Posts Tagged ‘#meatlessmonday’

Tagliatelle Pasta with a Light Mushroom Sauce

Denise from Chez Us shares her tasty Tagliatelle Pasta with a Light Mushroom Sauce with us!

Tagliatelle Pasta with a Light Mushroom Sauce by Chez Us

June is here, and it is time to start thinking about eating lighter during the hot summer months.  As I write those words I think to myself that it is rather funny, as being in the Bay Area, June is the coldest summer ever, and we are still enjoying hearty comfort food.  Regardless, this recipe for  Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.

Tagliatelle Pasta with a Light Mushroom Sauce by Chez UsTagliatelle Pasta with a Light Mushroom Sauce by Chez Us

If you are like me, I always have a stash of mushrooms tucked into the vegetable bin, as they can go from breakfast to dinner in a matter of a few ingredients.  In our home, Wednesday tends to be the busiest evening for us, and this dish makes it on to the table very often.  It is quick and I can have dinner on the table within 30 minutes.

I like to use a mixture of mushrooms from earthy cremini to tender white buttons.  Shiitake mushrooms add a bit of mystery to a dish, as well, their texture is really outstanding.  I simply sautéed the mushrooms with olive oil, shallots and garlic;  I use green garlic when in season.  There is enough moisture in the mushrooms that it is not necessary to add any stock or water.  Besides the mushrooms, I use thyme as well as some heat with chili flakes which enhances the flavors of the mushrooms.  If I have a jar of artichoke hearts in the pantry, I roughly chop them and toss in before serving.

What are some of your favorite fresh and light mushroom recipes for summer time dining?  I am sure you will enjoy this refreshing recipe as much as we do.

 

Tagliatelle Pasta with a Light Mushroom Sauce

** serves 4

Ingredients

1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
asiago cheese

Method:

1. Thinly slice the mushrooms and set aside.

2. In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic.  Cook until soft, about 3 minutes.

3. Add the mushrooms, stir and cook over medium low until caramelized and soft.  This step will take about 6 – 10 minutes depending on the heat of your stove.

4. Stir in the thyme and chili flakes, then remove from the heat.

5. Cook the pasta according to package directions.

6. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil.  The heat of the pasta and the moisture on left from draining will heat the mushrooms.  At this point if you are using the artichoke hearts stir them in.

7. Season to taste with salt and pepper.  Grate cheese over the top.

8. Serve.

9. Eat.

Chicago Burger Chain offers Epic Portabella Deal

Epic Burger's Portabella Sandwich

It’s no secret that Mondays often get a bad rap. Luckily for all of our Chicago fans out there, and anyone visiting over the holiday week, we have a juicy surprise to share that will transform the Monday blues. (Here’s a hint: It involves mushroom freebies).

Epic Burger, a popular Chicago burger chain, knew they wanted to do something special when a Portabella burger was added to the menu. With a mission statement focused on “creating a more mindful burger” they wanted to sell a product that not only tasted delicious, but let you feel good about indulging. In coordination with the popularity of #MeatlessMonday, they put a local (and mushroom-filled) spin on the trend with the launch of #MushroomMonday. On any given Monday, a customer can walk in and receive 20% off a Portabella combo. Sounds pretty great, right? Well the fun doesn’t end there!

This week the fun is not just reserved for Monday. Tomorrow on July 2nd the chain is hosting a FLASH SALE where they will be giving out portabella burgers for FREE. No purchase or coupons necessary just walk in before noon with a hungry appetite and reference you saw this blog post.

To ensure you try the portabella burger at its absolute finest, check out the topping recommendation from Epic Burger which includes, Horseradish Havarti cheese (from Wisconsin), grilled onions, tomato, pickles, lettuce & Epic sauce.

Along with this vegetarian delight, at Epic Burger you can find a variety of palate pleasers. Choose from classic ground beef, turkey or chicken as your base, and then move onto the fun.  Add some buttermilk blue cheese or toss on a fried egg.  Quality is the name of the game at Epic. Take a look at the “Epic Rules” that ensures every bite of your burger is as good as the last.

Check off packing a lunch for tomorrow, because burgers are on the menu.

Portabella Mushrooms filled with Goat Cheese from bell'alimento

Portabellas are wonderful meaty and flavorful mushrooms. They’re perfect for those nights when you want something vegetarian and filling. This recipe can be grilled or broiled making it perfect year round. It’s also incredibly versatile. You can stuff them with just about anything your heart desires. Cherry tomatoes would be a fantastic addition.

For another variation it would even be delicious made into a portabella mushroom burger simply by adding a great toasted bun and garnishing with balsamic vinegar!

Portabella Mushrooms filled with Goat Cheese
What you’ll need:

  • 2 portabella mushrooms – stems removed
  • 1 tablespoon extra virgin olive oil
  • pepper
  • 2 cloves garlic – minced
  • firm goat cheese – 2 slices or enough to cover mushroom caps
  • 1/4 cup Parmigano Reggiano – grated
  • flat leaf Italian parsley – roughly chopped

What to do:
1. Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

2. CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

3. Garnish with parsley.

Buon Appetito!

Paula
bell’alimento
www.bellalimento.com