Spinach and Mushrooms with Truffle Oil

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Fresh truffles cost hundreds of dollars per pound. A drizzle of truffle oil gives a similar flavor and aroma for a fraction of the price.

6 servings

Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced
  • 1 large shallot, chopped
  • 1 1/2 9-ounce bags fresh spinach leaves
  • 1 to 2 teaspoons truffle oil*

Preparation

  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
  • Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
  • *Sold at some supermarkets and at specialty foods stores and Italian markets.

Tortellini with Porcini Mushroom Sauce

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4 to 6 servings

  • Prep: 20 minutes
  • Total: 20 minutes

Ingredients

  • 1 ounce dried porcini mushrooms*
  • 2 8-ounce packages dried three-cheese tortellini (such as Barilla)
  • 2 tablespoons (1/4 stick) butter
  • 1 cup sliced shallots
  • 4 teaspoons chopped fresh thyme, divided
  • 1/2 cup whipping cream
  • 3/4 cup freshly grated Parmesan cheese, divided

Preparation

  • Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
  • Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sauté until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
  • Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Mushroom Soup with Hazelnut Gremolata

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Gremolata is traditionally made with chopped garlic, parsley, and lemon peel; this one incorporates chopped hazelnuts and uses orange peel instead of lemon.

6 servings

Ingredients

Preparation

  • Place porcini in 1 cup hot water. Let soak until soft, about 20 minutes. Strain, reserving soaking liquid. Coarsely chop porcini.
  • Melt 2 tablespoons butter in large pot over medium-high heat. Add onion and carrot and sauté until soft, about 5 minutes. Add 1 pound crimini mushrooms; sprinkle with salt. Sauté until mushrooms are soft and browned, about 5 minutes. Add porcini and sauté 3 minutes. Add 3 cups broth and reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth, adding more broth by 1/2 cupfuls as needed. Return soup to pot.
  • Mix parsley, oil, hazelnuts, orange peel, and garlic in small bowl. Set gremolata aside.
  • Melt remaining 2 tablespoons butter in heavy large saucepan over medium-high heat. Add 12 ounces assorted mushrooms and sauté until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among bowls. Top with sautéed mushrooms and gremolata.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Mushroom and Leek Soup with Parsley Dumplings

Written by admin on . Posted in Recipes

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

6 to 8 servings


Ingredients

Soup

  • 2 cups water
  • 3/4 ounce dried porcini mushrooms
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 4 garlic cloves, minced
  • 1 pound crimini (baby bella) mushrooms, sliced
  • 1 teaspoon finely chopped fresh thyme
  • Fine sea salt
  • 3 tablespoons dry Sherry
  • 1 1/2 cups chopped onion
  • 3 cups thinly sliced leeks (white and pale green parts only; about 2 large)
  • 8 cups Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
  • Pinch of cayenne pepper

Parsley Dumplings

  • 3/4 cup (scant) low-fat cottage cheese
  • 6 tablespoons (3/4 stick) butter, room temperature, divided
  • 2 large eggs, room temperature
  • 1 cup all purpose flour, divided
  • 1 teaspoon fine sea salt
  • Pinch of ground nutmeg
  • 1/4 cup finely grated Parmesan cheese
  • 3/4 cup finely chopped fresh Italian parsley

Preparation

Soup

  • Bring 2 cups water and porcini mushrooms to boil in small saucepan. Remove from heat, cover, and soak 20 minutes. Using slotted spoon, transfer mushrooms to work surface; slice thinly. Reserve cooking liquid.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes. Add Sherry; stir until liquid is absorbed, about 1 minute. Set mushroom mixture aside.
  • Heat 1 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about 15 minutes.
  • Bring broth to simmer in large pot over medium-high heat. Pour in reserved mushroom cooking liquid, leaving sediment behind. Add all mushrooms, onion mixture, and cayenne. Simmer 1 minute to heat through. Season to taste with salt. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.

Parsley Dumplings

  • Puree cottage cheese in mini processor until smooth. Using electric mixer, beat 3 tablespoons butter and eggs in medium bowl. Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat on low speed just to blend. Stir in 1/2 cup flour, cheese, and parsley.
  • Bring large pot of salted water to boil. Using teaspoon, scoop piece of dough about size of cherry. Holding spoon just above boiling water, use second spoon to push dough into water. Working quickly, repeat about 10 more times. When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • Melt 3 tablespoons butter in large skillet over medium heat. Working in 2 batches, add dumplings to skillet. Cook until brown in spots, 2 to 3 minutes per side.
  • Bring soup to simmer. Divide dumplings among wide shallow bowls. Divide soup among bowls and serve.