Posts Tagged ‘side’

Tri-Color Pasta and Portabella Salad

Meaty mushrooms bring satisfying flavor to the pasta salad – a light, quick and easy meal.

Servings: 6-8

Serving Size: 1 cup prepared recipe


1 13-ounce box of thin spaghetti * I recommend whole wheat for additional health benefits
6 ounces portabella mushrooms, roughly chopped
1 large red pepper, thinly sliced
1 large yellow pepper, thinly sliced
1 large orange pepper, thinly sliced
1 small white onion, diced
Olive oil
Salt and pepper to taste
1/2 cup Pecorino Romano grated cheese
Roughly two handfuls of fresh arugula


4 ounces white wine vinegar
1 ounce olive oil
1 chopped garlic clove
1/2 teaspoon dried mustard powder
1/8 teaspoon cayenne pepper
Dash of dried oregano


Prepare/boil your pasta and drain. Set aside. To prevent the pasta from sticking, drizzle a bit of olive oil over spaghetti, and toss.

Whisk together all of the ingredients for the dressing, and set aside.

Pour a tablespoon of olive oil into a sauté pan. Once heated, add all of the peppers, half of the diced onion, and all of the mushrooms. Continue to toss in pan until the onions are just softened. Make sure not to overcook as you want the peppers to still be a bit crunchy. Season with salt and pepper.

Once the vegetables are ready, combine both the pasta and the vegetables in a serving bowl. Toss in the arugula and the other half of the onion. I like a bit of crunch in my pasta salads, which is why I only cook half of the onion and add the other half in raw.

Finally, drizzle your dressing over the salad and toss to combine, making sure to scoop to the bottom to pick up any mushrooms that may have fallen! You wouldn’t want to miss out.

Nutrition Facts

Calories: 290; Total Fat: 6g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 260mg; Protein: 14g; Total Carbohydrate: 50g; Dietary Fiber: 9g

Mushroom Sage Focaccia


1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon yeast
1 1/4 teaspoons salt, divided
2 tablespoons olive oil, divided
½ cup water
1 cup sliced shiitake mushrooms
1 tablespoon diced shallot
1 tablespoon fresh chopped sage


Mix together flours, yeast, and salt in a large bowl or stand mixer. Slowly add 1 tablespoon olive oil and the water while stirring the dry ingredients. Once the dough comes mostly together in a large ball, work it together with your hands, then turn out onto a floured surface. Knead dough to form a smooth ball, then place in a greased bowl. Cover and let rise until doubled in bulk; about two hours.

Punch down dough and turn out onto a floured surface. Roll out dough into a large circle or rectangle and let rest.

Meanwhile, heat a small saucepan over medium. Add ½ tablespoon olive oil and heat through. Add the mushrooms, shallot, and sage, and saute until the mushrooms are softened and fragrant, about 5 minutes.

Make indentations in the dough using your fingers, then drizzle remaining olive oil over the top. Scatter mushroom mixture over the dough, then sprinkle on remaining salt.

Bake at 375 degrees on a pizza stone or greased baking sheet for 35-45 minutes, until golden brown.

Quinoa with Mushrooms and White Wine

Yield: 6 servings


2 cups white quinoa
1 large onion, chopped
1/4 pound button mushrooms cleaned  and chopped
4 tablespoons  olive oil
2 cups dry white wine (like Chardonnay , Sauvignon blanc or Pinot Grigio)
1-2 teaspoons salt (to taste)


Heat 1 tablespoon of olive oil in a medium pot, add the quinoa and stir. Add 3 cups of water and 1 cup white wine, cover leaving open a crack and bring to a boil. Cook until the liquid is totally absorbed. Set aside and let stand for 10 minutes.

While the quinoa is cooking, heat 3 tablespoons of olive oil in a frying pan, sauté the onion and mushrooms until the onion is soft and translucent ( 5-7 minutes). Add the wine,  bring to a simmer and let cook until most of the liquid has evaporated, ( 5-7 minutes).

Mix the mushrooms and onion into the quinoa and serve hot.