Hunter Style Pasta With Wild Mushrooms And Fennel Recipes

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PENNE WITH PORTABELLA MUSHROOMS AND FENNEL



Penne with Portabella Mushrooms and Fennel image

Portabellas take top billing in this 30-minute meatless main dish. Delizioso!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

2 1/2 cups uncooked penne pasta (about 8 oz)
2 tablespoons olive oil
1 package (8 oz) portabella mushrooms, halved, sliced
1 bulb fennel, trimmed, cut into 1-inch slices
2 cloves garlic, finely chopped
1 jar (1 lb 8 oz) Muir Glen™ Organic Tomato Sauce chunky (any meatless variety)
1 can (15 oz) Progresso™ cannellini beans, drained
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1/2 cup grated Asiago or Parmesan cheese
Fennel leaves, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
  • Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.

Nutrition Facts : Calories 490, Carbohydrate 73 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 8 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 14 g, TransFat 0 g

HUNTER'S STYLE PASTA



Hunter's Style Pasta image

This casserole is very rich and tasty. Don't snack on chips before dinner because you'll want to go back for seconds on this dish. Toasted French bread and salad accompanies this dish very well. Leftovers can be stored in the refrigerator for up to 3 days.

Provided by Cooking to Perfecti

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

8 -12 ounces elbow macaroni
1/2 lb mild Italian sausage
3/4 cup chopped onion (about 1 small-medium onion)
2 -3 cloves garlic, chopped
1 (16 ounce) can diced tomatoes (not drained)
1 1/2 cups mild cheddar cheese or 1 1/2 cups sharp cheddar cheese, shredded
1 teaspoon oregano or 1 teaspoon dried basil leaves, chopped
1/2 cup breadcrumbs, about
1/4 cup parmesan cheese, about
2 tablespoons olive oil, about

Steps:

  • Preheat oven to 375-400°.
  • Cook noodles, slightly undercooked.
  • In a separate pan, sauté onions and garlic in olive oil; add sausage and brown.
  • After brown, add tomatoes and spices, and pepper to taste.
  • Simmer for roughly 5 minutes.
  • Drain noodles and pour into 2-3 quart casserole dish.
  • Pour tomato/sausage mixture into dish and toss.
  • Add cheddar cheese and blend.
  • Sprinkle breadcrumbs and parmesan cheese to cover top of casserole.
  • Sprinkle roughly 2 Tbsp.
  • olive oil over casserole.
  • Bake for 20-25 minutes, or until top is brown and casserole is heated.

Nutrition Facts : Calories 516.4, Fat 26.6, SaturatedFat 11.2, Cholesterol 54.9, Sodium 928.6, Carbohydrate 45.9, Fiber 3.1, Sugar 5.5, Protein 23.2

MUSHROOM HUNTER'S SAUCE



Mushroom Hunter's Sauce image

Hunter sauce is a rich brown sauce with an accent of tomato. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 cups uncooked extra-wide egg noodles
1-1/2 pounds sliced fresh mushrooms
3 tablespoons butter
1 cup dry red wine
1 tablespoon cornstarch
1-1/4 cups vegetable broth
3 tablespoons tomato paste

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes. , In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.

Nutrition Facts : Calories 330 calories, Fat 11g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 427mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

HUNTER-STYLE PASTA WITH WILD MUSHROOMS AND FENNEL



Hunter-Style Pasta With Wild Mushrooms And Fennel image

Provided by Regina Schrambling

Categories     dinner, pastas, main course

Time 1h20m

Yield 4 - 6 servings

Number Of Ingredients 15

1 ounce dried cepes or porcini mushrooms
1 1/2 cups hot water
1/2 cup pine nuts
1 medium bulb fennel
3 tablespoons unsalted butter
2 large shallots, peeled and finely chopped
2 large cloves garlic, peeled and minced
1/4 cup dry vermouth or white wine
2 tablespoon tomato paste
1 teaspoon anchovy paste
2 cups heavy cream
Dash hot red-pepper sauce (optional)
1 pound fresh tomato-flavored linguine
Salt to taste
Freshly grated Parmesan cheese

Steps:

  • Place the dried mushrooms in a deep bowl and pour hot water over. Let stand for 25 to 30 minutes, until the mushrooms are fairly pliable. Carefully lift the mushrooms out of water and cut into thin strips. Set aside. Ladle out a half cup of the mushroom-soaking liquid. Strain through a dish towel or several thicknesses of cheesecloth to remove any grit. Set aside.
  • Preheat the oven to 300 degrees. Spread the pine nuts on a small baking sheet and toast, stirring once or twice, until golden brown, about five to seven minutes. Remove from the oven and transfer to a bowl to cool.
  • Cut any stalks off the fennel and reserve for another dish, or discard. Cut out the tough core at the base of the bulb. Separate the layers of the fennel and slice each into thin strips, about two inches long and a quarter inch wide. Set aside.
  • Melt the butter in a two-quart saucepan over medium heat. Add the fennel, shallots and garlic and saute until tender but not browned, about five minutes. Add the reserved half cup of mushroom liquor and reserved mushrooms along with the vermouth, tomato paste, anchovy paste and heavy cream. Add hot sauce if desired. Cook over medium-high heat until the sauce is thickened, about 10 to 15 minutes.
  • While the sauce is cooking, bring a large pot of water to a rolling boil over high heat. Add salt, return to a boil and add the pasta, stirring to separate strands. Boil for two to three minutes, depending on brand, until the linguine is al dente. Drain well and transfer to a serving bowl.
  • Season the sauce with salt and pepper to taste. Spoon over the pasta. Sprinkle the toasted pine nuts on top and serve hot, with Parmesan cheese.

Nutrition Facts : @context http, Calories 742, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 44 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 23 grams, Sodium 745 milligrams, Sugar 9 grams, TransFat 0 grams

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