Mama Mia Shroom Pasta! Meatless Monday with Carmen Garcia

MamaMiaShroomPasta copy PD

Level: Medium
Serves: 2

4 cups spinach fettucini, boiled
10-12 medium baby bella mushrooms
1/2 cup sun dried tomatoes, bottled in olive oil and italian herbs
1 garlic bulb, baked
1 tsp agave nectar
2 cloves garlic, finely minced
2 tablespoon panko crust
1/4 tsp substitute salt
1/2 tsp cracked pepper
1/2 fresh fresh parsley, finely chopped
2 tablespoon nutritional yeast
1 tablespoon capers, rinsed and drained
1 tablespoon Worchestershire sauce
2 tsp olive/canola oil
1 tsp dried oregano

Pre-soak mushrooms in a plastic bowl with water and Worchestershire sauce for 30 min.

Pre-heat oven to 400 degrees.

Cut off top of garlic bulb and drizzle agave nectar over garlic.

Place on a cookie sheet and bake for 15 minutes. Set aside.

In a plastic bowl mix 1tsp. oil, parsley, garlic, capers, oregano, capers, salt and pepper.

Wash and twist off mushroom stems evenly.

Brush or rub 1 tsp oil on mushrooms and stuff with mixture.

In a medium sauce pan bring water to a boil and add pasta until tender.

Sprinkle oregano herbs and serve.


Wild Mushroom Risotto

1240-mushroom-med PD

I love this recipe from Vegetarian Times. I make it without the cream and Parmesean cheese, but add some toasted pine nuts and Tarragon.

This dish goes nicely with your favorite white wine.


1/4 cup extra virgin olive oil
8 oz. coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped
1/4 tsp. coarse sea salt
Freshly ground black pepper to taste
1/2 onion or two big shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups water or vegetable stock
1/4 cup heavy cream
1/3 cup grated Parmegiano-Reggiano cheese
1 cup arugula or flat-leaf parsley, washed, dried and minced


1. Heat large skillet over medium heat and, when hot to touch, add 1/8 cup olive oil and heat until fragrant but not smoking. Add chopped mushrooms and sauté gently until softened, stirring occasionally, 10 to 12 minutes. Add salt and pepper and scrape mixture into bowl.

2. In saucepan, bring water or stock to a boil and keep it simmering. Wipe skillet with paper towel and heat again. Add remaining 1/8 cup oil and heat over medium heat. When fragrant, add chopped onion or shallots and reduce heat to medium-low. Cook for 3 to 4 minutes, until translucent but not brown. Add rice and stir to coat with oil.

3. Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed. In 1/2-cup increments, add boiling water or stock, stirring after each addition, not adding more liquid until all is absorbed. Stir often and avoid adding too much liquid.

4. After 15 to 20 minutes, liquid should be absorbed and rice creamy with a slightly chewy center.

5. Remove from heat and stir in mushrooms, cream, cheese and chopped arugula or parsley. Stir until melted and combined, and serve immediately.


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