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Joined: Nov 2006
Oh, this is a fun search! Here is a recipe that my brother sent me from a restaurant in Orlando. It's a very simple but tasty dish.
* Exported from MasterCook *
Pappardelle Farnese
Recipe By :Enzo - On the Lake Restaurant (Orlando)
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound dried pappardelle pasta
6 ounces shitake mushrooms -- sliced
24 leaves arugula -- stems removed
4 Tablespoons extra virgin olive oil
salt -- to taste
coarse black pepper -- to taste
1 1/2 ounces grated parmesan cheese
Warm olive oil medium heat. Saute mushrooms until they begin to crisp.
Stir in a pinch of salt and black pepper. Add additional oil if mixture
is too dry.
Stir in cooked pasta, and add whole arugula leaves. Toss well in
skillet. Add Parmiggiano and serve immediately.
Serve with a light red Italian wine.
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Here's one I found in Mastercook. I haven't tried it, but it sure sounds good!
* Exported from MasterCook *
Shitake Potpie
Recipe By :© 1995 Cole Group, Inc.
Serving Size : 8 Preparation Time :0:00
Categories : Miscellaneous
Amount Measure Ingredient -- Preparation Method
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3/4 pound shiitake mushrooms
cut into 1/4" thick slices
16 baby carrots
cut into 1" lengths
1/2 pound green beans
stems removed and cut into 1" lengths
1/2 pound tofu -- cut into 1" cubes
8 green onions
trim and cut into 1" lengths
1 tablespoon butter
1 large onion -- diced
3 cloves garlic -- diced
2 cups Bechamel Sauce -- see recipe
1 tablespoon fresh rosemary -- minced
1 1/2 tablespoons parsley -- minced
1 tablespoon fresh oregano -- minced
1 tablespoon fresh basil -- minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 pound purchased puff pastry
1 egg
1 tablespoon water
Melt butter in a 5-quart Dutch oven over medium heat. Saute onion and garlic for 6 to 7 minutes. Add mushrooms and cook for 5 minutes more. Add carrots, green beans, tofu, green onions, Bechamel Sauce, rosemary, parsley, oregano, basil, salt, and pepper. Cook for 5 minutes. Remove from heat and place in 8 individual 1-cup ovenproof dishes or a 2 1/2-quart baking dish. Cool in refrigerator (about 2 hours). While vegetable mixture is cooling, prepare oil pastry or defrost purchased puff pastry. Preheat oven to 400 degrees. Beat egg with the water to form a glaze. Roll out pastry 1 inch larger than the diameter of the baking dishes. Wet edges of dishes, and place pastry over tops. Press pastry against dishes to seal. Brush with egg glaze. Bake for 30 minutes.
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Here's another one, not exactly figure friendly, but sounds good.
* Exported from MasterCook *
Mushroom Ravioli in Rich Chicken Broth
Recipe By :John Broening, Executive Chef
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
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PASTA:
1 pound flour
1 tablespoon salt
4 eggs
4 tablespoons extra virgin olive oil
4 fluid ounces cold water
FILLING:
4 ounces shitake mushrooms
4 ounces oyster mushrooms
3 tablespoons unsalted butter
2 tablespoons shallots -- minced
2 tablespoons brandy
3 tablespoons white wine
8 fluid ounces heavy cream
2 ounces goat cheese
1/2 cup parmesan cheese -- grated
1 tablespoon parsley -- chopped
salt and pepper
BROTH:
2 carrots
3 pounds chicken thighs, legs, wings and backs
1 onion -- sliced
2 celery sticks -- sliced
2 garlic cloves -- crushed
2 bay leaves
10 peppercorns
6 sprigs fresh thyme
24 nicoise olives -- pitted
1 tablespoon fresh sage -- minced
shaved parmesan -- as needed for garnish
To make the pasta dough, combine the flour and salt in a small mixer with a dough hook. Add the eggs, olive oil and water and mix on slow speed. If necessary, add more water until a dough ball is formed. Knead on medium speed until the dough is smooth and elastic. Cover the dough and refrigerate for 1 hour.
To make the filling, stem and slice the shitake and oyster mushrooms. Sauté the mushrooms in the butter until they are soft and the liquid has evaporated. Add the shallots and sweat for 30 seconds. Add the brandy and flambé. Add the white wine and cook au sec. Add the cream and reduce until it is incorporated. Cool the mixture and transfer it to a food processor. Add the goat cheese, Parmesan and parsley. Season the mixture with salt and pepper and pulse until it is finely ground. Cool completely before using. Form the pasta and filling into ravioli following the procedures on page XX.
To make the broth, peel the carrots and cut grooves in them with a channel knife. Slice them on the bias 1/2 inch (1.2 centimeters) thick. Combine the carrots with the rest of the ingredients in a saucepot, bring to a simmer and cook for 2 hours. Strain, reserving the carrot slices.
At service time, bring 3 pints (1.4 liters) of the broth to a simmer. Add the reserved carrots, olives and sage. Blanch the ravioli in salted boiling water and add them to the gently simmering broth. Adjust the seasoning and divide the broth and ravioli between eight bowls. Garnish with shaved Parmesan as desired.
Source:
"Chapter 23 - Potatoes, Grains, & Pasta"
Copyright:
"© 2003 by Prentice-Hall, Inc."
Maryann
"Drink your tea slowly and reverently..."