushrooms for 2-3 minutes, stirring constantly. Add milk and heat almost to the boiling point. Add seasoning and stir well. Serve immediately with oyster crackers or buttered toast.
Mushroom Stuffed Bread
Preheat oven to 375 degrees
In a large frying pan, saute:
1 large peeled and chopped onion
1/2 clove peeled and minced garlic
1/2 stick butter
Mix with a wooden spoon for about 15 minutes, until onion is transparent
2 lbs. wiped and sliced mushrooms, wild or domestic
1/2 cup fresh parsley
1/2 tsp. thyme
salt and pepper to taste
Mix again for five minutes, add one cup dry white wine and let this simmer for 10 minutes over medium heat until liquid is reduced. Slice the top off a big loaf of bread and hollow it till 1 1/2 inch shell is left. Fill loaf with mushroom mixture, replace lid and rub loaf with olive oil. Bake for 20 minutes on a sided baking sheet laid with 1/2 dozen bacon strips. Baste the loaf with drippings during cooking. Serve hot, sliced into pie-shaped wedges.
Preheat oven to 375 degrees F (190 degrees C).
Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
HOT TOMATO'S may be the best thing to happen in New Haven since the Yale Center for British Art opened its doors a few years ago.
This small restaurant has the verve, style, informality, central location and good food that make it a natural for this university town. Word spreads fast. Though less than four months old, Hot Tomato's, which takes no reservations, already has lines snaking halfway down the street at dinner time.
Inside the brick basement of an old house on Chapel Street, just two blocks from the Yale Repertory Theater, a minimalist ambiance is reflected in cream-of-tomato-soup-colored walls decorated with framed posters of (what else?) tomatoes.
Considering the modest size of the place, the high decibel level, and the frenzy of waiters and waitresses dashing to and fro, the menu is ample. It features a host of intriguing appetizers, pasta dishes, entrees and desserts that are some of the yummiest creations around.
Emphasis is on what might be called nova Italiana, with freshly made sauces and first-rate ingredients, as well as the ''pretty plate'' aspects of nouvelle cuisine. Things are so good that if there is a single quibble it is about a tendency to gild the lily. Rasta pasta, for instance, turns out to be fettuccine primavera adorned with broccoli, carrots, scallions and red peppers, engulfed in a pesto and creamy Alfredo sauce, with toasted pine nuts and, for decoration, a sprig of fresh thyme. A pesto or Alfredo sauce alone would have sufficed. Nevertheless, the dish dazzled deliciously.
Gustatory gems shine in every category. Among appetizers, wild mushrooms saute is a woodland feast of meaty slices of chanterelles, porcini, shiitake and oyster mushrooms anointed with garlic. An unnecessary, though tasty, addition to the plate was a cluster of arugula in a raspberry vinaigrette dressing. Roasted peppers Toscana combines two tiny Italian roasters with a large, pale-green pepper. To one side of the plate, a roasted sweet red pepper, delicious of itself, was buried beneath a conflicting raspberry vinaigrette. Be sure to order the piping hot, garlic-smothered crusty Italian bread, topped with melted mozzarella.
There is not a loser among 12 luscious pasta dishes, from a simple linguine with freshly made, tomato-tempting marinara sauce to pennoni val d'osta, a medley of pasta tubes sauteed with porcini, artichoke hearts and roasted red peppers in a wine sauce rich in cream and cheese. Fettuccine carbonara, pasta pomodoro, tortellini rose, rigatoni and broccoli were commendable. Fresh cheese is hand-ground to your taste at tableside.
Other standouts include chicken Giovanni - two succulent breasts, crossed with strips of black truffles and sweet red peppers, in a subtle cream sauce, enhanced by a master's hand with Gorgonzola and brandy. One night's special veal chop, stuffed with toasted pine nuts and spinach, in a cascade of melted fontina, mozzarella, assiago and Parmesan cheeses, was further distinguished by well-sauteed mushrooms and port-blessed brown sauce. On the simple side, consider grilled rabbit, redolent of rosemary.
Several desserts are so good as not to be believed: a dark-chocolate fudge cake with an intense flavor and chewy texture, crowned with rich chocolate sauce a silky mascarpone cheese tart crested with fresh pear slices and a raspberry white-chocolate parfait, whose creamy texture was dotted with bits of almond, fresh pear and peach.
Misses at Hot Tomato's are just a matter of degree. A lackluster vegetable terrine was almost redeemed by its accompaniment - a tangy, sweet red-pepper puree. (So little tomato and so much red pepper on the menu tempts one to call the restaurant Hot Pepper's.) Eggplant mascarpone would have been first-rate if the eggplant had been browned instead of slightly undercooked.
It was difficult to believe that $35 bought us a three-course dinner for two (with wine, tip and tax extra) of such consistently high quality. Hot Tomato's
* 1195 Chapel Street, New Haven. 789-8468.
Atmosphere: The basement of a brick house has been turned into two dining areas, simply and attractively decorated in minimalist style, with cream-of-tomato walls and posters in a tomato motif, and a spirit that is lively, noisy and fun.
Service: Brisk, businesslike, sometimes frantic, always pleasant.
Recommended dishes: Roasted peppers Toscana, wild mushrooms saute, garlic bread, linguine or fettuccine with marinara sauce, fettuccine carbonara, rasta pasta, pennoni val d'osta, pasta pomidoro, tortellini rose, rigatoni and broccoli, chicken Giovanni, veal chop stuffed with pine nuts and spinach, grilled rabbit with rosemary, chocolate fudge cake, mascarpone tart, raspberry white-chocolate parfait.
Prices: Lunch entrees $3.95 to $9.95 dinner entrees $5.95 to $12.95.
Hours: Lunch 11:30 A.M. to 2:30 P.M. Monday to Friday dinner 5:30 to 10 P.M. Monday to Thursday, 5:30 to 11 P.M. Friday and Saturday, 5:30 to 9 P.M. Sunday. Credit cards accepted: American Express, MasterCard, Visa. Reservations: Not accepted. What the stars mean: (None)Poor to fair
* Extraordinary These ratings are based on the reviewer's reaction to food and price in relation to comparable establishments.
For over 25 years, the Sicilian Pasta Kitchen has provided its guests with the highest level of quality and service. All the dishes are prepared with an emphasis on using the freshest, prime ingredients thus honouring our old-world Italian roots while incorporating a fresh new approach.
Our dining area is simple yet sophisticated which caters to both the casual and the formal. We often host large parties such as office parties or birthdays (no we don't mind taking a group picture) as well as private functions. Many of our guests however, have been coming for years and we are very grateful for their continued patronage.
We have a television above the bar for those who care to keep up with the score as well as a charming downtown patio for those who like to enjoy the weather with their meal. We also provide free guest parking at the rear of the restaurant.
Whether you be Edmontonian, Sicilian or somewhere in between, we look forward to serving you. Buon appetito!
Choice of Soup of the Day or Salad
Vanilla or Chocolate Gelato or Cheese Cake
$17.95 per person plus tax and gratuity
SUBSTITUTIONS ARE AN ADDITIONAL CHARGE
Not for parties more than 8 guests and or take out orders
8.95 Fungi Farcitti: roasted mushroom sautéed with olive oil and lemon
10.95 Fresh Buffalo Mozzarella and Beefsteak Tomatoes: topped with balsamic
7.95 Bruschetta Pommodoro Trio: sun dried tomatoes, pesto and fresh tomato and tomato basil
9.95 Escarole e Fagiole: escarole with white tuscan beans with pancetta, garlic and croutons
10.95 Fried Calamari New York Style: spices with hot cherry peppers
9.95 Fried Mozzarella anchovy sauce
Our fresh made soup of the day: cup $5.00, bowl $ 6.95
10.95 Insalata Panzanella: fresh mozzarella atop warm baby greens in a balsamic vinaigrette with red onions, tomato and fresh croutons
5.95 Insalata Caesar: fresh romaine lettuce tossed in our own classic Caesar dressing, with roasted red peppers and fresh croutons (with chicken $9.95 )
14.95 Blacken Shrimp: with walnuts over baby greens in raspberry vinaigrette
9.95 Escarole: prosciutto, red onion shaved Parmigiano in a red wine vinegar dressing
6.25 Insalata Tricolore: seasonal baby lettuces with balsamic vinaigrette. (Gorgonzola $2.00)
$12.95 any sandwich with soup
10.95 Grilled Vegetable Sandwich: with eggplant, roasted peppers, zucchini and fontina in a pesto sauce on focaccia bread
10.95 Turkey Sandwich: with fresh tomatoes, caramelized onion, fontina, aioli on focaccia bread
10.95 Grilled Chicken Sandwich: breast of chicken with red onion and fontina on focaccia bread
11.95 Panino Italian: mozzarella prosciutto basil, red onion and tomato on focaccia bread
11.95 Pizza Margherita: with Pommodoro, mozzarella and fresh basil
13.95 Pizza Four Seasons: prosciutto, artichoke hearts, fungi, zucchini, Pommodoro and cheese
14.95 Pizza Sarda: rosemary and olive oil prosciutto, sundried tomato and mushrooms
12.95 Pizza Grilled Vegetable: Grilled eggplant, zucchini, peppers, Pommodoro and mozzarella
9.95 Pizza Bianca: ricotta, fontina and broccoli
14.95 Pizza Scampi: with shrimp, roasted garlic, fontina cheese, plum tomatoes
12.95 Pizza Casalinga: with goat cheese, spinach, olives and hot peppers
12.95 Pizza Pesto: pesto and broccoli
13.95 Pasta Bologna’s: hearty meat and tomato sauce over your choice of pasta
15.95 Pappardelle Sausage and arugula: garlic white wine sauce
14.95 Cavatelli Broccoli Rabe and Sausage: garlic white wine and chicken stock
13.95 Cavatelli with Broccoli: roasted peppers, broccoli, garlic and chicken with pecorino Romano cheese
14.95 Ravioletti Tricolore: cheese filled pasta, tossed with sausage and fresh tomatoes in a cream sauce with pecorino Romano cheese
15.95 Linguini con vongole with New Zealand clams: your choice of red or white sauce
13.95 Penne Matriciana: Italian pancetta, black olives, tomato sauce and a touch of cream
12.95 Rigatoni Arrabiati: spicey sauce, garlic, white wine and pecorino cheese
14.95 Baked Gnocchi alla Vodka: baked gnocchi in a vodka sauce with, melted mozzarella cheese
14.95 Chicken Francese: medallions sautéed with white wine and lemon sauce served with a side of broccoli and pasta
15.95 Chicken Marsala: medallions sautéed in Marsala wine with mushrooms served with a side of pasta
15.95 Chicken Saltimbocca: sautéed medallions in a sage white wine Demi glaze topped with melted mozzarella served over spinach and a side pasta
14.95 Chicken Parmigiana: breaded chicken topped with red sauce and melted mozzarella served with a side of pasta
18.95 Veal Parmigina: the best!
17.95 New York Strip: 9 Oz steak topped with garlic parsley sauce and homemade fries
15.95 Grilled Salmon: topped with balsamic vinegar, pesto and diced tomatoes served over baby greens
18.95 Grilled Swordfish: topped with a balsamic reduction and served with polenta and broccoli
17.95 Shrimp Scampi: sautéed with lemon butter white wine, capers and tomato over linguini