Vic Reeves Stilton Spaghetti With Mushrooms Recipes

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VIC REEVES' STILTON SPAGHETTI WITH MUSHROOMS



Vic Reeves' Stilton Spaghetti With Mushrooms image

Adapted from a recipe found on the UKTV website. I know some people adore Stilton, but for those who don't - and I'm among them - simply substitute a tasty cheese that you like and that you know works well in cooking. UPDATE: Thanks to Noo, I now know who Vic Reeves is. Well, in general terms! In posting this recipe, which I did modify from the original recipe (but I can no longer remember which elements are in the original recipe, and which I added), I had absolutely no idea who he was. I just assumed he was a chef I hadn't heard of. Well he evidently isn't a chef, but he's still basically someone I hadn't - and you maybe haven't - heard of! It's just that when I adapt recipes, I always like to acknowledge where they initially came from.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

300 g spaghetti
25 g butter
2 garlic cloves, crushed
225 g button mushrooms, sliced
225 g large open cup mushrooms, sliced
1 teaspoon thyme
225 g mature Stilton cheese, crumbled
150 ml double cream
salt, to taste
fresh ground pepper, to taste
2 large eggs, beaten
fresh basil leaf

Steps:

  • Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until the spaghetti is just tender.
  • Meanwhile, melt the butter in a large (preferably non-stick) pan, add the garlic, mushrooms and thyme and saute for 5 minutes, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until the consistency is smooth and melted. Remove the pan from the heat and season to taste with salt and freshly ground black pepper.
  • Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon either into one large, or four individual ovenproof dishes. Bake for 20-25mins (slightly less if cooking in the individual dishes) or until golden and crusty on top. Serve garnished with more fresh basil leaves.

Nutrition Facts : Calories 748.7, Fat 39.4, SaturatedFat 23.6, Cholesterol 213.7, Sodium 878.5, Carbohydrate 69.5, Fiber 3.6, Sugar 3.4, Protein 29.7

SPAGHETTI WITH WILD MUSHROOMS



Spaghetti with Wild Mushrooms image

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove garlic, finely chopped
1 to 2 small dried red chiles, pounded or very finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
1 pound (455 grams) dried spaghetti
A small handful grated Parmesan
1 handful fresh parsley, roughly chopped
2 ounces (55 grams) unsalted butter

Steps:

  • Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.
  • Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

BLUE CHEESE PASTA



Blue cheese pasta image

A great pasta dish that uses up your Christmas storecupboard faves

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Snack, Supper

Time 20m

Number Of Ingredients 7

400g penne pasta
25g butter
1 onion , thinly sliced
1 garlic clove , crushed
1 tbsp fresh chopped sage , or 1 tsp dried
100g stilton , cubed
handful toasted walnuts , chopped

Steps:

  • Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

Nutrition Facts : Calories 554 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.63 milligram of sodium

SPICY SPAGHETTI WITH GARLIC MUSHROOMS



Spicy spaghetti with garlic mushrooms image

A low fat, fail-safe pasta dish that proves that it's just as easy to whip up a meal as it is to turn on the microwave

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 9

2 tbsp olive oil
250g pack chestnut mushroom, thickly sliced
1 garlic clove, thinly sliced
small bunch parsley, leaves only
1 celery stick, finely chopped
1 onion, finely chopped
400g can chopped tomato
1⁄2 red chilli, deseeded and finely chopped, (or use drieds chilli flakes)
300g spaghetti

Steps:

  • Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
  • Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.

Nutrition Facts : Calories 346 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.35 milligram of sodium

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