Noodlingwitheggplantsandmushrooms Recipes

EGGPLANT AND MUSHROOM RIGATONI

Steps:

• In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
• Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
• Season with salt and pepper.
• Add the tomato pasta and stir. Cook for one minute.
• Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
• Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
• Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
• While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
• Cook the pasta according to package direction.
• Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
• Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
• Taste and add more salt or pepper if needed.
• Serve with fresh herbs.

ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
• Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

EGG NOODLES WITH PEAS AND MUSHROOMS

Steps:

• Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
• Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.

EGG NOODLES WITH MOREL MUSHROOMS AND GARBANZO BEANS

Steps:

• Bring broth and mushrooms to simmer in heavy small saucepan. Remove from heat; let stand until mushrooms soften, about 12 minutes. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid in pan. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add mushrooms and reserved soaking liquid, leaving any sediment in pan. Add wine and garbanzo beans. Boil until mushrooms are tender and sauce is reduced by half, about 8 minutes.
• Add noodles, 1/2 cup cheese and thyme to sauce. Toss until sauce coats noodles, about 2 minutes. Season with salt and pepper. Serve with remaining cheese.