Posts Tagged ‘Featured Recipe’

Tagliatelle Pasta with a Light Mushroom Sauce

This recipe for Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.

serves 4

Ingredients

1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
asiago cheese

Directions

Thinly slice the mushrooms and set aside.

In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic. Cook until soft, about 3 minutes. Add the mushrooms, stir and cook over medium low until caramelized and soft. This step will take about 6 – 10 minutes depending on the heat of your stove. Stir in the thyme and chili flakes, then remove from the heat.

Cook the pasta according to package directions. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil. The heat of the pasta and the moisture on left from draining will heat the mushrooms. At this point if you are using the artichoke hearts stir them in.

Season to taste with salt and pepper. Grate cheese over the top. Serve.

Mushroom and Chicken Quesadilla

This easy mushroom and chicken quesadilla recipe is one that the whole family will enjoy, making it a win-win for busy back-to-school weeknight schedules!

Makes 4-6 servings

Ingredients:

1 tablespoon olive oil
1 pint sliced portabella mushrooms
1/2 medium onion, diced
2 cooked chicken breast, sliced
4 (10-inch) corn or flour tortilla
1 tablespoon butter or olive oil
1 (10-ounce) package pepper jack or mozzarella cheese, grated

Directions:

Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, onion, and chicken and sauté until chicken is heated through and mushrooms and onions have become tender, about 3-5 minutes.

Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel.
Add butter or olive oil to skillet, over medium heat. Add one tortilla to the skillet, top with one-fourth of the following: cheese, mushroom, onion and chicken mixture. Cook until cheese begins to melt and tortilla begins to brown on the underside. Fold tortilla over to close. Remove from skillet and serve warm.