Scallop Mushroom Fettucine Recipes

Scallop Mushroom Fettucine

Ingredients of Scallop Mushroom Fettucine

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Fettuccine 8 pz. 225 g

Olive (or cooking) oil 1 tbsp. 15 mL

Sliced fresh white mushrooms 4 cups 1 L

Garlic clove, minced 1 1

Dry white wine 1/4 cup 60 mL

Butter 2 tbsp. 30 mL

Lemon juice 1 tbsp. 15 mL

Small bay scallops 1 lb. 454 g

Grated Parmesan cheese 1/2 cup 125 mL

Sliced green onion 3 tbsp. 50 mL

Grated lemon zest (see Tip, below) 1 tbsp. 15 mL

Salt 1/4 tsp. 1 mL

How to Scallop Mushroom Fettucine

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered for 11 to 13 minutes, stirring occasionally, until tender but firm. Drian. Return to same pot. Cover to keep warm

Heat olive oil in large frying pan on medium. Add mushrooms and garlic. Cook for about 5 minutes, stirring occasionally, ntil liquid has evaporated.

Add next 3 ingredients. Heat and stir until butter melts. Add scallops. Heat and stir for about 2 minutes until scallops are opaque.

Add remaining 4 ingredients and pasta. Toss, Makes about 6 cups (1.5 L).

Tip : When a recipe calls for grated citus zest and juice, it's easier to grate the fruit first, then juice it. Be careful not to grate down to the pith (white part of the peel), which is bitter and best avoided.

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Bacon Mushroom Spirals Recipes

Bacon Mushroom Spirals

Ingredients of Bacon Mushroom Spirals

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Cavatappi pasta 4 cups 1 L

Egg yolk (large), fork-beaten 2 2

Grated Parmesan cheese 1/2 cup 125 mL

Coarsely ground pepper 1/2 tsp 2 mL

Bacon slice, diced 8 8

Slice fresh brown (or white) mushrooms 3 cup 750 mL

Dried crushed chilies (optional) 1/2 tsp. 2 mL

Evaporated milk 1 cup 250 mL

Chopped fresh parsley, for garnish

How to Bacon Mushroom Spirals

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil,uncovered , for 10 - 12 minutes, striring occasionally, until tender but frim. Drain, reserving 1/2 cup (125 mL) cooking water.

Meanwhile, combine next 3 ingredients in small bowl. Set aside.

Cook bacon in large frying pan on medium-high, striring occasionally,until almost crisp. Drain all but 1 tbsp. (15 mL) drippings. Reduce heat to medium. Add mushrooms and chilies. Cook for about 5 minutes, striring occasionally, until liquid has evaporated.

Add evaporated milk. Reduce heat to medium-low. Ciik for about 5 minutes, striring occasionally, until mixture thickens. Add pasta, reserved cooking water and egg mixture. Heat and stir for 1 minute.

Sprinkle with parsley. Makes about 6 cups (1.5 L)

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Mushroom Ravioli Recipes

Mushroom Ravioli

Ingredients of Mushroom Ravioli

FILLING

Cooking oil 1 tsp. 5 mL

Chopped fresh white mushrooms 1 1/2 cups 375 mL

Chopped onion 1/2 cup 125 mL

Chopped red pepper 1/2 cup 125 mL

All-purpose flour 2 tsp. 10 mL

Garlic powder 1/4 tsp. 1 mL

Italian seasoning 1/4 tsp. 1 mL

Salt 1/4 tsp. 1 mL

Pepper 1/8 tsp. 0.5 mL

Ricotta cheese 1/2 cup 125 mL

PAPRIKA PASTA DOUGH

All-purpose flour 2 cup 500 mL

Paprika 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Large eggs,fork-beaten 2 2

Water 1/4 cup 60 mL

Olive oil 1 tbsp. 15 mL

Large egg, fork-beaten 1 1

SAUCE

Butter (or hard margarine) 2 tbsp. 30 mL

All-purpose flour 2 tbsp. 30 mL

Milk 2 cups 500 mL

Italian seasoning 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/8 tsp. 0.5 mL

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

How to Mushroom Ravioli

Filling : Heat cooking oil in larde fying pan medium. Add mushrooms and onion. Cook for 5 to 10 minutes, strring occasionally, until onion is softened.

Add next 6 ingredients.Stir. Cook for 3 to 5 minutes until red pepper is tender-crisp

Add ricotta cheese. Stir. Set aside.

Paprika Pasta Dough : Combine first 3 ingredients in large bowl. Male a well in centre.

Add next 3 ingredients to well. Mix until dough brgins to come together. Turn out onto lightly floured surface. Knead until ball forms. Wrap with plastic weap. Let stand for 30 minutes. Divide dough in half. Work with 1 half of dough at a time. Keep remaining half covered with plastic wrap. Roll out dough on lightly floured surface to 16 x 12 inch (40 x 30 cm) rectangle. Loosen and lift dough and sprinkle flour on work surface to prevent sticking. Let stand for 10 minutes. Sprinkle dough with flour. Turn over. Let stand for 10 minutes. Cut both sheets of dough into 2 x 2 inc (5 x 5 cm) squares. Place about 1 tsp (5 mL) of filling on half of squares.

Brush edges with egg. Cover filling with remaining squares. Press edges to seal, squeezing out any excess air. Makes about 48 ravioli.

Sauce : Melt butter in medium saucepan on medium. Add flour. Heat and stir for 1 minute.

Slowly add milk, stirring constantly,until smoot.Add next 3 ingredients.Heat and stir for about 5 munutes until boillinh and thickened.

Combine water and salt in Ducth oven. Bring to a botl. Add 1/3 of ravioli.Boil, uncovered, for about 5 minutes, stirring occasionally, until tender but firm. Transfer with slotted spoon to sieve. Drain. Transfer to serving bowl. Cover to keep warm. Repeat with remaining ravioli. Serve with sauce

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