SHIITAKE MUSHROOM PICTURE RECIPES

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FETTUCCINE WITH SHIITAKE MUSHROOMS & BASIL RECIPE | EATINGWELL



Fettuccine with Shiitake Mushrooms & Basil Recipe | EatingWell image

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

Provided by EatingWell Test Kitchen

Categories     Healthy Pasta and Noodle Recipes

Total Time 20 minutes

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice, juice
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
½ cup chopped fresh basil, divided
1/2 cup freshly grated Parmesan cheese, (1 ounce)

Steps:

  • Bring a large pot of lightly salted water to a boil for cooking pasta.
  • Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
  • Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
  • Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Nutrition Facts : Calories 314 calories, CarbohydrateContent 46.5 g, CholesterolContent 8.6 mg, FatContent 10.7 g, FiberContent 7.4 g, ProteinContent 11.8 g, SaturatedFatContent 2.7 g, SodiumContent 332.3 mg, SugarContent 2.7 g

SHIITAKE MUSHROOM AND POTATO ENCHILADAS RECIPE | REAL SIMPLE



Shiitake Mushroom and Potato Enchiladas Recipe | Real Simple image

When mushrooms and diced potatoes stand in for chicken or beef, even the carnivores at the table won’t miss the meat.

Provided by Dawn Perry

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 10

1 ounce dried shiitake mushrooms (about 1 cup)
2 tablespoons olive oil
1 white onion, chopped
1 large russet potato (about 8 ounces), peeled and diced into ¼-inch pieces
1 cup frozen corn, thawed
kosher salt and black pepper
2 cups grated Monterey Jack (about 8 ounces)
1 14-ounce can green chili enchilada sauce (about 1½ cups)
8 corn tortillas, warmed
fresh cilantro, for serving

Steps:

  • Heat oven to 400° F. Combine the mushrooms and 2 cups boiling water in a small bowl and let sit until softened, 20 to 30 minutes. Remove the mushrooms and chop; reserve the soaking liquid.
  • Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and potato and cook, tossing often, until the potato begins to soften, 6 to 8 minutes. Add the corn, mushrooms, 1 cup of the soaking liquid, ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium and cook, stirring often, until the potatoes are tender and most of the liquid is absorbed, 6 to 8 minutes. Transfer to a large bowl and stir in 1 cup of the Monterey Jack.
  • Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Dividing evenly, roll up the mushroom mixture in the tortillas and place seam-side down in the dish. Top with the remaining enchilada sauce and sprinkle with the remaining Monterey Jack. Bake until the sauce is bubbling and the Monterey Jack is melted, 12 to 15 minutes. Sprinkle with the cilantro.

Nutrition Facts : Calories 551 calories, CarbohydrateContent 57 g, CholesterolContent 50 mg, FatContent 28 g, FiberContent 7 g, ProteinContent 21 g, SaturatedFatContent 12 g, SodiumContent 1016 mg, SugarContent 5 g

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