Posts Tagged ‘What’s Gaby Cooking’

Mushroom and Chicken Parmesan Pasta

Finely diced mushrooms are mixed with ground chicken to make for a totally easy and filling meal. Plus the combination of meat and mushrooms is bumping up your protein and vegetable intake, so it’s really a win-win situation!

Ingredients

10 ounces dry spaghetti
2 tablespoons olive oil
1 pound crimini or baby bella mushrooms, finely diced
2 cloves garlic, finely chopped
1/2 pound ground chicken
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1/2 cup grated Parmesan
1/4 cup chopped chives

Directions

Cook the pasta according to the package directions. Drain and return the pasta to the pot.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown. Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes

Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the chives.

Pan-Roasted Mushroom Salad

Put away the casserole dish. Gaby from What’s Gaby Cooking is feeling spring fever with her latest recipe for Pan-Roasted Mushroom Salad.

Ingredients:

16 ounces crimini mushrooms, cleaned and stem removed
4 tablespoons high quality olive oil
4 cloves garlic, minced
2 handfuls fresh arugula
2 lemon slices
Kosher salt and freshly cracked black pepper

Directions:

Heat a large skillet over medium-high heat. Add the oil and wait for 30 seconds.

Add the mushrooms and cook, stirring very infrequently for 10-12 minutes until the edges start to turn golden brown.

At the last minute, add the garlic and season with salt and pepper. Sauté for 60 seconds until the garlic is fragrant.

Remove the skillet from the heat and let the mushrooms cool for about 5 minutes before adding in the arugula. Once the arugula has been added, toss everything so the greens are coated in the garlic olive oil mixture and serve immediately. Add the juice of a few lemon slices for an extra zip.

Pan Roasted Mushrooms with Scrambled Eggs

Gaby from What’s Gaby Cooking shares a recipe for Pan Roasted Mushrooms that will make you rethink your basic scrambled eggs.

Serves 4

Ingredients:

8 ounces Crimini mushrooms, cleaned and cut into quarters
1 teaspoon olive oil or butter
½ teaspoon dried thyme
½ teaspoon garlic powder
8 large eggs
Shredded parmesan cheese

Directions:

Heat the olive oil over high heat. Once hot, add the mushrooms, dried thyme and garlic powder and sauté for 10 minutes until the mushrooms are soft and their flavor deepens, almost to the point of caramelization to bring out their earthly and decadent flavor. Once fully cooked, remove from the pan and season with salt and pepper.

In the same pan, add a touch more olive oil or butter if needed and heat over medium high heat. In a medium bowl, crack the eggs and whisk together. Carefully pour the eggs into the hot pan and using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly.

Once the eggs are cooked, season them with salt and pepper and transfer even portions to 4 plates. Add equal amounts of mushrooms to all 4 plates and sprinkle with chives and freshly grated parmesan cheese. Serve immediately.

Mushroom, Herb and Cheese Whole Wheat Pasta

Gaby from What’s Gaby Cooking shares a light and refreshing mushroom pasta dish, the perfect dish for summer entertaining or long winter nights.

Ingredients

2 tablespoons olive oil, divided
10 ounces mushrooms, any variety will work, cut into thin slices
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
10 ounces dried whole-wheat pasta
¼ cup fresh basil leaves, cut into a chiffonade
½ cup Parmesan cheese, shredded

Directions

  1. Bring a large pot of water to boil.
  2. Heat 2 tablespoons of olive oil in a heavy bottom skillet over medium high heat.
  3. Add the mushrooms and sauté for about 10-15 minutes, stirring occasionally, until the mushrooms are golden brown and caramelized. Reduce the heat to medium and add in the garlic and shallot and sauté for a few minutes more until the shallot is just translucent.
  4. Taste the mixture and season with salt and pepper, as needed.
  5. Add the pasta to the boiling water and cook according to the package directions. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the pasta. Add the cooked pasta and remaining water to the mushroom mixture and toss to combine. Adjust salt and pepper as needed and top with basil and Parmesan cheese. Toss everything together to combine and serve.

Mushroom, Potato and Chorizo Tacos

Gaby from What’s Gaby Cooking shares a blended chorizo and mushroom taco recipe that will add the necessary spice to your summer nights!

Ingredients

2 medium red-skin potatoes cut into 1/2-inch cubes (about 1 1/2 cups)
6 ounces Mexican chorizo sausage, casing removed
1 small yellow onion, finely chopped
10 ounces baby bella or cremini mushrooms, thinly sliced
12 soft corn tortillas

Toppings:
Lime
Cilantro
Cotija Cheese
Salsa

Directions

  1. In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
  2. In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
  3. Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
  4. Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
  5. Reduce the heat to low and set aside.
  6. Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
  7. Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.

Mushroom and Fontina Tartine

Gaby from What’s Gaby Cooking prepares a Mushroom and Fontina Tartine that is so simple and delicious; you will instantly fall in love.

Serves 4

Ingredients

1 pound assorted mushrooms (crimini, button, portobellos), cleaned and cut into bite sized pieces
5 sprigs fresh thyme
2 tablespoons olive oil
salt and pepper to taste
4 slices whole grain bread
4 teaspoons unsalted butter, at room temperature
1 ½ cup shredded Fontina cheese

Directions

1. Preheat the oven to 425 degrees F.
2. Arrange the mushrooms on a baking sheet. Scatter the fresh thyme on top of the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper.
3. Transfer the baking sheet into the oven and roast for 25 minutes. Remove the baking sheet from the oven, give the mushrooms a flip onto the other side and finish roasting for 5-10 minutes longer.
4. Once the mushrooms have roasted, remove them from the oven and set aside.Place the 4 pieces of toast onto a new baking sheet and spread 1 teaspoon of butter on each piece of toast.
5. Place the toast into the oven for 2 minutes just until the butter is melted.
6. Remove the toast from the oven and evenly distribute the shredded cheese on top. Place the baking sheet back into the oven and bake for 3-4 minutes until the cheese is fully melted.
7. Remove the baking sheet from the oven and top each piece of bread with a spoonful or two of the mushroom mixture. Sprinkle with extra salt and pepper if needed and serve immediately.