SEAFOOD MUSHROOM RECIPE RECIPES

Name: Mushroom carbonara
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 30g butter; 2 tbsp olive oil; 2 shallots, finely chopped; 2-3 garlic cloves, crushed; 10 fresh sage leaves, shredded; 200g button mushrooms, sliced; 400g spaghetti or linguine; 2 medium free-range eggs, beaten; 100g grana padano cheese (or vegetarian alternative), finely grated

MUSHROOM CARBONARA RECIPE | DELICIOUS. MAGAZINE

Mushroom carbonara recipe | delicious. magazine image

This quick mushroom carbonara pasta dish is the perfect midweek supper – speedy, scrumptious and comforting. Make it with linguine or spaghetti. (If you prefer veg in your carbonara, you could take a look at our summer veg carbonara, too.)

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

30g butter
2 tbsp olive oil
2 shallots, finely chopped
2-3 garlic cloves, crushed
10 fresh sage leaves, shredded
200g button mushrooms, sliced
400g spaghetti or linguine
2 medium free-range eggs, beaten
100g grana padano cheese (or vegetarian alternative), finely grated

Steps:

Melt the butter with the oil in a frying pan over a medium-high heat, then fry the shallots for 5 minutes until softened and golden. Add the garlic and fry for 30 seconds.
Add the sage and mushrooms to the pan, then fry for 3-4 minutes longer until golden and tender.
Meanwhile, cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain and return to the saucepan.
Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix along with the grated Grana Padano. Season with lots of black pepper, then serve.

Nutrition Facts : Calories 608kcals, FatContent 24.5g (10.7g saturated), ProteinContent 26.1g, CarbohydrateContent 70.7g (4.2g sugars), FiberContent 4.9g

SEAFOOD CASSEROLE RECIPE: HOW TO MAKE IT

Seafood Casserole Recipe: How to Make It image

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. —Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs

Steps:

Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, FatContent 34g fat (5g saturated fat), CholesterolContent 209mg cholesterol, SodiumContent 1045mg sodium, CarbohydrateContent 31g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 37g protein.

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