Posts Tagged ‘Italian’

Mushroom, Basil and Goat Cheese Lasagna Roll-Ups (Foodservice portion)

This vegetarian mushroom lasagna recipe boasts big flavor from meaty sautéed cremini mushrooms, basil and goat cheese.

Yield: 18 servings

Serving size: 1 roll up

Ingredients

  • 18 dry lasagna noodles (about 1 pound)
  • 2 tablespoons olive oil
  • 1 pound sliced baby portabella mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 pints ricotta cheese
  • 8 ounces goat cheese
  • 2 eggs, slightly beaten
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F.  Cook lasagna noodles according to package directions, drain and rinse to cool.  Spray shallow hotel pan with cooking spray or oil.

2. Meanwhile, in a large heavy skillet, heat olive oil.  Sauté onions, garlic and mushrooms 5 minutes.

3. In a bowl, blend together ricotta, goat cheese, egg, basil, oregano, pepper and salt.

4. Working with one noodle at a time, spread with about 3 tablespoons of cheese mixture and then about 3 tablespoons mushroom mixture.  Roll up noodle, place in prepared pan seam side down.  Fill pan 3 by 6 roll ups.  Once all rolls are filled, top with remaining ricotta mixture.

5. Cover and bake 45 minutes.  Uncover and top with mozzarella.  Return to oven 5 to 10 minutes longer or until cheese is melted and beginning to brown.

Nutrition Facts:

Calories: 250; Total Fat: 10g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 310mg; Protein: 17g; Carbohydrates: 22g; Dietary Fiber: 4g

Family portion

Fettucine Profumate (Foodservice portion)

This creamy, aromatic fettuccine recipe is chock full of mushroom flavor.

Yield: 20 servings

Serving size: 1 cup of pasta with 3/4 cup vegetables

Ingredients

  • 2 1/2 pounds dry fettuccine nests
  • 1/2 cup unsalted butter
  • 1/2 cup truffle or olive oil
  • 1 1/2 pounds Baby Bella (Cremini) Mushrooms – roughly chopped
  • 2 large carrots, peeled and minced
  • 5 stalks celery, minced
  • 2 onions, minced
  • 3 cloves garlic, minced
  • 2 1/2 cups heavy whipping cream
  • 2 1/2 ounces grappa or brandy
  • 3 tablespoons fresh flat leaf Italian parsley, chopped
  • 1 tablespoon corn starch, dissolved in 2 tablespoons of water
  • 2 1/2 cups reduced sodium chicken broth
  • 2 1/2 cups grated Parmigiano Reggiano

Directions

1. Cook the pasta as package directs.

2. Meanwhile, in a large sauté pan or rondeau heat butter and truffle oil over medium heat.  When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring occasionally.

3. Remove pan from heat and pour the grappa in.  Mix well and carefully return to heat to avoid flaming the alcohol, and cook until grappa has evaporated.

4. Add broth lower heat slightly and allow to simmer for approx 10 minutes, stirring as necessary. Add the cornstarch mixture, cream, and Parmigiano.  Reduce heat to lowest setting and allow to simmer for approx 5 minutes. Adjust seasoning with salt and pepper.

5. Add drained pasta to the sauce; toss well to combine. Transfer to pan for service. Garnish with additional Parmigiano if desired and serve immediately.

Nutrition Facts:

Calories: 430; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 55mg; Sodium: 190mg; Protein: 12g; Carbohydrates: 48g; Dietary Fiber: 2g

Family portion

Mushroom Chicken Piccata (Foodservice portion)

Adding mushrooms to chicken piccata intensifies the flavor of this Italian classic.

Yield: 20 Servings

Serving size: 4 oz chicken with 1/4 cup mushroom sauce

Ingredients

  • 20 (4-ounce) thin cut chicken cutlets
  • Salt and freshly ground black pepper
  • 6 tablespoons olive oil, divided
  • 3 3/4 pounds cremini mushrooms, quartered
  • 1/4 cup minced fresh garlic
  • 1 1/4 cup dry white wine, or 1 cup unsweetened apple juice plus 1/4 cup water
  • 2 1/2 cups low-sodium chicken broth
  • 5 lemons
  • 1/2 cup capers, undrained

Directions

1. Cut 20 thin lemon slices from about half of the lemons, discarding ends; juice remaining lemons.

2. Season chicken with salt and pepper and heat a large sauté pan or rondeau over medium heat.  Add a thin film of olive oil; working in batches and adding oil as needed, cook chicken to an internal temperature of 165° turning once, cooking about 2 minutes per side browning well.  Remove to hotel pan; cover to keep warm.

3. In the same pan, adding oil and working in batches as needed, cook mushrooms and garlic over medium high heat in a single layers without stirring for about 5 minutes or until browned.  Flip mushrooms and cook another 2 minutes.  Remove mushrooms to large bowl.

4. Add wine and scrape up any browned bits in the pan.  Return all mushrooms to pan, bring to a boil and add stock, then return heat until it is bubbling nicely.  Add lemon slices, lemon juice and capers to pan and continue cooking sauce till it becomes a glaze, about 2 more minutes.

5. Pour sauce over chicken and serve.

Nutrition Facts:

Calories: 420; Total Fat: 25g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 660mg; Protein: 20g; Carbohydrates: 25g; Dietary Fiber: 2g

Family portion

Mushroom Bruschetta

Serve sautéed mushrooms, shallots and garlic atop toasted baguette slices for an exciting go-to appetizer recipe.

Yield: 16-18 servings

Serving Size: 1 baguette slice with 1 tbsp. prepared bruschetta

Ingredients

1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove

Directions

Heat oven to broil.  Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden.  Remove and set aside.

Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned; about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.

Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

Nutrition Facts:

Calories: 70; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 120mg; Protein: 2g; Total Carbohydrate: 12g; Dietary Fiber: 1g

Vegetarian Mushroom Calzones

These vegetarian calzones get their decadence from mushrooms sautéed with butter, garlic and parsley. Try them for a quick and easy meal that can be pulled together in about 30 minutes.

Yields: 2 large calzones

Serving size: 1 calzone

Ingredients

3 tablespoons unsalted butter
8 ounces mushrooms – sliced
1 tablespoon fresh flat leaf Italian Parsley – roughly chopped
2 cloves garlic – minced
cornmeal
13.08 ounces of refrigerated classic pizza crust
1/2 cup ricotta cheese – divided
1/2 cup mozzarella cheese – divided
salt/pepper
extra virgin olive oil – enough to brush on calzones

Directions

Place your pizza stone {or upside down rimmed baking sheet} into oven. Preheat oven to 450 degrees.

WHILE the oven is preheating, into a sauté pan, add: butter and melt over medium heat. Add: mushrooms, garlic and parsley and sauté for approximately 5 minutes. Set aside to cool.

Sprinkle a small amount of cornmeal onto your clean work surface {so pizza does not stick} Unroll the pizza dough and cut it in half.

To assemble: Place 1/2 of the mozzarella cheese about 1″ from the bottom of the dough in a straight line. Top with 1/2 of the ricotta mixture. Top with 1/2 of the cooled mushroom mixture. Season with salt pepper. Using your finger, or pastry brush, LIGHTLY dab water onto the edges of the dough. CAREFULLY fold the dough over itself sealing the edges. Use the tines of a fork to crimp the edges. Continue with other piece of dough.

Transfer your calzones to the oven {A pizza peel is recommended but if you don’t have a pizza peel, a large grill spatula will work in a pinch} and onto pizza stone {or upside down baking sheet}. Bake for approximately 10-12 minutes or until golden.

Carefully remove calzones from oven. Lightly brush the tops with olive oil. Allow calzones to cool slightly prior to serving.

Nutrition Facts

Calories: 820; Total Fat: 33g; Saturated Fat: 16g; Cholesterol: 70mg; Sodium: 1640 mg; Protein: 32g; Total Carbohydrate: 98g; Dietary Fiber: 4g

Mushroom Chicken Piccata

Adding mushrooms to chicken piccata intensifies the flavor of this Italian classic.

Yield: 4 Servings

Serving size: 4 oz chicken with 1/4 cup mushroom sauce

Ingredients

4 chicken cutlets (4 ounces each)
Salt
Freshly ground black pepper
4 teaspoons olive oil, divided
12 ounces crimini mushrooms, quartered
2 teaspoons minced fresh garlic
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 tablespoons capers, with juice

Directions

Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.

In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 minutes. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. Add the chicken to the sauce and heat through, then serve.

Nutrition Facts:

Calories: 420; Total Fat: 25g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 660mg; Protein: 20g; Carbohydrates: 25g; Dietary Fiber: 2g

Foodservice portion

Pappardelle with Mushroom Bolognese

Yields 24 servings

Ingredients

2 cups extra-virgin olive oil, divided
3 lbs. ground pork
1 lb. (2 qts.) sliced shiitake mushrooms
1 lb. 4 oz. (2 qts.) sliced cremini mushrooms
1 lb. guanciale or pancetta, minced
Salt
Freshly ground black pepper
2 qts. milk
1 lb. 4 oz. finely diced carrot
1 lb. 4 oz. finely chopped celery
1 lb. 4 oz. finely chopped fennel
3 cups minced red onion
12 cloves garlic, sliced
1 qt. red wine
8 lbs. canned diced San Marzano tomatoes
1 lb. chopped fresh basil, divided
¼ cup chopped fresh sage
1 cup heavy cream
6 lbs. fresh pappardelle ribbons
2 lbs. grated Parmigiano-Reggiano cheese

Directions

In a large pan, add half of the oil and let it get very hot over high heat. Add the pork and brown. Add the mushrooms and cook, stirring, for 5 minutes. Reduce the heat to medium. Season with salt and pepper, then stir in the milk. Simmer until the liquid is reduced by half.

In a large pot, heat the remaining oil and render the guanciale over medium heat. Add the carrots, celery, fennel, onion, and garlic and sweat until tender. Deglaze with the wine. Simmer until the liquid is reduced by half. Add the tomatoes, half of the basil, the sage, and the cooked pork mixture. Stir and cook until thick and flavorful. Remove from the heat and cool. Stir in the cream. Refrigerate until service.

For each serving, to order: Cook 4 oz. pappardelle in salted boiling water until al dente. Reheat 1 ½ cups Bolognese sauce and stir in the pasta. Plate and garnish with 2 oz. cheese and some of the remaining basil.

Fettuccine Profumate

This creamy, aromatic fettuccine recipe is chock full of mushroom flavor.

Yield: 8 servings

Serving size: 1 cup of pasta with 3/4 cup vegetables

Ingredients:

1 pound of Fettucine Nests
8 ounces Baby Bella {Crimini} Mushrooms – roughly chopped
1 small carrot – peeled and minced
2 stalks celery – minced
1 small onion – minced
1 clove garlic – minced
1 cup heavy whipping cream
1 ounce grappa
1 tablespoon fresh flat leaf Italian parsley – chopped
1 tablespoon corn starch {dissolved in 2 tablespoons of water}
3 tablespoons unsalted butter
3 tablespoons truffle oil
1 cup broth
1 cup Parmigiano Reggiano – grated
salt and pepper

Directions:

Gently wipe your mushrooms clean with a paper towel. Into a large sauté pan heat butter and truffle oil over medium heat. When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Allow to cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring as necessary. Season lightly with salt. Remove pan from heat and pour the grappa in. Mix well and carefully return to heat and cook until grappa has evaporated. Add broth lower heat slightly and allow to cook for approx 10 minutes, stirring as necessary. Add the corn starch {which has been dissolved in water} and mix together until it thickens. When thickened, add cream, Parmigiano and season lightly with pepper. Reduce heat to lowest setting and allow to simmer for approx 5 minutes.

While sauce is nearing the final stages cook your pasta in generously seasoned water until al dente. Drain well and add to the sauce pan. Toss well to combine. Transfer to serving bowl, garnish with additional Parmigiano if desired and serve immediately.

Nutrition Facts:

Calories: 430; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 55mg; Sodium: 190mg; Protein: 12g; Carbohydrates: 48g; Dietary Fiber: 2g

Foodservice portion

Mushroom, Basil and Goat Cheese Lasagna Roll-Ups

This vegetarian mushroom lasagna recipe boasts big flavor from meaty sautéed cremini mushrooms, basil and goat cheese.

Yield: 9 servings

Serving size: 1 rollup

Ingredients

9 lasagna noodles
1 tablespoon olive oil
8 ounces sliced baby portabella Mushrooms
½ brown onion, diced
1 clove garlic, minced
1 pint ricotta cheese
4 ounces goat cheese
1 egg, slightly beaten
4 large leaves fresh basil
1 tablespoon dried oregano
Fresh ground pepper
½ teaspoon kosher salt
¾ cup grated mozzarella cheese

Directions

Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions, drain and rinse to cool.

Meanwhile, in a heavy skillet, heat olive oil. Sauté onions, garlic and mushrooms 5 minutes.

In a medium bowl, blend together ricotta, goat cheese, egg, basil, oregano, pepper and salt.

One noodle at a time, spread a layer of cheese and then a light layer of mushroom/onion mixture.

Roll up noodle, place in baking pan.

Once all rolls are filled, top with remaining ricotta mixture and sprinkle with mozzarella.

Bake for one hour or until cheese is melted and golden brown.

Nutrition Facts:

Calories: 250; Total Fat: 10g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 310mg; Protein: 17g; Carbohydrates: 22g; Dietary Fiber: 4g

Foodservice portion

Mushroom Barley Risotto

Surprise taste buds by lightening up traditional risotto. Mushrooms, barley and basil combine in this hearty, vegetarian dish.

Yield: 4 portions

Serving Size: 1 1/2 cups prepared

Ingredients

3 tbs parmesan cheese, grated
4 cups fat-free chicken or vegetable broth
Salt
2 tbs Chopped fresh basil
2 tbs Chopped shallots
1 lb Portabella or white button mushrooms, trimmed and sliced
1 cup dry white wine
3 cup Pearl barley, sorted and rinsed
1 Small onion, chopped
2 tbs Olive oil

Directions

In a saucepan, bring the broth to a boil. Cover the pan and turn off the heat.

Heat 1 tablespoon of the olive oil in a deep skillet over a medium flame. Add the onion and sauté until soft. Reduce the heat to low. Add the barley and stir it to coat with oil. Add the wine and cook, stirring, until wine is absorbed. Add the hot broth, 1/2 cup at a time, stirring frequently and adding 1/2 cup more of broth each time the previous addition is almost absorbed. This should take about 30 minutes. (You may have a little broth left over.) If the barley is not yet tender and all the broth is gone, add a little water and cook until it is tender.

Put remaining 1 tablespoon of the olive oil in a skillet over a medium-high flame. Add the mushrooms and shallots and sauté until mushrooms are golden and shallots are soft, about 5 minutes. (If the mixture begins to stick, remove the skillet from the flame and spray the mushrooms with nonstick cooking spray. Return the skillet to the heat and cook until the mushrooms are golden and shallots are soft.)

Stir the mushroom mixture and basil into the barley. Season with salt and pepper. Serve immediately, sprinkled with Parmesan cheese.

NUTRITION FACTS per serving

Calories: 257; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 3mg; Sodium: 167mg; Protein: 8g; Total Carbohydrate: 36g; Dietary Fiber: 2g