- Pasta types
Choose a variety of exotic and wild mushrooms for this feast of fungi. Their flavours are complemented by rich Marsala in a dish that will fit perfectly into a well-balanced diet – the result is very pleasing without being laden with cream, the ingredient that usually makes mushroom sauces overrich.
1 person made this
- 10 g (¼ oz) dried porcini mushrooms
- 90 ml (3 fl oz) boiling water
- 2 tbsp extra virgin olive oil
- 3 shallots, chopped
- 225 g (8 oz) button or closed cap mushrooms, sliced
- 150 ml (5 fl oz) Marsala
- 450 g (1 lb) tagliatelle
- 1 garlic clove, finely chopped (optional)
- 450 g (1 lb) mixed mushrooms, such as shiitake, oyster, chestnut, chanterelle or other wild mushrooms, sliced or halved
- 250 g (9 oz) tomatoes, skinned, seeded and sliced
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 2 tbsp chopped fresh parsley
- salt and pepper
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Put the dried porcini mushrooms in a bowl and cover with the boiling water. Set aside to soak for 15 minutes, then drain, reserving the soaking liquid. Slice the rehydrated mushrooms, discarding any tough stalks.
- Heat half the olive oil in a saucepan and fry the shallots until they are tender and golden, about 3 minutes. Add the button or closed cap mushrooms and cook for a further 8–10 minutes or until all the juice from the mushrooms has evaporated.
- Add the Marsala and the soaking liquid from the dried mushrooms. Simmer for about 10 minutes or until the sauce has reduced by half.
- Meanwhile, cook the tagliatelle in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- About 5 minutes before the pasta is done, heat the remaining 1 tbsp oil in a large frying pan. Add the garlic, if using, and the mixed mushrooms. Cook over a moderate heat for 3–5 minutes, shaking the pan often, until the mushrooms are lightly cooked.
- Stir the tomatoes, thyme and parsley into the mushroom sauce and heat through for 1–2 minutes. Add the mixed mushrooms, season to taste and remove from the heat.
- Drain the tagliatelle and divide it among 4 serving dishes. Spoon the mushroom sauce on top and serve immediately.
Some more ideas
For a creamy sauce, stir in 4 tbsp of fromage frais or Greek-style yogurt with the tomatoes. * White or red wine can be used in place of the Marsala.
Mushrooms are a useful source of the B vitamins niacin, B6 and folate, and they provide a good source of copper, one of the all-important minerals that form part of a healthy diet. * Most recipes use mushrooms in small quantities, so that the nutritional contribution they make to the diet is limited. However, the dish here contains a substantial amount of fresh mushrooms, plus dried ones for additional flavour.
Each serving provides
copper * niacin, potassium, selenium * B1, B2, B6, C, E, folate
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Tagliatelle with Zucchini Mushroom and Capsicum
We had this pasta over summer when there was lots and heaps of summer squash. It was memorable. You can vary the vegetables if you like but I really love the combination of zucchini and bell pepper. They really go well together. Have a great week ahead!
Please assemble all ingredients before you start
To make the tomato sauce: Heat the olive oil over medium high heat, add the onion and garlic and sauté gently for about 5 minutes (do not brown), add paprika in the last one minute and stir to combine.
Add all the tomatoes, bouillon cube and season with salt, pepper and sugar. Bring to the boil, lower the heat and simmer, covered, for 20 minutes or until reduced and thickened slightly. Add the chopped basil and keep the sauce hot. Then cook and drain the pasta.
Fry Zucchini and Bell Pepper: While pasta is cooking, heat 2 tablespoons olive oil in a large pan or skillet and fry the zucchini and bell pepper over high heat, for 3-8 minutes, or until charred but with a crunch. Season with salt and pepper. Remove with a slotted spoon and set aside, then fry the mushrooms.
Toss everything together: Add the, zucchini-capsicum, mushrooms and cooked pasta to the sauce. Toss everything and adjust seasoning.
Sprinkle with the basil and Parmesan cheese and serve immediately.
Tagliatelle with Zucchini Mushroom and Capsicum
Preparation time: 10 minutes Cooking time: 40 minutes Serves: 4-6
Pappardelle ai Funghi
Toscana is celebrated for a rustic cuisine that showcases simple ingredients in flavorful dishes, like this recipe for handcrafted pasta ribbons cooked in a wild-mushroom ragù.
Pappardelle ai Funghi (Pappardelle with Wild Mushroom Ragù)
Recipe courtesy of Eataly
1 pound pappardelle
1 pound mixed mushrooms (such as porcini, cremini, oyster, shiitake or maitake), stems removed & sliced
4 tablespoons extra virgin olive oil
1 medium Spanish onion, finely chopped
2 cloves garlic, finely chopped
½ cup dry white wine
2 teaspoons thyme, freshly chopped
1 teaspoon fresh lemon juice
2 tablespoons parsley, chopped
Salt & freshly-ground black pepper, to taste
Parmigiano Reggiano, freshly grated, for serving
In a 12-14-inch sauté pan, heat the extra virgin olive oil over high heat until it is smoking. Add the chopped onion and garlic and cook them over high heat for 5 minutes, until the onions are a light golden brown. Add the chopped mushrooms, and continue cooking until they have given up most of their water, about 9-10 minutes. Add the wine, thyme, salt, and pepper, to taste, then reduce the heat to medium. Cook the sauce for 5 more minutes, until the mixture is of a ragù consistency.
Bring 6 quarts of water to a boil, and add 2 tablespoons of salt. Drop the pasta in the pot, and cook it until al dente. Drain the pasta, reserving the cooking water, and add the pasta to the ragù.
Add the pasta to the pan with the mushroom ragù, and toss. Add the lemon juice and parsley, and toss over high heat for 1 minute to coat the pappardelle evenly, adding a ladleful of pasta water if needed.
Check the seasoning for salt and pepper, and adjust, if necessary. Divide the pasta evenly among four warmed pasta bowls, top each dish with the freshly-grated Parmigiano Reggiano, and serve immediately.
Linguine ai Frutti di Mare Mixed Seafood Linguine with Chilli & Cherry Tomatoes
Are you looking for a delicious seafood recipe with a difference? If you are, you’ve found it! Here’s my mixed seafood linguine with chilli & cherry tomatoes for you to enjoy.
I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. However, this has to be one of her best creations that she prepares for me every time I go to visit her. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Do not overcook the prawns or langoustines otherwise they will get tough and chewy.
- 250g clams
- 250g mussels
- 50ml dry white wine
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, peeled and sliced
- 1/2 teaspoon dried chilli flakes
- 1 x 400g tin cherry tomatoes salt
- 250g uncooked langoustines unpeeled
- 250g uncooked prawns, unpeeled
- 3 tablespoons chopped flat-leaf parsley
- 300g linguine
Found in This Book
Feast your eyes on the finest mixed seafood linguine with chilli & cherry tomatoes! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Wash the clams and mussels under cold water. Discard any broken ones and any that do not close when tapped ﬁrmly.
Place the shellﬁsh in a large saucepan, pour in the wine and cook with the lid on for 3 minutes, until they have opened. Discard any that remain closed. Tip into a colander placed over a bowl to catch the liquor and set aside.
Heat the oil in a large frying pan and gently fry the garlic until it begins to sizzle. Add the chili and the tomatoes and cook over a medium heat for 5 minutes. Season with salt and stir occasionally.
Add 6 tablespoons of the reserved cooking liquor from the mussels and clams and continue to simmer the sauce for 2 minutes.
Stir in the langoustines and the prawns and continue to cook for a further 3 minutes until they turn pink.
Add the clams and mussels with the parsley and stir until heated through. Meanwhile, cook the pasta in a large saucepan in plenty of boiling salted water until al dente. Drain and tip into the pan with the sauce.
Toss everything together over a low heat for 1 minute to allow all the amours to coat the pasta. Serve immediately.
Once you’re done, simply sit back and enjoy your mixed seafood linguine with chilli & cherry tomatoes and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
- Mushrooms are a useful source of the B vitamins niacin, B6 and folate, and they provide a good source of copper—one of the all-important minerals that form part of a healthy diet.
- Most recipes use mushrooms in small quantities, so that the nutritional contribution they make to the diet is limited. However, this dish contains a substantial amount of fresh mushrooms, plus dried ones for additional flavour.
- 580 calories (50 calories from fat)
- 6 g fat
- 1 g saturated fat
- 0 g trans fat
- 21 g protein
- 104 g carbohydrates
- 5 g fibre
- 30 mg sodium
Vitamins and minerals
Impress your guests or treat yourself to a luxurious meal with this rich, earthy mushroom pasta dish!
For simpler family suppers during the week, you're unlikely to hear any complaints if you serve a spicy yet filling chicken fajita tagliatelle (7 SmartPoints on all myWW+ plans) or a hearty Quick Mushroom and Macaroni Bake (11 SmartPoints on all plans).
Better still, they're both quick and simple to prepare you could easily have either dish on the table in about half an hour after you get home.
'Using ingredients such as a reduced-fat strong cheese or a small amount of grated hard cheese such as Parmesan, skimmed milk and low-calorie cooking sprays enable you to make any recipe healthier for the whole family,' says Julia.
'These are tricks you can use to adapt your own family favourites too,' she adds.
'Try making healthier substitutions in other recipes, too, and don't forget to make use of the recipe builder feature in the myWW+ app to give you SmartPoints values to ensure you stay on track.'
Why not also take advantage of your new health and fitness goals to encourage other family members to build a healthier relationship with food?
'Try to get everyone involved in the planning and preparing as well as all sitting down to enjoy the food together,' advises Julia.
'It's also a good idea to let them serve themselves from a bowl in the middle of the table so that small children can learn to understand how hungry they are and when they're full.
'Encourage everyone to help clear up, too, including scraping unwanted food off their plate into the bin. This has the added bonus of ensuring you won't pick at children's leftovers as you clear up the meal!
'As well as being surprisingly good fun, you'll be amazed at how quickly younger members of your family start to show an interest in the food they eat and how it can benefit their health.
'They'll learn to form habits that will stand them in good stead for their adult lives, too.'
QUICK MUSHROOM AND MACARONI BAKE
The brilliant WW series gives inspiring dishes, including the quick mushroom and macaroni bake (above), designed to appeal to all generations while also being kind on your waistline
Prep: 5 mins l Cook: 25 mins
- 300g macaroni
- Calorie-controlled cooking spray
- 500g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 200g cherry tomatoes, halved
- 400g tin cream of mushroom soup
- 45g vegetarian Italian-style hard
- cheese, finely grated
- 2 tbsp fresh parsley, roughly chopped, plus extra to serve
- 25g fresh white breadcrumbs
- Rocket leaves, to serve
Preheat the oven to 200c/ fan 180c/gas 6. Cook the macaroni in a large pan of boiling salted water for 5 minutes.
Drain, reserving a cupful of pasta water. Meanwhile, mist a large frying pan with cooking spray and fry the mushrooms and garlic for 2-3 minutes.
Add the tomatoes and cook for 2 minutes until softened, but not broken down. Season.
Stir in the soup, 2 tbsp of the cheese and the parsley. Loosen the sauce with a little of the reserved pasta water, then transfer to a deep 20cm square baking dish.
Scatter over the breadcrumbs and remaining cheese, then mist with cooking spray.
Bake for 20 minutes until golden. Serve with the rocket.
myWW+: 11 SmartPoints value (green, blue and purple)
CHICKEN FAJITA TAGLIATELLE
For simpler family suppers during the week, you're unlikely to hear any complaints if you serve a spicy yet filling chicken fajita tagliatelle (pictured)
Prep 10: mins l Cook: 15 mins
- 300g fresh tagliatelle
- Calorie-controlled cooking spray
- 200g skinless chicken breast fillets, cut into strips
- 1 onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 tbsp fajita seasoning
- 400g tin chopped tomatoes
- 2 tbsp fresh coriander, chopped
- 40g WW Reduced Fat Grated Mature Cheese
Bring a large pan of salted water to the boil. Cook the tagliatelle according to pack instructions.
Drain, reserving 1 cup of the cooking water. Set aside.
Meanwhile, mist a large non-stick wok or frying pan with cooking spray over a high heat.
Cook the chicken, onion and peppers, stirring, for 5 minutes or until the vegetables are tender and the chicken is just cooked through and golden.
Stir in the fajita seasoning and cook for another minute, then add the tomatoes. Season and simmer for 3-4 minutes.
Add the cooked pasta to the pan along with a splash of the reserved cooking water and toss to combine. Pour in a little more water if it seems dry.
Add half the coriander and stir through. Divide the pasta between four plates and top with the cheese and remaining coriander to serve.
myWW+: 7 SmartPoints value (green, blue and purple)
FISH PIE WITH LEEKS AND TARRAGON
You could lose up to a stone in time to enjoy the freedom of summer and still serve family favourites, such as the delicately-flavoured recipe for fish pie with leeks and tarragon (above)
Prep: 5 mins l Cook: 40 mins
- 600g potatoes, diced
- 45g low-fat spread
- 600ml skimmed milk
- Calorie-controlled cooking spray
- 2 leeks, trimmed and thinly sliced
- 25g plain flour
- 80g WW Reduced Fat Grated Mature Cheese
- 1 tbsp fresh tarragon, finely chopped
- 350g fish pie mix
- 150g raw king prawns
- 200g green beans, trimmed
- 200g Tenderstem broccoli
Put the potatoes in a pan, cover with cold water and bring to a boil. Simmer for 15 minutes or until the potatoes are tender.
Drain and return to the pan, then mash with 15g of the spread and 100 ml skimmed milk, then set aside. Preheat the oven to 200c/fan 180c/gas 5.
Meanwhile, mist a large non-stick pan with cooking spray and fry the leeks gently for 5-6 minutes until soft.
Remove from the pan and set aside. Reduce the heat to medium. Melt the remaining spread in the pan, then add the flour and cook, stirring, for 1-2 minutes.
Gradually whisk in the remaining milk until smooth and combined. Increase the heat and bring the mixture to a simmer.
Cook for 4-5 minutes, stirring occasionally, until the mixture has thickened. Season to taste then whisk in 60 g of the cheese and the tarragon.
Fold the fish pie mix and prawns into the sauce, then spoon into a 20cm square baking dish.
Meanwhile, cook the beans and broccoli in a steamer set over a pan or boiler for 5‑7 minutes until just tender.
Serve the fish pie with the veg.
myWW+: 12 SmartPoints value (green), 9 SmartPoints value (blue) and 5 SmartPoints value (purple)
HOW IT WORKS
WW's healthy eating programme, myWW+, works because it's flexible and based on solid science.
It is based on four key elements: healthy eating, exercise, good sleeping patterns and a mindset package that helps you to adopt a healthier frame of mind.
To tailor your food choices to your lifestyle, myWW+ offers a choice of three plans: Green, Blue and Purple.
You can go to ww.com or the myWW+ app for a personalised assessment to discover which plan is best for you.
All plans are based on SmartPoints and ZeroPoint foods every food and drink has a SmartPoints value — one easy-to-use number that naturally guides you towards a healthier pattern of eating.
On top of this, you can enjoy ZeroPoint foods. These are vital for your health and have a SmartPoints value of 0, meaning you can eat them without counting or weighing them.
When you join myWW+, you're given a customised SmartPoints Budget according to which plan you are matched with. The list of ZeroPoint foods also depends on your plan.
GREEN : For people who eat on the go or enjoy pre-prepared foods, Green gives a Daily Budget of 30 SmartPoints and 100+ ZeroPoint fruits and veggies to choose from.
BLUE : If you like cooking, but also want the flexibility of the occasional ready-meal, Blue offers a Daily Budget of 23 SmartPoints and 200+ ZeroPoint foods.
PURPLE : Tailored for someone who cooks from scratch and doesn't want to weigh or measure ingredients, Purple gives the lowest Daily Budget of 16 SmartPoints but the highest allowance of 300+ ZeroPoint foods.
You also get a weekly allowance (weeklies) for splurges or bigger portions up to four unused SmartPoints from your Daily Budget can be rolled over to your weeklies.
On top of this, you can also boost your SmartPoints Budget by earning additional FitPoints for any activity you undertake.
- 1 (16 ounce) package dry fettuccine noodles
- 1 ½ tablespoons butter or margarine
- 1 cup chopped green onions
- 4 garlic cloves, peeled and minced
- 1 pound medium shrimp - peeled and deveined
- 1 pound sea scallops
- 2 cups half-and-half cream
- 1 cup freshly grated Parmesan cheese
- salt and pepper to taste
- 2 tablespoons cornstarch (Optional)
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
If the sauce is too thin for your liking, add a bit of cornstarch until it is the right consistency for you. If using frozen seafood, be sure to thaw and drain it completely before adding to the skillet to prevent the excess water from diluting the sauce.
FETTUCCINE WITH ROASTED CHICKEN AND PORTOBELLO MUSHROOM SAUCE
Heat the oil with the garlic in a shallow casserole and cook until fragrant, about 1 minute. Add the chicken breast, fry over a medium-high heat until golden. Flip the breast then sear the bottoms. Season with salt and pepper to taste. Add hot chicken broth and simmer gently for about 25 minutes turning the breast from time to time until chicken is fully cooked.
If the sauce is getting too dry, add a splash of water/broth and stir gently. Wrap chicken breast in foil and let it rest for 10 minutes then slice it into stripes and put it back in the casserole. In the meantime, cook the Fettuccine according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the Fettuccine to the casserole and stir gently, adding pasta water a little at a time if you need to loosen the sauce.
Pour Portobello Mushroom Sauce also in the casserole with the striped chicken and heat gently on low heat. Divide pasta among plates and serve immediately.
Medley of Potatoes
This is a great side dish to serve with fish, roast or any main dish. I have used sweet potatoes and white potatoes to give it a slightly different taste. It is very simple and quick dish and tastes really nice. As Christmas is approaching, I thought it would be nice to give an alternative to roast potatoes which is usually used. Sweet potatoes are a great alternative and also very healthy for you. You can use all sweet potatoes if you prefer.
- 3 Medium Sweet Potatoes
- 2 Medium White Potatoes
- 1 ½ tsp Paprika
- Few Sprigs of Rosemary
- Salt to taste
- Freshly Grounded Pepper
- 1 ½ Tbsp Olive Oil
Peel the potatoes and cut them in a diagonally to form chip shapes. Take a non stick roasting dish and spread the olive oil. Add the potatoes and the rest of the ingredients and give it a mix with your hands to ensure all the potatoes are covered with the oil.
Cook in a preheated oven at 190-200c for approximately 20-30 minutes until cooked through. Turn the potatoes occasionally. Serve hot.
Enoki mushrooms have a pleasant, mild, somewhat fruity flavor and a crunchy texture. They are grown in clumps, most often in glass jars. Trim the root ends off enoki prior to using them. They are most often used in salads, sandwiches, as garnish or added to soups or stir-fry dishes at the end of cooking because of their delicate nature. Enoki pair well with any fish, from salmon to halibut.
Look for our fresh and dried mushrooms and spring greens in Minnesota and the Midwest at Lunds & Byerlys, Coborn's, Cashwise, Cub Foods, Whole Foods Markets and Kowalski's Markets.
You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $75 orders. Visit our online shop here .
Pickled Mushrooms with Black Pepper and Lemon Grass
by Sally Swift, co-creator of The Splendid Table, American Public Media.
Sally is co-author with Lynne Rossetto Kasper of The Splendid Table's How To Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show.
This recipe produces fairy-tale worthy mushrooms. Delicate, long, elegant stems with teeny-tiny caps – believe it or not – make one hell of a pickle. Mild-flavored enoki and beech mushrooms are crispy by nature. When they are pickled with lots of coarsely cracked black pepper and a stalk of lemon grass, they become slippery-crisp, with a nubby bite from the peppercorns. I am addicted to these served atop a Triscuit smeared with cream cheese. But they are equally good on any Asian noodle dish, tucked in a taco or slipped in a burger – anywhere you are craving a bit of pickle.
Cook to Cook: Enoki and beech mushrooms are sold in spongy clumps. To prep, cut them from the clump and give them a quick rinse. While these delicate mushrooms are beautiful, you can use any variety of mushrooms in this recipe, even giant portabellas. Simply cut them into bite-size pieces before you pickle them.
Mushrooms can be kept refrigerated in their brine for up to one month.
Makes 2 cups
2-1/2 to 3 cups combined enoki and beech mushrooms, both brown and white, cut from their clumps, rinsed and gently patted dry
For the brine :
- 1 tsp black peppercorns
- 1 tsp coriander seed
- 1- to 3-inch piece of lemon grass, trimmed and split lengthwise
- 1 cup white vinegar
- 1/2 cup water
- 2 Tbsp sugar
- 2 1/2 tsp coarse sea salt
- 1 bay leaf
- 2 zucchini
- 2 Tbsp. minced onion
- 2 Tbsp. butter
- 1 pk. enoki mushrooms
- 1/4 cup bread crumbs
- 2 Tbsp. Parmesan cheese
- 1 tsp. lemon juice
- 1/4 cup Mozzarella cheese
Wash and trim zucchini. Cook whole in 1 inch of boiling water for 5-7 minutes. Halve lengthwise. Remove pulp and chop into small pieces. Saute onion in butter until tender. Add zucchini and enoki, bread crumbs, Parmesan cheese and lemon juice, toss. Fill zucchini shells with mixture, sprinkle with mozzarella and broil until golden.
Miso Soup with Enoki Mushrooms
- 1 four-inch square dried kombu, cleaned with a damp cloth
- 2/3 cup bonito (fish) flakes
- 1 package enoki mushrooms
- 2 Tbsp. miso
- 2 scallions, finely sliced
Combine kombu and 4 cups water in a pot and bring to a boil. Remove the kelp and discard. Add the fish flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot, about 30 seconds. Strain the stock through a fine sieve, discard the flakes.
Return stock to pot and add enoki. Dissolve miso in a ladle of dashi. Add dissolved miso and stir. Top with enoki and scallions
- 1 lb. fresh wheat noodles
- 1 package 3.5 oz. enoki mushrooms
- 3 Tbsp of light soy sauce
- 2 Tbsp of rice wine vinegar
- 1-1/2 Tbsp vegetable oil
- 3 spring onions (scallions), finely chopped
- 2 Tbsp sesame paste or peanut butter
- 1-1/2 Tbsp vegetable oil
- 1 Tbsp sesame oil
- 1-1/2 Tbsp chicken stock
Place noodles in boiling water and cook until tender. Drain. Divide noodles in bowls. Remove 1/4" stem from mushroom and rinse. To make sauce, combine ingredients in bowl until well blended. Allow each diner to sprinkle an equal amount of fresh enoki Mushrooms, soy sauce, vinegar, oil and spring onions over noodles. Top with sauce.
Arugula, Enoki, Garlic Chips & Parmesan Salad
- 3 ounces (1 1/2 cups) arugula leaves
- 2 ounces (1/2 cup) Parmesan cheese, thinly shaved
- 1 package of 3.5 oz. enoki mushrooms
- 4-5 garlic cloves
- 3 tablespoons best quality virgin olive oil
- 1 tablespoon white wine vinegar
- black pepper, freshly ground
Wash arugula leaves and enoki mushrooms and drain well. Slice garlic cloves into chips, then fry in olive oil until browned and crisp. Let it cool and dry on paper towel. Put into a salad bowl and scatter the garlic chips and Parmesan cheese over. Make the dressing by mixing the oil and vinegar together in a tightly lidded screw-top jar. Season with salt and pepper to taste. Just before serving, pour over the salad and toss well.
- 2 small bunches, crisp lettuce
- 1 bunch scallions
- 3 ounces fresh bean sprouts
- 8-10 garlic cloves
- 1-inch piece fresh root ginger
- 3 Tbsp. peanut oil
- 2 tsp. Chinese 5-spice powder
- 2 Tbsp. Lemon juice
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. clear honey
- 2 Tbsp. sunflower oil
- 2 tsp. sesame oil
- 3 pinches chili powder
Watercress & Enoki Salad with Peanut Dressing
- 2 Tbsp. smooth peanut butter
- 1 tsp. chopped garlic
- 3 Tbsp. chopped cilantro leaves
- 1 Tbsp. chopped red bell pepper
- 1 jalapeno chile, seeded and chopped
- 2 Tbsp. freshly squeezed lime juice
- 1/4 cup vegetable oil
- 3 beefsteak tomatoes, cut into 12 slices 1/2 to 3/4 inches thick.
- 3.5 oz. of enoki mushrooms
- 1 small red onion
- 4 cups watercress
Place all dressing ingredients in blender and blend 1 minute on high speed. Arrange 3 tomato slices in a fan on top of each plate. Place the onion slices on top of the tomatoes and the watercress and enoki mushrooms over the onions. Drizzle dressing over each salad and serve.
Mixed Greens & Enoki with Honey Mustard Vinaigrette
- 2 tsp. grainy mustard
- 1 Tbsp. honey
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- Salt and pepper to taste
- Mixed greens such as watercress, Arugula, green leaf
- 3.5 oz. enoki mushrooms
- 2 oranges, peeled and cut into segments
- 1/2 cup pecan halves
In a small bowl, whisk together mustard, honey and vinegar. While whisking, slowly add the olive oil. When all of the oil has been incorporated add salt and pepper to taste. Serve with greens, enoki mushrooms, oranges and pecans.
Stir-Fried Tofu with Mushrooms & Scallions
- 4 cakes tofu
- 3 - 3.5 oz. enoki mushrooms
- 3 scallions
- 3 Tbsp. finely chopped Sichuan pickles
- 2 1/2 Tbsp. light soya sauce
- 1 Tbsp. Hoisin sauce
- 1 1/2 Tbsp. Chinese mushroom sauce
- 1/2 Tbsp. chili sauce
- 3/4 Tbsp. vegetable or chicken stock
- 1 tsp. sugar
- 1 Tbsp. rice wine or sherry
Cut each tofu cake into 4-6 pieces. Poach in boiling water for 2 minutes. Lift them out with a slotted spoon, drain and place on a serving dish.
Cut 1/2 inch stem off enoki and cut spring onions into 1/4 inch diagonal sections.
Heat oil in a wok or frying pan. When hot, add mushrooms, spring onions and pickles. Stir over medium heat for 1/2 minute.
Add all the sauces, stock, the mushroom and sauce over the tofu on the serving plate. Toss them lightly together and serve.
Penne with Artichokes, Enoki Mushrooms & Marinated Tomatoes
- 1 can (13-15 oz.) artichoke hearts
- 2 cloves garlic, minced
- 2-3.5 oz. of enoki mushrooms
- 2 Tbsp. olive oil (from marinated tomatoes) divided
- 1/4 jar (2 oz.) marinated dried tomatoes, drained, reserve oil
- 2 Tbsp. lemon juice
- 2 Tbsp. chopped parsley
- 1 tsp. red pepper flakes
- 1/4 teaspoon each, salt and pepper
- 1 Tbsp. chopped garlic
- 12 oz. uncooked penne pasta, cooked and drained
- 1 Tbsp. grated Romano cheese
Drain artichokes and reserve liquid. Add enough water to make 1 cup liquid. Cut artichokes into quarters.
In a large skillet over med. high temperature, heat, cook and stir the minced garlic and the 1-1/2 Tbsp. of oil until the garlic is golden. Reduce heat to low.
Add artichokes and tomatoes, cook 1 minute. Stir in artichoke liquid, lemon juice, parsley, pepper flakes, salt and pepper. Simmer 5 minutes.
Meanwhile, in separate skillet, cook and stir bread crumbs, chopped garlic, and the remaining 1/2 Tbsp. oil. Pour artichoke sauce over hot penne pasta in large bowl, toss gently to coat. Sprinkle with bread crumb mixture and cheese.
Great Mixed Veggie & Enoki Chinese Chicken Salad
- Mixed greens such as water cress, Arugula, iceberg lettuce
- Chicken breast (cooked and shredded)
- Diced green onions.
- Chopped cilantro leaves
- 1 3.5 oz enoki mushrooms
- Sesame seeds
- (Mr. Chan's) Chinese Sesame dressing
Toss the ingredients in a large bowl. Enjoy.
Two Color Chicken Salad Crunch
12 ounces small spinach leaves
2 3.5 oz. enoki mushrooms
2-3 oz. cans smoked oysters or mussels
8-10 oz. Pasta shells
3 Large garlic cloves, finely chopped
Salt and black pepper
Grated Parmesan, to serve (optional)
Wash and drain ingredients and shake in a cloth to dry. If necessary, take the stalks of the spinach and cut the leaves, unless they are small. Cut the lower inch of the enoki mushrooms.
Open cans of oysters. Bring large pan of water to a boil, drop in pasta and cook them until they are El dente - just cooked with a slight bite to them. While cooking the pasta, cook the other ingredients. Olive oil into a large deep skillet over high heat. When the oil is hot, add the chopped garlic, spinach leaves and mushrooms. Stir swiftly for 1 minute, until the spinach has become limp. Lastly, stir in the oysters and/or mussels. Remove from heat and season with salt and pepper. When the pasta is done, drain and put it into a heated serving bowl. Pour the skillet mixture on top and lightly mix in the pasta. Serve immediately, with grated Parmesan.
Creamy Mushroom Soup
Makes 4 servings
2 Tbsp. finely chopped onion
1 Tbsp. butter or margarine
Dash of Thyme
1/2 bay leaf
1/2 tsp. salt
1/2 tsp. paprika
1/4 cup dry white wine
1 can (13 3/4 oz.) chicken broth
2 Tbsp. flour
1 pkg (3-1/2 oz.) enoki mushrooms, rinsed and trimmed
1 cup milk
1 cup sherry
Chopped parsley for garnish
Saute onion in butter in a large saucepan until clear and lightly browned. Add thyme, bay leaf, salt, paprika, wine and all but 1/4 cup chicken broth. Simmer, covered, 15 minutes. Remove bay leaf. Combine remaining 1/4 cup chicken broth and flour. Pour into sauce pan, stirring until thickened. Add enoki mushrooms, simmer 1 minute. Stir in milk and sherry. Heat to serving temperature, do not boil and serve garnished with parsley.
Smoked Salmon & Enoki HandRoll Delight
1/4 lb of sliced smoked salmon
1 3.5 oz. enoki mushroom
puffed rice cracker (crumbled)
1 red onion (slice paper thin)
1 YAMAmotoYAMA "Temaki Party" Nori (Seaweed)
Carefully spread cream cheese on half of Nori. Generously sprinkle crumbled rice puff on top of cream cheese. Lay smoked salmon, enoki, and onion on the puffed rice. Carefully roll the Nori from end to end and enjoy!
Tagliatelle with Arugula, Enoki, Orange Zest, and Hazelnut Oil
A very tasty, but simple pasta.
zest of 1 orange
8 ounces of tagliatelle
4 Tbsp. hazelnut oil
2 Tbsp. extra virgin olive oil
3 generous handfuls Arugula leaves
1 3.5 oz. enoki mushrooms
salt and black pepper
Put a serving bowl in a warm oven to warm. Bring large saucepan of salted water to the boil. Meanwhile, remove the zest from the orange in thin strips with a zester, or grate the zest coarsely. Add tagliatelle and orange zest to boiling water and cook until the pasta is el-dente. Drain pasta and return it to the saucepan. Stir in hazelnut oil and olive oil. Season the pasta with salt and plenty of black pepper and lastly stir in the arugula leaves and enoki mushrooms.
To serve, turn the pasta into the warm serving bowl. Add Parmesan cheese if desired and eat.
Consomme Julienne Soup
Makes 4 servings
3 cups of water
1 1/2 cups chicken stock
1 cube bouillon (chicken)
1/3 cup carrot, diced
1/3 cup onion, diced
1/3 cup celery, diced
1/4 lb lean ground beef
1 egg white
Salt and pepper
1/4 pkg (3.5 oz.) enoki mushrooms rinsed and trimmed
1/4 carrot, sliced fine
1/4 bell pepper, slice fine
Combine water, chicken stock, bouillon, onion, carrot, celery and ground beef in pot. Beat egg white and add. Mix well and quickly bring to a boil simmer for 2 hours. Strain and season to taste. Skim the top with a paper towel or spoon to remove fat. Add carrot, bell pepper and heat until boiling. Heat entire dish to serving temperature, do not boil. Garnish with Enoki mushrooms and serve.
Enoki Salad with C'epe Oil and Watercress-Savory Puree
A refreshing spring salad
1/2 cup packed fresh watercress
1/2 cup packed fresh savory
1 1/2 tsp. white wine vinegar
3 ounces enoki mushrooms (stems trimmed)
4 Asparagus spears (cut into fine julienne)
2 tsp. lemon juice
1/3 cup C'epe Oil
1 ounce dried c'epes
3 cups safflower or sunflower oil
Place the mushrooms and oil in a container with a tight-fitting lid. Let sit for several weeks in a cool spot, until a noticeable change in color occurs. Do not let the oil sit where it is above 70 degrees or it may become rancid. C'epe oil will keep for several weeks or longer if refrigerated.
Reserve a few of the watercress and savory leaves for a garnish. Trim the stems of the remainder and place in blender with 2 Tbsp. water and the vinegar. Process until you have a fine puree. Set aside. Toss the enoki with the sliced asparagus, salt to taste, and lemon juice. Divide the salad among 4 plates. Pour the oil around the salad, then drizzle some of the watercress-savory puree over the oil in a decorative fashion. Serve, garnished with the watercress and savory leaves.
Calamari Soup with Wakame Enoki and C'epes
2 medium squid, cleaned and sliced into 1/4 inch rings
1/2 ounce dried c'epes
1 tsp. salt
1/2 ounce dried wakame
1/2 ounce bonito flakes
2 scallions, white part and 1 inch into the green part, thinly sliced.
Put some water in a 2-quart saucepan and bring to a boil. Lightly salt the water and add the squid. Remove the squid from the water when it returns to a boil. The squid should just begin to turn milky white. Drain the squid, plunge into icy water to stop the cooking, and discard the water. Bring 4 cups of water to a boil and add the dried mushrooms and salt. Turn the heat down and simmer for 20 minutes. Lift the mushrooms out of the liquid and, when cooked, slice into 1/2 inch pieces. Set mushroom aside. Wipe the wakame with a damp cloth. Add to the hot mushroom liquid and bring to a gentle simmer. Let simmer for 10 minutes, then strain through a sieve. Rinse the wakame well and slice into 1/2 inch pieces. Set aside. Add the bonito flakes to the cooking liquid and simmer another 10 minutes. Strain the liquid again and discard residue from the bonito. Bring the liquid back to a simmer once more and add the slice mushrooms, wakame and squid. Let simmer for 5 minutes, then add the scallion, enoki and serve immediately.
Enoki and Watercress Soup
5 cups chicken broth
1 1/2 cups chopped and trimmed watercress
1 bag enoki mushrooms (3.5 - 4 ounces)
Wash and trim lower portion of enoki. Simmer chicken broth, watercress and enoki until watercress is dark green. Serve at once.
2 med. zucchini about 1/2 lb each
2 Tbsp. minced onion
2 Tbsp. butter or margarine
1 pkg enoki, rinsed, trimmed and separated
1/4 cup bread crumbs
2 Tbsp. Parmesan cheese, grated
1 tsp. lemon juice
1/4 cup shredded mozzarella cheese
Wash zucchini. Cut off ends, but do not pare. Leave zucchini whole and cook in 1 inch boiling salted water 5-7 minutes. Drain. Halve zucchini lengthwise. Remove pulp with a spoon and chop into small pieces. Saute onion in butter until tender. Add to zucchini pulp with enoki mushrooms, bread crumbs, Parmesan cheese and lemon juice, tossing lightly with a fork. Fill zucchini shells with mixture and arrange on broiler pan. Sprinkle with mozzarella cheese and paprika. Broil 5-7 minutes until golden.
Creamy Enoki Mushroom Soup
2 Tbsp. finely chopped onion
1 tsp. butter/margarine
dash of Thyme
1/2 bay leaf
1/2 tsp. salt
1/2 tsp. paprika
1/4 cup dry white wine
1 can (13-3/4 oz.) chicken broth
2 Tbsp. flour
1 pkg (3.5 oz.) enoki mushrooms
1 cup milk
1 Tbsp. dry sherry
chopped parsley garnish
Saute onion in butter in large saucepan until clear and lightly browned. Add thyme, bay leaf, salt, wine and paprika, plus all except for 1/4 cup chicken broth. Simmer covered for 15 minutes. Remove bay leaf. Combine flour and remaining 1/4 cup chicken broth. Pour into sauce pan, stirring until thickened. Add enoki mushrooms simmer 1 minute, then stir in milk and sherry. Heat to serving temperature, but do not boil. Garnish with chopped parsley.
Lemon Veal Scaloppine
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 lb. boneless veal cutlets, wafer thin for scaloppine
4-6 Tbsp. butter or margarine
2-3 tsp. lemon juice
3/4 cup dry white wine
1 pkg. (3.5 oz. enoki mushrooms, rinsed, trimmed and separated)
Combine flour, salt and pepper, dredge cutlets lightly in flour mixture. Place cutlets between two pieces of waxed paper and gently pound in flour. Melt 2 Tbsp. butter in skillet. Add 1 tsp. lemon juice. Saute veal in single layer, adding more butter and lemon juice in same proportions as needed until all cutlets are browned. Remove cutlets to platter keep warm. If necessary, melt additional butter to make 2 Tbsp. in skillet. Add 1 tsp. lemon juice and 2 Tbsp. seasoned flour mixture. Stir till smooth and cook 1 minute. Add wine, stirring to loosed bits from bottom of pan. Place veal back in sauce, sprinkle with enoki mushrooms, and simmer for about 5 minutes, until cooked through.
- 1 pkg. enoki mushrooms
- 1 head lettuce
- 1 small head red lettuce
- 1 small portion of yellow curly endive leaves
- 3 Tbsp. wine vinegar
- 1/4 tsp. sugar
- 1/4 tsp. salt
- 1/2 tsp. Dijon mustard
- 6 Tbsp. olive oil
- 2 hard cooked eggs, whites and yolks separated
Carefully separate enoki mushrooms from their common base and set aside. Tear both types of lettuce leaves into bite sized pieces and place in a large salad bowl. Trim off tough parts of curly endive and tear curly leaves. Add endive and enoki to lettuce and refrigerate. Combine salt, vinegar, sugar olive oil and mustard in a small bowl. Stir until sugar and salt are dissolved. Set aside at room temperature. Press egg yolks through sieve and set aside. Repeat process with egg whites. To combine salad, stir dressing and add to salad tasting occasionally until combination is to your liking. Sprinkle sieved egg whites over salad and pile of yolks in center. Pepper lightly if desired.
- 1 bag (3.5 ounces) enoki mushrooms
- 2 Tbsp. soy sauce
- 2 Tbsp. dry sherry
- 1 tsp. Chinese mustard
- 1 Tbsp. minced green onion
In a small serving bowl mix together soy sauce, dry sherry, Chinese mustard and green onions. Rinse enoki mushrooms thoroughly and cut off bottoms of stems. Serve mushrooms in tray with sauce. To eat, dip mushrooms in sauce.
Three Mushroom Soup
- 3 ounces dried shiitake or porcini mushrooms
- 5 cups cold strong vegetable stock
- 3 Tbsp. olive oil
- 2 small leeks (white part only) thinly sliced about 1 cup
- 1 onion thinly sliced
- 2 small potatoes, peeled and thinly sliced
- 2 garlic cloves, minced
- 1 pound fresh mushrooms (white or exotic) thinly sliced
- 1/4 cup minced parsley
- freshly ground pepper
- 3 Tbsp. dry sherry
- enoki mushrooms for garnish
Soak dried mushrooms in 2 cups of stock for 30 minutes. Drain and reserve stock. Strain stock through cheesecloth or fine sieve. Combine with remaining stock and set aside.
In large saucepan, heat oil, add leeks, onion, potato and garlic and saute over medium heat until tender, 5-10 minutes. Add sliced mushrooms and parsley and saute for 5-10 minutes stirring occasionally with wooden spoon. Add reserved dried and stock.
Bring to a boil partially cover and simmer 30 minutes over low-medium heat until mushrooms are tender. Season to taste with salt and pepper. Transfer half the soup to a food processor and puree. (You can puree all of the potatoes and onions, not mushrooms.) Return to pot and mix well. Add sherry and simmer until very hot. Ladle into heated soup bowls and garnish with enoki mushrooms.