BRAIN MUSHROOMS RECIPES

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PASTA WITH MUSHROOMS AND ARTICHOKES SUPERFOOD RECIPE FROM ...



Pasta With Mushrooms And Artichokes Superfood Recipe From ... image

Dr. William Li, author of "Eat To Beat Disease", shares a yummy pasta recipe made with superfoods that help fight fat, boost immunity + mental clarity.

Provided by Dr. William Li

Number Of Ingredients 20

2 ounces dried porcini mushrooms
¼ cup extra-virgin olive oil
2 large shallots
coarsely chopped
2 cloves garlic
finely chopped
6 ounces artichoke hearts (jarred
canned
frozen or fresh)
quartered
1 cup vegetable or chicken stock
2 to 3 tablespoons tomato paste
Salt and freshly ground black pepper
to taste
1 pound bucatini
spaghetti or linguini
⅓ cup fresh parsley
chopped
plus a few leaves for garnish
Grated Parmigiano-Reggiano cheese (optional)

Steps:

  • Rehydrate dried mushrooms in a glass bowl with 2 cups boiling water for 15 to 20 minutes
  • Reserving mushroom liquid for sauce, remove mushrooms and coarsely chop
  • Heat olive oil in a heavy bottom pan
  • Saute shallots over medium heat for 2 minutes, stirring, until translucent and softened
  • Add garlic and sauté for another minute
  • Stir in porcini mushrooms and artichokes and cook for 3 minutes, then add stock and reserved mushroom liquid and increase to high heat
  • Stir in tomato paste until combined and cook on high heat until liquid reduces to a thickened sauce, about 10 minutes
  • Add a pinch of salt to taste and remove from heat
  • In a large pot of salted boiling water, cook bucatini until al dente, about 7 minutes
  • Drain, then add to pan containing sauce
  • Top with parsley and mix until combined
  • Divide among bowls, garnish with parsley and serve immediately with grated cheese

PASTA WITH MUSHROOMS AND ARTICHOKES SUPERFOOD RECIPE …



Pasta With Mushrooms And Artichokes Superfood Recipe … image

Dr. William Li, author of "Eat To Beat Disease", shares a yummy pasta recipe made with superfoods that help fight fat, boost immunity + mental clarity.

Provided by Dr. William Li

Number Of Ingredients 20

2 ounces dried porcini mushrooms
¼ cup extra-virgin olive oil
2 large shallots
coarsely chopped
2 cloves garlic
finely chopped
6 ounces artichoke hearts (jarred
canned
frozen or fresh)
quartered
1 cup vegetable or chicken stock
2 to 3 tablespoons tomato paste
Salt and freshly ground black pepper
to taste
1 pound bucatini
spaghetti or linguini
⅓ cup fresh parsley
chopped
plus a few leaves for garnish
Grated Parmigiano-Reggiano cheese (optional)

Steps:

  • Rehydrate dried mushrooms in a glass bowl with 2 cups boiling water for 15 to 20 minutes
  • Reserving mushroom liquid for sauce, remove mushrooms and coarsely chop
  • Heat olive oil in a heavy bottom pan
  • Saute shallots over medium heat for 2 minutes, stirring, until translucent and softened
  • Add garlic and sauté for another minute
  • Stir in porcini mushrooms and artichokes and cook for 3 minutes, then add stock and reserved mushroom liquid and increase to high heat
  • Stir in tomato paste until combined and cook on high heat until liquid reduces to a thickened sauce, about 10 minutes
  • Add a pinch of salt to taste and remove from heat
  • In a large pot of salted boiling water, cook bucatini until al dente, about 7 minutes
  • Drain, then add to pan containing sauce
  • Top with parsley and mix until combined
  • Divide among bowls, garnish with parsley and serve immediately with grated cheese

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