PAN-FRIED MUSHROOMS WITH RICOTTA CHEESE
Eat this dish as a side or my personal favorite is topping a grilled sirloin or peppered steak with the mushrooms and drippings. You can use whole or sliced mushrooms. Taste and add garlic powder and seasoned salt if you want more of a taste to it.
Provided by SteilishPike
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 2.6 g, Cholesterol 15.9 mg, Fat 6.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 114.3 mg, Sugar 1 g
MUSHROOM RICOTTA TOAST
Provided by Ree Drummond : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
- Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
- Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.
BAKED MUSHROOMS WITH RICOTTA & PESTO
The rich basil sauce helps balance the tangy ricotta and earthy mushroom flavours of this easy vegetarian starter
Provided by Good Food team
Categories Dinner, Starter
Time 45m
Yield Serves 4 as a starter
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
- Trim the mushroom stalks level with their caps, if you need to, then put the mushrooms, rounded cap side down, in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms (there's enough to pile it up quite high). Sprinkle over the Parmesan and drizzle over the rest of the oil.
- Bake for about 20 minutes or until the mushrooms are soft all the way through and the cheese is just starting to turn golden. If this doesn't happen, put the dish under a preheated grill for a few minutes. If the mushrooms have given off a lot of juice after baking, you can drain some of it off.
- To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 400 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
STROZZAPRETI WITH ROASTED TOMATOES
Provided by The New York Times
Categories dinner, main course
Time 1h
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the sauce: Preheat oven to 300 degrees. In a mixing bowl, combine tomatoes, 1 tablespoon oil and 4 minced garlic cloves. Toss well, then spread tomatoes on a baking sheet, cut sides up. Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown. Meanwhile, in a food processor combine remaining minced garlic, cheese, and basil or parsley. Process until very finely chopped. When tomatoes are soft, immediately spread cheese-herb mixture on top and lightly mash with a spoon so cheese melts. Drizzle with 2 more tablespoons oil, and set aside.
- For the strozzapreti: On a wooden counter or large cutting board, mound 1 cup flour and make a well in center. Break eggs into well. Using your hands, mix eggs in well, gradually pulling in more and more flour to make a pasty dough. Knead dough briefly, using lightly floured hands if dough is very wet; it should be moist but not sticky.
- Scrape wooden board clean. Using a wooden rolling pin (and a very light dusting of flour if necessary), roll dough out as thinly as possible into an approximate rectangle. Using a knife, score rectangle into strips an inch wide and about three inches long. Pick up one piece of dough and press it around a bamboo meat skewer about the diameter of an umbrella spoke. This is most successful if done quickly and not too carefully, so that dough fits tightly round skewer with an overlapping, visible seam. Slide skewer out of pasta and set pasta aside on a plate. Repeat to use remaining dough. Pieces should be irregular in size and shape.
- Bring a large pot of lightly salted water to a boil. If desired, return baking sheet of tomatoes to a 300-degree oven just to reheat. Add strozzapreti to pot and cook until tender, slightly chewy and no longer raw in center. This is best done by tasting after strozzapreti float to surface; be careful not to under- or overcook. Drain cooked pasta and pour into a large bowl; immediately add tomatoes. Toss quickly and serve hot.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 24 grams, Carbohydrate 59 grams, Fat 38 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 831 milligrams, Sugar 5 grams, TransFat 0 grams
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