Fettuccine With Braised Mushrooms And Baby Broccoli Recipes

GLUTEN-FREE SPAGHETTI WITH BABY BROCCOLI, MUSHROOMS AND WALNUTS

Steps:

• Begin heating a large pot of water. Trim the very bottoms away from baby broccoli and slice stalks. Keep sliced stalks and florets separate. Fill a bowl with cold water.
• When the water comes to a boil add salt to taste, drop in broccoli stalks and set the timer for 4 minutes. After 2 minutes add florets and blanch for 2 minutes. Using a Chinese skimmer, a strainer or a slotted spoon, transfer all of the baby broccoli to the cold water, then drain. Set aside in a bowl.
• Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet or a wide, heavy saucepan and add mushrooms. Don't stir for 30 seconds to a minute so that mushrooms sear, then stir and cook, stirring often, until they have begun to soften and sweat, about 3 minutes. Add garlic and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute, until garlic is fragrant, and add thyme, walnuts and salt and pepper to taste. Continue to cook until mushrooms are tender, fragrant and juicy, another 3 to 5 minutes. Stir in broccoli and parsley, add salt and pepper to taste, and cook, stirring, for another minute. Remove from heat, taste and adjust seasoning. Keep warm.
• Bring water in pot back to a boil and add pasta. Cook al dente, using timing instructions on the package as a guide but checking pasta a minute before the time indicated is up. When pasta is ready, use a ladle to transfer 1/4 to 1/2 cup of the pasta cooking water to pan with the broccoli and mushrooms. Drain pasta and toss at once with broccoli and mushroom mixture and the remaining tablespoon of olive oil. Serve hot, passing Parmesan at the table.

FETTUCCINE WITH ROASTED MUSHROOMS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with foil. Brush the foil with about a teaspoon of the oil and scatter the garlic and thyme over the foil.
• Remove and discard the stems from the mushrooms. Place the mushroom caps stem side down in a single layer on the baking sheet. Roast the mushrooms for 30 minutes.
• Remove the mushroom caps from the oven and slice them into slivers about a fourth of an inch wide. Chop the garlic and the thyme from the baking sheet. This much of the recipe can be prepared up to 4 hours in advance.
• Shortly before serving, bring a large pot of salted water to a boil. Cook the fettuccine about three minutes. Drain it well, then place it in a shallow saucepan or a skillet. Add the mushrooms, chopped thyme and garlic and the remaining olive oil. Cook over low heat a few minutes, tossing the noodles gently, to mix all of the ingredients. Season to taste with salt and pepper, gently fold in the parsley and serve the fettuccine alongside the monkfish.

PASTA WITH MUSHROOMS AND BROCCOLI

Steps:

• Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
• Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
• When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.