Tag Archives: mushrooms

Mushroom, Tomato & Garlic Fettuccine

You must love garlic for this easy Italian dish. There is nothing quite like the aroma of garlic heating up in olive oil in your kitchen.

Mushroom, Tomato & Garlic Fettuccine

  • 5 Roma Tomatoes Chopped
  • 6 Garlic Cloves Minced
  • 1 Small Container of Baby Bella Mushrooms Sliced
  • 1/4 Cup Olive Oil
  • 1 Box Fettuccine
  • 2 Tbsp Italian Seasoning
  • Salt & Pepper to Taste

Heat garlic in olive oil until golden brown, add tomatoes and mushrooms and simmer in a saute pan for 15 minutes. Add some water if you want more of a sauce. Cook & drain pasta. Add the seasoning and pasta into the saute pan, toss together and serve.

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Trio of Colors

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Serve with garlic bread. This bread is delicious and has chunks of roasted garlic baked into it. Melt butter and add garlic powder and cayenne pepper. Use a pastry brush to coat the slices of bread. Heat on 375 degrees for 10 minutes.

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Imagine you are in Italy while you are enjoying your pasta!

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Postcard from Portofino

Curry Rice

Don’t you think curry flavor is wonderful? It’s delicious added to egg salad, chicken salad and rice. I like to add raisins to the rice for a sweet flavor.

Curried Rice

  • 2 cups cooked basmati rice
  • 1 zucchini diced
  • 1 small box mushrooms chopped
  • 1 bunch of green onions chopped
  • 1 cup raisins
  • 1 Tbsp garlic paste
  • 2 Tbsp curry powder
  • 1/4 cup soy sauce
  • olive oil to saute mushrooms and zucchini

Saute zucchini and mushrooms until soft in a large skillet. Add the cooked rice, green onions, raisins, curry powder, garlic paste and soy sauce.

Curry Rice Ingredients

Curry Rice II

Curry Rice III

Spinach Mushroom & Zucchini Lasagna

1Spinach Mushroom & Zucchini Lasagna

  • 1 package oven ready lasagna pasta
  • 1 – 24 oz jar tomato sauce
  • 1 – 32 oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 zucchini squashes sliced
  • 1 – 8oz container baby bella mushrooms sliced
  • 1 – 10 oz jar sun dried tomatoes
  • 1 – 10 oz box frozen chopped spinach
  • 1 egg
  • 1 tsp minced garlic
  • 1 tsp Italian spices
  • Salt and Pepper to taste

Thaw out the spinach and drain out all the water. Saute the mushrooms and spinach and set aside. Mix the ricotta cheese, egg, spinach, sun dried tomatoes, garlic, Italian spice, salt and pepper. Spread a layer of tomato sauce on the bottom of rectangular shaped baking dish. I used a 12″ X 9″ pan. Cover the sauce with three of the lasagna noodles, Spread a layer of ricotta cheese mixture on the pasta, then a layer of mushroom & zucchini, then a layer of tomato sauce and a layer of mozzarella cheese. Continue layering the same way. Top the lasagna with the Parmesan cheese. Cover in foil and bake at 375 for 30 minutes. Remove foil and bake for another 5 minutes.

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