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Posts Tagged ‘sauteed mushrooms’

I first posted this recipe in 2006.  I am now starting to go through my recipes and update them.  During this process I found we hadn’t made this one in awhile and it needed some tweaking.  So I am re-writing the recipe today and making it tonight.

For this dish you can use any type of pasta you like…for us H enjoys the bow tie pasta as she thinks they’re butterflies.   The sauce in this dish is more like a gravy, delish.  Change up your spices to whatever you feel like. Tonight I used garlic powder, coriander seeds, a seafood seasoning mix and old bay.  It was fabulous.

Adapted from Sandi Richard, The Dinner Fix

Chicken & Mushroom Pasta

3 – chicken breasts, boneless/skinless and cut into 1 inch pieces
1-2 tbsp – olive oil
1 tsp – butter
2 small shallots, diced
10-12 brown or white mushrooms, sliced
1 tbsp – flour
1/2 tsp – spices (use your favourite, Mrs. Dash, lemon pepper, poultry seasoning, a BBQ blend – experiment!)
1 can – mushroom soup (Healthy Request – no msg)
2/3 cup – chicken broth
1/4 cup – orange juice (we used a little less)
1/2 cup – dry white wine (or chicken broth)
1 1/2 cups – baby carrots, or carrots peeled and chopped into small pieces
Salt & Pepper to taste
1 375 g box Bow Tie Pasta
Parmesan cheese, grated (for on top)

 
Put some olive oil in a sauce pan and heat over med-high. Season chicken with salt & pepper and add to pan. Cook until nicely browned. You may need to saute in batches.  Remove and set aside.

Add a little more oil if needed and your butter. Toss in your shallots. Saute for 1-2 minutes then add your mushrooms. Stir well and cook an additional 2-4 minutes. Sprinkle in your flour and spices mixing well.

Once your mushrooms are starting to brown stir in your chicken stock.  Mix well.  Add in your mushroom soup whisking until smooth. Whisk in orange juice, white wine (if using) and carrots, simmering until carrots are tender.

Cook your pasta in salted water until al dente. Put aside 1/2 cup hot cooking liquid. Drain and put into serving dish. Pour sauce and half of reserved cooking liquid on pasta and toss to combine. Sprinkle with parmesan cheese and serve immediately.  If you want to loosen sauce a little more add the rest of the cooking liquid.  Pour yourself a glass of vino and enjoy.

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It’s an interesting dish…one that started out as mushroom & ham pasta.   One day I added carrots and found the sweet crispness added another flavour profile to this dish and from that point on carrots were a must.  This one has been around awhile and is a good go to recipe when you need a quick, easy meal.

Mushroom, Ham & Carrot Linguine

1 lb Linguine
4 tbsp butter
1/2 – 1lb mushrooms, sliced
1/2 lb cooked ham, chopped
2 tbsp parsley (dried or fresh), if fresh minced
1/2 – 3/4 cup heavy cream (18%)
1 cup carrots, sliced
1/2 cup parmesan, grated
salt & pepper to taste

In a pot start your water boiling for your pasta. When boiling salt and drop your pasta in.  Cook 6 minutes or until al dente.  Drain (reserve 1/2 cup cooking liquid), butter and set aside.

In a skillet/pan over medium heat add more butter. When the pan is heated and butter sizzlin saute your carrots for 2 minutes. Next add in your mushrooms and saute them for a couple of minutes…adding a little more butter as needed. Finally add in ham and parsley. Saute until mushrooms and ham have started to brown (approx. 5 minutes).

Stir in cream, half of the parmesan cheese, and salt/pepper mixing until combined.  Bring to a boil and turn down heat to low simmer for a couple minutes.  Put pasta into serving dish, pour mushroom mixture over top, add 1/2 cup reserved cooking liquid, toss lightly and sprinkle with remaining parmesan cheese.  Serve hot with garlic or cheese bread.

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We’ve had a cold snap here in Calgary and soup is always a good thing when it is cold outside. I first started making this soup recipe about 12 years ago….and the kids love it.

First published in 2007

Pizza Soup

1 tbsp. – oil
1 – onion, chopped
1/2 cup – mushrooms, sliced (or more)
1/4 cup – pepper (red, green, any), chopped
1 28 oz can – whole tomatoes
1 cup – beef stock
1 cup – thinly sliced pepperoni (I use sticks)
1/2 tsp – basil
Mozzarella cheese, grated or Kraft pizza mix
pepper to taste

In a large pot heat oil. Saute onion, mushrooms and pepper, stirring until softened. Add tomatoes (breaking up with hand or scissors), stock, pepperoni and basil. Simmer on low for approx. 1 hour. Ladle soup into bowls and sprinkle with shredded mozzarella cheese.

This is a soup that you can play with and try different ingredients. You can use any variety of pepperoni (turkey, hot – mild). The hotter the pepperoni, the spicier the soup. We don’t add peppers due to husband’s dislike for them, but instead I finely chop (chiffonade) fresh spinach and add to the bowl before the soup and cheese is added.

Serve with crusty rolls and/or a fresh salad and it’s a prefect meal on a cold day!

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