Posts Tagged ‘Italian mushroom recipes’

Torta Salata ai Funghi {Savory Mushroom Pie} from Bell'Alimento

Today’s Mushroom Pie post brought to you by the bella of the ball- Paula of Bell’Alimento.

Fall and Winter just call out to us to make bubbling casseroles, gratins, and savory pies…And what better to put in one of those savory pies than Mushrooms ; ) Torta Salata ai Funghi is a pie will that will be sure to go into your rotation during these cold months.

It’s creamy, cheesy and yes full of shroom goodness! Creamy because it’s made with a bechamel sauce {swoon}. Cheesy because it includes Provolone cheese melted to perfection. And of course there are 16 ounces of majestic mushrooms. All of that contained in a beautiful, flaky buttery package.

This is perfect to make ahead of time and pop it into the oven when you come home!

Torta Salata ai Funghi {Savory Mushroom Pie}
What you’ll need:
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic – minced
16 ounces mushrooms – sliced
1 tablespoon flat leaf Italian Parsley – chopped
4-6 slices of provolone cheese
2 pie crusts

1 egg – beaten
2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt

What to do:
1. Into a sauté pan add olive oil and butter and heat over medium heat. When melted add: garlic, mushrooms, parsley. Reduce heat to LOW. Stir to combine. Season with salt and pepper. Cook for approximately 10 minutes.

2. WHILE mushrooms are sautéing, prepare the béchamel sauce. Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. Once thickened pour mixture over sautéed mushrooms. Stir to combine. Set aside.

3. Spray a pie pan with cooking spray and place one of the pie dough discs into pan. Lay 2-3 slices of provolone cheese onto pie dough disc. Gently pour the mushroom mixture into pie pan. Cover with remaining 2-3 slices of provolone cheese. Cover with remaining pie dough disc. Gently crimp the edges to seal.

4. Place pie onto a cooking sheet. Using a pastry brush, brush the top of the pie with the beaten egg. Cook pie for approximately 35-40 minutes or until golden.

5. Allow pie to cool before slicing.

Buon Appetito!

Polenta Pasticciata ai Funghi e Gamberi {Polenta with a Mushroom and Shrimp Sauce}

This week’s gorgeous taste of Italy comes from none other than Paula- the meravigliosa cook behind bell’alimento!

Polenta is incredibly versatile and can be eaten either creamy or solid. In solid form you can make it into various shapes which also allows for it to be grilled, pan fried, or oven baked. You can top your polenta with just about anything. How is that for versatile ; )

Like Risotto, polenta needs to be stirred and often. Be mindful when cooking the polenta as it tends to “bubble” and we don’t want to burn ourselves ; ) It’s equally as delicious creamy but for today’s recipe we are going to bake it, which means it needs to be refrigerated after it’s done to allow it to set up. This also allows you to make this well in advance of your meal {great time saver} Depending on how thick you like your polenta cakes will depend on what dish you use to set it in. I like mine no more than 1″ thick. When warming your polenta through cooking time will depend on the thickness of your polenta.

Feel free to cut the polenta into any shape you like. I like a circular shape and I use a glass to cut mine with. Cookie cutters would work as well.

Mushrooms are a natural pairing with polenta. Their earthy flavor pairs beautifully with the corn. You can use any mushrooms you like here. A combination would be fantastic! Remember when making this sauce to add the shrimp towards the end so that you do not overcook them {you don’t want rubbery shrimp} Cooking time for the shrimp will depend on the size of shrimp you use.

What you’ll need:
1 cup polenta {cornmeal}
2 tablespoons unsalted butter
1 pound shrimp – peeled and deveined
8 ounces of fresh mushrooms – sliced
2 cloves of garlic – minced
1 tablespoon flat leaf Italian Parsley – chopped
1 cup dry white wine
2 cups stock
pinch of ground nutmeg

What to do:

1. Into a large sauce pan add 3 cups of water and season with salt. Bring to a boil. Slowly sprinkle in the polenta. Using a whisk to combine, stir constantly to achieve a smooth texture. Reduce the heat to low and simmer until mixture thickens. Use a wooden spoon to stir.

2. Once polenta has thickened, spray a rimmed baking sheet or similar dish with cooking spray and pour polenta into sheet/dish. Use a spoon to evenly distribute polenta. Cover polenta with a piece of saran wrap {so that a skin does not develop} and transfer to refrigerator to cool completely.

3. Into a sauté pan melt the butter over medium heat. Add the mushrooms, garlic and parsley. Stir to combine. Add the wine and allow to reduce. Add the stock and season with pepper and nutmeg. Add shrimp and cook until mixture has reduced and shrimp are pink.

4. Preheat oven to 350 degrees. WHILE the mushroom and shrimp sauce is cooking. Remove the polenta from refrigerator and cut into desired shape. Place the polenta onto a baking sheet and place into oven to heat through.

5. Plate the polenta and serve with a generous topping of the mushroom/shrimp sauce.

Buon Appetito!

Fettucine Profumate by Paula of Bell'Alimento

Editor’s Note: Today’s post is the first recipe from Paula of the Italian cooking blog Bell’Alimento.  Incidentally, this is a beautiful site to bookmark if you do not have pasta sauce coursing through your veins and could use a little help preparing gorgeous Italian meals like this one.

Fettucine Profumate… Is Italian for Aromatic or Perfumed Fettucine. And I can’t think of a better description than aromatic. You’ll be smelling this one long before it’s on the table. It’s an incredibly creamy, flavorful and filling dish that’s chock full of mushroom flavor! You’ll only need a small bowl of this! You’ll want more but a small bowl will do the trick *wink wink*

I love the baby bellas or crimini in this dish but feel free to substitute button mushrooms if that’s what you have on hand. The hardest part of making this dish is the mincing and chopping. Once you’ve done that it’s smooth sailing. You can use any type of broth that you like, I used chicken broth here. Also, if you don’t have any truffle oil on hand you can easily swap it out for a good quality extra virgin olive oil. I just like upping the mushroom ante!


What you’ll need:

  • 1 pound of Fettucine Nests
  • 8 ounces Baby Bella {Crimini} Mushrooms – roughly chopped
  • 1 small carrot – peeled and minced
  • 2 stalks celery – minced
  • 1 small onion – minced
  • 1 clove garlic – minced
  • 1 cup heavy whipping cream
  • 1 ounce grappa
  • 1 tablespoon fresh flat leaf Italian parsley – chopped
  • 1 tablespoon corn starch {dissolved in 2 tablespoons of water}
  • 3 tablespoons unsalted butter
  • 3 tablespoons truffle oil
  • 1 cup broth
  • 1 cup Parmigiano Reggiano – grated
  • salt and pepper

What to do:

Gently wipe your mushrooms clean with a paper towel. Into a large sauté pan heat butter and truffle oil over medium heat. When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Allow to cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring as necessary. Season lightly with salt. Remove pan from heat and pour the grappa in. Mix well and carefully return to heat and cook until grappa has evaporated. Add broth lower heat slightly and allow to cook for approx 10 minutes, stirring as necessary. Add the corn starch {which has been dissolved in water} and mix together until it thickens. When thickened, add cream, Parmigiano and season lightly with pepper. Reduce heat to lowest setting and allow to simmer for approx 5 minutes.

WHILE sauce is nearing the final stages cook your pasta in generously seasoned water until al dente. Drain well and add to the sauce pan. Toss well to combine. Transfer to serving bowl, garnish with additional Parmigiano if desired and serve immediately.

Buon Appetito!