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Posts Tagged ‘mushrooms’

 

Ingredients:

2014-03-14-mushrooms2-thumb

1 pound fresh whole or halved mushrooms
1 small onion, thinly sliced and separated into rings

For Marinade:

1 cup SOOC Garlic EVOO
1/4 cup SOOC Sicilian Lemon balsamic vinegar
1 teaspoon salt
1 teaspoon fennel seed
1 teaspoon dried basil leaves
1/2 teaspoon minced garlic
1/4 teaspoon black pepper

Directions:

Combine mushrooms and onion in medium mixing bowl. Set aside.

For marinade, blend all marinade ingredients in small mixing bowl. Combine mushrooms and onions into the mixture. Toss and cover. Refrigerate 1-2 days, stirring occasionally. Remove mushrooms and onions from marinade. Serve over a fresh grilled steak or chicken breast! Substitute Sicilian Lemon balsamic with Fig balsamic for a more savory option.

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8-12 ounces fresh pappardelle pasta
3 tablespoons Arbequina Extra Virgin Olive Oil
½ bunch asparagus, cut into 1-inch lengths
½ large onion, halved and sliced
¼ pound wild or cultivated mushrooms, cleaned and cut into bite-sized pieces
Salt and freshly ground pepper to taste
¾ cup dry white wine
2 tomatoes, chopped
2 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
Arbequina EVOO, to drizzle

Directions:

Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
Pre-heat a large sauté pan. Add the 3 tablespoons olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and mushrooms, and cook an additional minute. Season with salt and pepper. Deglaze with the wine and continue cooking until reduced by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.

Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check the seasonings and adjust as needed. Divide the pasta among 4 serving bowls, top with the Parmesan, and drizzle with extra virgin olive oil. Serves 4.

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