Fettuccine With Mustard Greens And Mushrooms Recipes

FILET MIGNON WITH MUSTARD AND MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
• Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side.
• Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes.
• Meanwhile, heat the butter in a medium (8-inch) saute pan over medium-low heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and set aside.
• At the same time, add the olive oil to the cast-iron skillet (don¿t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
• Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.

WILTED MUSTARD-GREEN PASTA

Steps:

• Bring a 6-quart kettle three fourths full with salted water to a boil for pasta.
• Remove and discard ribs from greens. Coarsely chop greens and finely chop garlic. Finely grate zest from lemons.
• Cook pasta in boiling water until al dente. While pasta is cooking, in a 12-inch nonstick skillet cook zest and garlic in oil over moderate heat, stirring, until garlic is golden and remove skillet from heat. Add greens to garlic mixture with salt and pepper to taste, tossing with tongs until greens are wilted. Reserve 1/2 cup pasta cooking water and drain pasta in a colander. Add hot pasta and 1/4 cup reserved pasta cooking water to greens and cook over moderately low heat, tossing until combined well. If mixture is too dry, stir in more pasta cooking water.

MUSHROOM FETTUCCINE

Steps:

• Bring a large pot of water to boil for the pasta. Salt the water well and add a splash of oil to prevent the pasta from sticking. When the water is boiling, add the pasta, giving it a quick stir to separate the noodles.
• Meanwhile, in a heavy skillet, heat the olive oil on medium high, when the oil is hot, add the butter, and when it foams, add the garlic. Cook, stirring until the garlic is fragrant, then add mushrooms and turn the heat to high. Cook and stir until the mushrooms begin to brown, then add the sherry if using, stirring until the wine evaporates. Reduce the heat to medium and add the soy sauce, and remove from heat until the pasta is ready.
• Return the skillet to medium heat and using tongs, lift the pasta from the pot, directly into the skillet, use tongs to mix the mushroom mixture into the pasta, season with salt and pepper and place on serving plates and serve.

UMAMI GARLIC NOODLES WITH MUSTARD GREENS

Steps:

• In a small bowl, cover garlic with 1 tablespoon water. Set aside.
• Bring a large pot of heavily salted water to a boil. Cook noodles 2 minutes less than package directions for very al dente. Reserve 3/4 cup noodle water, then drain noodles in a colander, rinse with cool water and set aside.
• In a small bowl, whisk together oyster sauce, fish sauce, cornstarch, MSG, sugar and reserved cooking water. Set aside.
• In a 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Stir in mushrooms and cook until well browned, about 5 minutes. Stir in mustard greens and continue to cook, stirring frequently, until bright green and just tender, another 2 minutes. Turn off the heat, transfer to a bowl, and season with salt and pepper to taste.
• Return skillet to stove (with heat still off) and add remaining 2 tablespoons butter, shallot and garlic-water mixture (do not drain). As butter melts and sizzles, turn heat back on, to medium-low. Cook, stirring frequently, until garlic is fragrant and some pieces are golden, 3 to 5 minutes.
• Stir in cooking liquid mixture and raise heat to medium; bring sauce to a bubble. Using tongs, toss in noodles just until coated in sauce, then turn off heat. If noodles look too thick or taste too salty, add a splash of water. Stir in mushrooms and mustard greens. Let it sit for 1 minute, then serve topped with cilantro.

PAPPARDELLE WITH GREENS AND RICOTTA

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
• Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.