Tagged:  mushrooms

Need a great starter to go with the bubbly at Christmastime? Assemble these stuffed mushrooms a few hours ahead and refrigerate them. At serving time, preheat the oven and bake them. Made with all-vegetarian ingredients, the mushrooms will be devoured in no time. Enjoy and Merry Christmas!

Prep time (stuffing): 15 minutes
Bake time: 15 to 17 minutes
Makes 12 to 14 stuffed mushrooms

Ingredients:
One 8-ounce package white mushrooms, rinsed and patted dry with paper towels
3 tablespoons olive oil
1/2 cup finely-chopped brown or white onion
3 to 4 slices day-old Italian bread
1 large egg, beaten
3 tablespoons grated Pecorino-Romano cheese
2 to 3 tablespoons minced, fresh mint leaves
1/4 teaspoon salt
Dash ground black pepper

Directions for the Stuffing:
1. Remove stems from mushroom caps; finely chop the stems and set aside in a small bowl.

2. In a 10 or 12-inch skillet, heat the oil on high.

3. As soon as the oil is hot (it should not smoke), lower it to medium-high and stir in the chopped mushroom stems.

4. Using a wooden spoon or cooking spatula, stir-fry the chopped mushroom stems on medium-high heat for about 2 minutes.

5. After 2 minutes, add the chopped onion and stir-fry for an additional 2 minutes or until onion is translucent.

6. Transfer the mushroom-onion mixture to a bowl – set aside to cool for a few minutes.

7. Meanwhile, preheat the oven to 400°F.

8. Take 3 bread slices and quickly pass them under cold water; squeeze the excess water out of bread slices.

9. Discard the crusts and crumble the softened bread into a 2-cup bowl.

10. Add the beaten egg, grated cheese, minced mint leaves, salt and black pepper; stir to combine.

11. Stir in the mushroom-onion mixture. If mixture is too wet and does not amalgamate, soak the remaining bread slice (discard crusts) and crumble it into the mushroom stuffing.

12. Taste stuffing for salt level. If needed, add a tiny amount of salt.

13. Divide the stuffing onto the inverted mushroom caps.

Directions for Baking the Stuffed Mushrooms:

1. Oil a baking sheet and place the stuffed mushrooms (stuffing side up) on it.

2. Set the baking sheet with stuffed mushrooms on a rack positioned in center of oven.

3. Bake the mushrooms for 15 minutes.

4. After 15 minutes, check to see if stuffed mushrooms have turned light golden brown. If not, bake them for an additional 2 minutes. Serve stuffed mushrooms hot.

Text and Photograph ©2016 Nancy DeLucia Real

This scrumptious pasta was presented to my husband while we were in Rome, Italy. It’s called chitarra, which means “guitar” because the freshly-made pasta sheet is placed on a cutter with strings. By pushing the sheet through strings, the result is a variety of pasta called chitarra. Its shape is long and slightly thicker than spaghetti. Chitarra can be purchased either in Italian grocery stores or from online gourmet food companies.

Typically from Lazio (Rome’s region), chitarra can be made with different sauces. This recipe combines mushrooms, peas, cream and Parmigiano Reggiano cheese. It’s not only a traditional dish, but it’s easy – and I’d say that this is the best part!

Prep time: 20 to 25 minutes
Serves: 4

Ingredients:
8 ounces white mushrooms (cultivated variety), rinsed and pat dry with paper towels
4 tablespoons fine quality olive oil
1 scallion, peeled and finely chopped
Salt and ground black pepper, to taste
1 pound chitarra pasta variety (spaghetti can be substituted)
1 teaspoon salt
3/4 cup fresh or frozen peas
1/2 cup heavy whipping cream (optional)
1/2 to 3/4 cup freshly grated Parmigiano Reggiano cheese

1. Fill a 6-quart sauce pot with water and set it on high heat.

2. Meanwhile, slice the mushrooms and set them aside in a bowl.

3. In a 12-inch skillet, heat the oil. Add the mushrooms and chopped scallion to the oil in skillet.

4. Using a wooden spoon, stir fry the mushroom mixture on medium-high heat. When onion is translucent, stir in the salt and pepper, to taste.

5. Continue cooking on medium heat until 3/4 of the mushroom liquid has been absorbed; set skillet with mushroom mixture aside.

6. In the meantime, add the pasta and 1 teaspoon salt to the boiling water.

7. Cook pasta for 6 to 7  minutes.

8. After 6 to 7 minutes, add peas to the pasta water.

9. Cook pasta and peas for an additional 2 to 4 minutes or until pasta is al dente (crunchy-tender).

10. While waiting for pasta to finish cooking, heat the skillet with mushroom mixture.

11. Drain the pasta and peas in a colander (reserve 1-1/2 cups pasta liquid).

12. Transfer the pasta and peas to the hot mushroom mixture in skillet. Stir in 1 cup of the pasta liquid.

13. Using two wooden spoons, gently toss the pasta-mushroom mixture as it simmers or boils.

14. Stir in the cream and 1/2 cup of the cheese.

15. Gently toss and cook until the cream has thickened and pasta has heated through.

16. If pasta seems a little dry, add remaining 1/2 cup cooking liquid. Stir in a little more cheese, to taste.

Serve immediately.

Wine pairing suggestion: Chilled Trebbiano or Pinot Grigio (whites).

Text and Photograph ©2012 Nancy DeLucia Real