Tuscan Mushrooms

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1/2 cup diced jarred roasted red bell peppers
* 1/2 cup diced pitted green olives
* 1/2 cup grated pecorino Romano
* 2 scallions, diced
* 2 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound white button mushrooms, cleaned and stemmed
* 1/4 cup finely chopped fresh basil leaves

Directions

Preheat the oven to 400 degrees F.

In a medium bowl mix together the roasted red bell peppers, olives,
cheese, scallions, olive oil, salt, and pepper.

On a parchment paper-lined baking sheet place the mushrooms, cavity
side up. Spoon the filling into the cavity of the mushrooms. Bake
until the mushrooms are tender, about 20 minutes.

Transfer the mushrooms to a serving platter, sprinkle with chopped
basil, and serve.

From: foodnetwork.com

Spinach and Mushroom Ravioli

Cook Time: 1 hr 40 min
Level: Intermediate
Yield: 2 servings

Ingredients

* 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
* 6 ounces button mushrooms, sliced
* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
* 1/4 cup mascarpone
* 1/3 cup grated Parmesan, plus extra for garnishing
* 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
* 2 large eggs, beaten with 1 teaspoon water
* 1/2 cup mushroom (cremini, shiitake, button), finely chopped
* 2 cups tomato sauce
* Salt and freshly ground black pepper

Directions

In a large saute pan heat 1/4 cup of the olive oil. When almost
smoking, add the mushrooms and season with salt and pepper. Cook until
all the liquid has evaporated from the mushrooms, about 6 minutes. Add
spinach and cook for 2 minutes. Remove from heat and place mixture
into the bowl of a food processor. Pulse until you get a coarse
texture. Place in bowl and stir in mascarpone and Parmesan cheese.
Check for seasoning and set aside.

Line up 3 wrappers on a cutting board. Brush with the egg and

water mixture. Using a tablespoon, arrange 4 dollops of the filling on
each wrapper – 2 on the first row and 2 on the second – 1-inch apart.
Place another wrapper directly on top, pressing around the filling and
sealing the edges. Using a fluted ravioli cutter, cut out squares of
ravioli. Each filled wrapper will yield 4 raviolis, giving you a total
of 12 ravioli. Place ravioli onto a floured baking sheet and keep
covered with a linen towel.

In a large pot, bring to a boil 4 quarts of salted and oiled water.
Carefully add small batches of ravioli, about 3 to 4 at a time. This
will prevent them from crowding in the pot and sticking together. Cook
for 2 to 3 minutes. Using a spider strainer, carefully remove the
ravioli and place on the plate. Tent with foil to keep warm and
continue cooking remaining ravioli.

In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking,
add chopped mushrooms and saute until soft and most of the liquid has
evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer
for 5 minutes.

Divide ravioli between 2 serving plates. Top with mushroom tomato
sauce and sprinkle with Parmesan.

From: foodnetwork.com

Dirty Risotto

Ingredients

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves


Directions

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes.

Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

From: food network