Mushroom Leek Prosciutto Pasta Recipes

CREAMY MUSHROOM AND LEEK PASTA

Steps:

• Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
• Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.
• Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
• Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
• Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
• Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
• Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like :)

PASTA WITH MUSHROOMS, PEAS, PROSCIUTTO & SOUR CREAM

Steps:

• Cut the sliced prosciutto crosswise into slender pieces about 1/8 inch wide. Stir together the sour cream and the flour. While you prepare the mushroom sauté, put a large pot of well-salted water on to boil. When the mushrooms have browned (use the optional deglazing step, if you like), transfer them to a plate. Don't wash the pan. Start cooking the pasta in the boiling water.
• Return the mushroom pan to medium-high heat. Pour in the broth and scrape the bottom of the pan with a wooden spoon to stir any browned bits into the broth. Boil until reduced to about 3/4 cup, 2 to 3 minutes. Reduce the heat to a very gentle simmer and whisk in the sour cream. Stir in the peas and maintain a gentle simmer. When the pasta is just tender (consult the package for approximate timing), drain it and put it back in its pot. Stir the mushrooms and prosciutto into the sauce and let heat briefly, about half a minute. Toss the sauce and parsley into the pasta. Season to taste with pepper and serve in warmed pasta bowls.

MUSHROOM PROSCIUTTO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes. , In a small bowl, combine cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired.

MUSHROOM, LEEK AND PROSCIUTTO PIZZA

Steps:

• Preheat the oven to its highest setting (500 degrees F). Preheat a cast-iron grill pan to medium heat.
• Melt the butter in a large skillet over medium-high heat. Add the leeks and saute for about 4 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Set aside.
• Lightly flour a cutting board and roll out the pizza dough into an oval shape that will fit the grill pan. Coat the preheated grill pan with 1 tablespoon olive oil. Brush the dough with 2 teaspoons olive oil and place it, oiled-side down, on the grill pan¿the dough will start to bubble as it cooks. Cook until grill marks form, 3 to 5 minutes; flip, and continue cooking on the reverse side until grill marks form and the dough has stiffened, about 3 minutes.
• Remove the pizza to a baking sheet, top with the mushrooms-leek mixture and sprinkle with the cheese. Place in the oven and cook until the cheeses melts, 5 to 7 minutes depending on how hot your oven is.
• Remove the pizza from the oven and add the prosciutto. Slice into small bites and serve.

LEEK & GARLIC MUSHROOM PASTA

Steps:

• 1. Heat half the butter in a large frying pan and cook the leeks for 5 minutes until softened. 2. Meanwhile, cook the pasta in a large pan of boiling water according to packet instructions. 3. Tip the leeks into a large bowl. Add the remaining butter to the pan and cook the mushrooms and garlic for 5 minutes until golden. 4. Drain the pasta and return to the pan. Stir in the softened leeks, garlic mushrooms, mascarpone, chives and cheese. Toss together well, then divide between bowls and serve with a good grinding of black pepper.

MUSHROOM AND PROSCIUTTO DUTCH BABY

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Place flour, mik, eggs and salt into blender container.
• Cover and blend on high until smooth, scraping sides as needed.
• Add chives and 1 tablespoon shredded Parmesan.
• Blend until well mixed.
• Melt 2 tablespoons butter in a 9-inch ceramic pie plate or metal pie pan in the oven.
• Swirl butter to cover the bottom of pan.
• Carefully pour batter into hot pie plate.
• Bake 13 to 15 minutes or until puffed and light golden brown.
• Melt 2 tablespoons butter in large skillet over medium-high heat.
• Add mushrooms, leeks, salt and pepper.
• Saute until mushrooms begin to darken and leeks are wilted.
• Remove from heat and set aside.
• Immediately after removing pancake from oven, sprinkle bottom evenly with 2 tablespoons shredded Parmesan cheese.
• Top with mushroom mixture, prosciutto and remaining Parmesan cheese.
• Serve immediately.

CREAMY LEEK & MUSHROOM PASTA

Steps:

• Wash the leeks thoroughly. Slice the root ends, hairs, and very leafy portion. You will be left with half the length of the leek you started with. Slice the leek vertically down the middle to make two half-cylinders. Repeat to get four semi-cylinders. Chop each piece and dump in a bowl of water immediately. Once you're done chopping all the leeks, rinse the chopped leeks in your bowl of water, turning them over with your hands. Let them sit in the water for a few minutes and you'll get rid of most of the dirt. Note: Check the post for step-by-step visual instructions!
• Heat olive oil in a Dutch oven or large pot on medium flame. Add shallots when the oil is hot and sauté for a minute, until fragrant.
• Add chopped mushrooms and leeks and cook for approximately 4 to 5 minutes, stirring every 2 minutes or so, until the water evaporates (and you can continue cooking up to 8 minutes, for the mushrooms to brown). Stir in the garlic and sauté for about 30 seconds until fragrant.Note: Here, you can either choose to set the vegetables aside in case you want crispier mushrooms and leeks, or you can just make the whole recipe in one pot (in which case your veggies will be softer - this is totally a preference thing!)
• Add water, oregano, salt and pepper and bring to a boil. For a richer pasta, you can substitute 1/2 cup of water with white wine. If you use wine, add that first, and cook for 2 minutes before adding the rest of the broth.
• Add pasta, and cook for about 8 minutes. Stir the pasta every 30 seconds at the beginning to ensure it's submerged in the liquid. checking frequently to make sure it stays al dente (refer to package instructions to ensure pasta cooks to your desire). Note: Alternatively, you can also cook the pasta and the vegetables separately and mix them together later, depending on your preferred consistency of vegetables.
• Once the pasta is ready, turn off the heat, add ricotta and mix well together. Then add parmesan and give that a good stir. Finally, garnish with a bit more freshly grated parmesan and fresh parsley and serve hot!

EGGS BAKED WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Using 1 tablespoon butter for each, butter two 3-quart shallow baking dishes.
• Melt remaining 6 tablespoons butter in heavy large skillet over medium heat.
• Add leeks and saute until softened,about 8 minutes.
• Add mushrooms and saute 5 minutes.
• Add prosciutto and saute 2 minutes.
• Spread half of mixture over bottom of each dish.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 375 degrees.
• Whisk cream,eggs,nutmeg,salt and pepper in large bowl; stir in 2 cups cheese.
• Pour over vegetable mixture in baking dishes;stir to mix vegetables with cream.
• Sprinkle with remaining cheese.
• Bake until knife inserted in centers comes out clean and tops are golden brown, about 30 minutes.
• Cool 10 minutes, sprinkle with parsley and serve.