Artichoke And Mushroom Pasta Recipes

THIMBLES WITH MUSHROOMS AND ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

MACARONI GRILL'S SCALOPPINE DI POLLO (CHICKEN CUTLETS)

Steps:

• Gather the ingredients.
• To a medium saucepan set over medium heat, add lemon juice and white wine. Bring to a boil and reduce by one-third.
• Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated.
• Season with salt and pepper. Remove from heat and keep warm.
• Gather the ingredients.
• Cook pasta in a large pot of salted water until al dente . Remove from heat and drain. Keep warm.
• Dredge chicken in flour and set aside. Heat oil and butter in a large skillet. Add chicken and sauté, turning once, until brown and cooked through. Remove chicken from pan and reserve.
• Add pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked. Return chicken to pan.
• Add half the butter sauce to chicken mixture and toss. Taste and adjust seasonings, adding more sauce if needed.
• Place cooked pasta on each plate and add chicken mixture over pasta. Garnish with parsley.
• Alternatively, mix pasta and chicken mixture together. Toss with butter sauce and serve. Source: Romano's Macaroni Grill

ONE POT MUSHROOM, ARTICHOKE, SPINACH PASTA

Steps:

• Pour uncooked pasta into a large stock pot.
• Add mushrooms, artichoke hearts, garlic and thyme.
• Pour 4 1/2 cups of water over all. Stir to combine.
• Bring to a boil, reduce heat to medium and continue boiling, uncovered until pasta has absorbed most of the liquid and is cooked to your desired tenderness, about 10-12 minutes. Stir occasionally to keep pasta from sticking. If you see the garlic cloves at the end of cooking, go ahead and remove the cloves.
• Just as the pasta is finishing cooking, add spinach in handfuls, stirring with each handful so that the spinach can mix with the hot pasta and begin to wilt. Remove pot from heat.
• Add grated romano cheese and cream. Stir until evenly distributed and sauce becomes creamy.
• Salt and pepper to taste.

PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
• Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

ARTICHOKE AND MUSHROOM PASTA

Steps:

• Cook pasta in pot of salted boiling water until al dente.
• Drain. Toss pasts with 1 Tbs oil.
• Heat 2 Tbs oil in heavy large skillet over medium-high heat.
• Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
• Add artichokes; saute 3 minutes.
• Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
• Add butter; whisk until just melted.
• Add pasta and parsley; toss until pasta is coated and heated through.
• Add 3/4 cup cheese and toss to coat.
• Season with Salt and Pepper.
• Transfer to a large bowl to serve and top with remaining cheese.

MUSHROOM SPINACH ARTICHOKE ALFREDO PASTA

Steps:

• Drain the artichokes. Coarsely chop the drained artichokes and set aside.
• In a large pot or skillet, melt butter and heat olive oil. Add garlic and stir around until oil is fragrant; about 30 seconds. Add mushrooms. Sauté, shaking the pan, until the mushrooms are browned, tender.
• Add the spinach to the pan in batches as necessary and wilt. When the spinach is wilted, add the artichokes and stir well to incorporate.
• Pour the spinach mushroom and artichokes into a sieve and allow them to drain while preparing the noodles and Alfredo sauce.
• Place a large pot of salted water over high heat and bring to a boil. Cook the penne according to package instructions. Drain and set aside, reserving 1 cup of salty pasta water.
• While the pasta is cooking prepare the Alfredo Sauce. Heat butter and milk in a saucepan over low heat, stirring constantly until margarine is melted. Stir in cheese, and grate in the fresh nutmeg into the sauce.
• Add the vegetables and ¼ cup of the salty pasta water at a time to the pasta and stir well. You may not need all of the pasta water. The pasta water will help loosen up the sauce and will help to better incorporate all the ingredients. Use your best judgment. The sauce will tell you how much is needed.Simmer another 1 to 2 minutes while the sauce thickens. Season with salt and pepper to taste.
• Serve immediately with extra parmesan cheese and fresh chopped parsley.