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.
HERBED GORGONZOLA MUSHROOM FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Position a rack 6 inches below a broiler's heating element, and preheat.
- Heat a large heatproof nonstick skillet over medium-high heat, add the olive oil. Add the mushrooms, tossing briefly, and then cook until browned, about 12 to 15 minutes. Toss in the scallions once the mushrooms begin to brown, about 2/3 of the way of cooking. Stir in 1 cup parsley and tarragon.
- Meanwhile, whisk the eggs with the mushroom broth and season with salt and pepper. Sprinkle in gorgonzola and stir gently to combine.
- Reduce heat to medium and pour the eggs into the skillet, stirring gently so that the mushrooms and herbs are evenly distributed. Continue cooking and gently stirring until the eggs begin to set, about 4 minutes.
- Place skillet under the broiler and cook until the frittata is set, about 3 to 4 minutes. Slide frittata out of skillet if desired, sprinkle with remaining tablespoon parsley, and cut into wedges.
Nutrition Facts : Calories 174 calorie, Fat 12 grams, SaturatedFat 4 grams, Carbohydrate 5 grams, Fiber 1 grams, Protein 13 grams
PASTA FRITTATA
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."
Provided by Mark Bittman
Categories easy
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
- Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
PASTA FRITTATA WITH MUSHROOMS
Leftover pasta has never tasted so good! It is so good in fact, you may find yourself making extra pasta just to make this dish! The cool thing about this recipe is that the Frittata can be made ahead of time! It can sit at room temperature for about 3 hours before serving! Original recipe is by Mark Strausman, author of The Campagna Table.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a medium skillet, melt butter along with 2 tablespoons of olive oil over moderately high heat. Add the garlic and saute for about 30 seconds. Add mushrooms and continue stirring for about 2 minutes. Add onion and cook until softened, about 5 minutes.
- Transfer mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto or other dried cured ham product, cream and 1/4 cup of the Parmesan. Season with salt and pepper. Add the lightly beaten eggs and toss the mixture until it is evenly distributed. .
- Heat the remaining 2 tablespoons of olive oil in a large ovenproof or cast iron skillet until shimmering. Swirl to coat sides and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan over the top.
- Place the skillet in the preheated oven and bake for about 30 minutes, or until it is firm in the center and cooked through.
- Remove from oven and run a knife around the edge of the pan to loosen the frittata from the sides. Place a large round plate or platter over the top of the pan and flip the skillet and platter. Use oven mitts as the skillet will be hot. Serve it cut into wedges, hot or at room temperature.
PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE
This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.
Provided by venus2
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to directions omitting oil and salt.
- Keep warm.
- Heat oil in dutch kettle over medium high heat.
- Add onions, mushrooms and garlic; cover and cook 3 minutes.
- Uncover and cook 5 minutes, stirring until tender.
- Combine chopped sage, and milk in medium saucepan over medium heat.
- Bring to a simmer.
- Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
- Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
- Remove from heat and add pumpkin, salt, pepper and nutmeg.
- Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
- Garnish with sage sprigs if desired.
Nutrition Facts : Calories 538, Fat 11.8, SaturatedFat 5.4, Cholesterol 24.9, Sodium 664.9, Carbohydrate 98.7, Fiber 13.2, Sugar 10.3, Protein 15.2
PASTA FRITTATA W/MUSHROOMS & GORGONZOLA
Steps:
- Whisk eggs, scallions, olive oil, sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl until egg is even yellow color. Stir in Gorgonzola and set aside. 2. Heat 2 teaspoons vegetable oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and 1/8 teaspoon salt, cover, and cook until mushrooms release liquid, 2 to 4 minutes. Remove lid and continue to cook until liquid evaporates and mushrooms turn golden brown, 3 to 5 minutes longer. Stir in garlic and cook for 30 seconds. Remove skillet from heat. Transfer mushrooms to bowl with egg mixture and wipe out skillet. 3. Bring water, pasta, remaining 7 teaspoons vegetable oil, and 3/4 teaspoon salt to boil in now-empty skillet over high heat, stirring occasionally. Cook, stirring occasionally, until pasta is tender, water has evaporated, and pasta starts to sizzle in oil, 8 to 12 minutes. Reduce heat to medium and continue to cook pasta, swirling pan and scraping under edge of pasta with rubber spatula frequently (do not stir), until bottom turns golden and starts to crisp, 5 to 7 minutes. 4. Using spatula, push some pasta up sides of skillet so entire pan surface is covered with pasta. Pour egg mixture over pasta. Using tongs, lift up loose strands of pasta to allow egg to flow toward pan, being careful not to pull up crispy bottom crust. Cover skillet and continue to cook over medium heat until bottom crust turns golden brown and top of frittata is just set (egg below very top will still be raw), 5 to 8 minutes. Slide frittata onto large plate. Invert frittata onto second large plate and slide it browned side up back into skillet. Tuck edges of frittata into skillet with rubber spatula. Continue to cook second side of frittata until light brown, 2 to 4 minutes longer. 5. Remove skillet from heat and let stand for 5 minutes. Using your hand or pan lid, invert frittata onto cutting board. Cut into wedges and serve.
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PASTA FRITTATA WITH MUSHROOMS RECIPE - MARK STRAUSMAN
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- Preheat the oven to 350°. In a medium skillet, melt the butter in 2 tablespoons of the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until softened, about 2 minutes. Add the onion and cook until softened, about 5 minutes.
- Transfer the mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto, cream and 1/4 cup of the Parmesan. Season with salt and pepper. Add the eggs and stir to combine.
- Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet until shimmering. Swirl the pan to coat the sides with oil and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan evenly over the top.
- Transfer the skillet to the oven and bake the frittata for about 30 minutes, or until it is firm in the center and cooked through. Run a knife around the edge to loosen the frittata. Using 2 oven mitts, invert a large round platter over the frittata. Flip the skillet and platter to unmold the frittata and serve it cut into wedges, hot or at room temperature.
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