PENNE WITH PORTABELLA MUSHROOMS AND FENNEL
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
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
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
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
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
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
Provided by Regina Schrambling
Categories dinner, pastas, main course
Time 1h20m
Yield 4 - 6 servings
Number Of Ingredients 15
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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