Mushroom Ragoût with cheese ravioli

Ingredients

  • Kosher salt
  • 2 ½ to 3 Tbsp. extra-virgin olive oil; more as needed (we used Colavita’s extra-virgin olive oil)
  • 12 oz. cremini mushrooms, sliced about ¼-inch thick
  • Freshly ground black pepper
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ tsp. tomato paste
  • 1 ½ tsp. all-purpose flour
  • 1 ½ tsp. chopped fresh thyme leaves
  • Pinch crushed red pepper flakes (we actually used 2 pinches)
  • ¼ cup dry red wine (we used Cabernet Sauvignon)
  • ¼ cup lower-salt vegetable broth (we used Swanson’s organic vegetable broth)
  • 10 oz. fresh or frozen cheese ravioli or other cheese-stuffed pasta (we used fresh cheese ravioli)
  • 1 Tbsp. chopped fresh flat-leaf (Italian) parsley
  • Grated Parmigiano-Reggiano or Grana Padano (we used Parmigiano-Reggiano)

Directions

  1. Fill a large pot with water, salt well (we used table salt). Bring water to a boil.
  2. Pour 1 ½ tablespoons (we used 2 tablespoons) of the oil into a large skillet, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, ¼ teaspoon salt and a few grinds of black pepper, stirring just to combine. Spread the mushrooms out as evenly as you can and let them cook (without stirring them) for 3 minutes or until they look well browned on one side. Stir continuously for another 3 minutes or until browned all over and any liquid has evaporated (if the mushrooms look dry and the skillet begins to scorch, drizzle a little bit of oil into the skillet). Take the mushrooms out of the skillet and place them on a plate for the time being.
  3. Pour another tablespoon of oil into the skillet, setting the heat to medium. Toss the onion in and stir constantly for two minutes or until the onion looks translucent. Throw the garlic in and continue stirring for 30 seconds or until you can smell the garlic. Add in the tomato paste, stirring it around for a minute. Add the mushrooms and any accumulated juice back into the skillet. Now add in the flour, thyme and pepper flakes, stirring frequently for 1 to 2 minutes. Pour the wine in and stir until it looks like it’s thickened, pouring the broth in afterwards and letting the mixture simmer until it’s reduced into a light sauce. Season with salt and pepper to taste.
  4. While the sauce is simmering, cook the pasta in that boiling water according to the directions on the package that they came in until they have an al dente texture. Drain and transfer the pasta into the skillet with the mushroom sauce, stirring to coat over low heat (we turned the heat off, knowing we’d have residual heat left). Serve individual portions, topping with cheese and parsley afterwards.

Serves 3 to 4 (maybe it’s because we had to use a 9 oz. pkg. that only had 10 ravioli but this only made 2 portions for us).

As soon as we took our first bite of this, we knew there wasn’t going to be any leftovers ! The heat was nice at first but near the end it did start to be the predominate flavor so we’ll try a single pinch of pepper flakes next time. The sauce was delicious but felt a little sparse after tossing the ravioli in it so next time we make this (and there will definitely be a next time), we’re going to double the sauce. The sauce and ravioli taste great together but adding that Parmigiano-Reggiano took it to the next level of yumminess !

Recipe source unknown.

We weren’t paid in any form to promote Colavita or Swanson.

Take care everybody !

Drunken Mushroom Spaghetti

Ingredients

  • ½ cup dried porcini mushrooms
  • 1-1 ½ cups chicken or vegetable stock (we used vegetable stock)
  • 2 Tbsp. olive oil (we used extra-virgin olive oil)
  • 2 Tbsp. butter (we used unsalted butter)
  • 1 ½ lb. mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean, then sliced (we used stemmed shiitake)
  • 2 large shallots, chopped
  • 4 large cloves garlic, chopped or grated (we chopped our garlic cloves)
  • 8-10 sage leaves, thinly sliced (we used 10 leaves)
  • About 2 Tbsp. thyme, leaves stripped from stems and chopped
  • 1 lemon, zested (about 1 ½ tsp.) and juiced (about ¼ cup) (we used 2 lemons so we could get ¼ cup of lemon juice)
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 1 lb. spaghetti (we used Ronzoni whole grain spaghetti)
  • 1 bottle white wine, such as Pinot Grigio (we used Beringer Main & Vine Pinot Grigio)
  • About 1 cup of freshly grated Pecorino Romano, plus more for sprinkling onto your individual portions
  • EVOO (extra-virgin olive oil), for drizzling
  • 3-4 Tbsp. chives, finely chopped

Directions

  1. Take a small saucepan out and place the dried porcini mushrooms in it, adding just enough stock to cover* the mushrooms. Set the heat to high and wait for a low boil to occur. Once it is at a low boil, turn the heat down to medium-low and let it simmer for 2 to 5 minutes or until the mushrooms have softened. Take porcini mushrooms out using a slotted spoon, transferring them to a cutting board afterwards. Chop them up and leave them off to the side for now. Strain the stock so that any grit is removed, reserving the strained liquid for later.
  2. Take a large pot of water and bring it up to a boil to cook the pasta in later.
  3. Take a large skillet out and pour the two tablespoons of olive oil in, tilting the pan twice so the bottom is completely coated, setting the heat to medium-high afterwards. Once the oil’s hot, add the butter in, letting it completely melt. Add half of the mushrooms in, cooking them for 3 to 5 minutes or until they’re brown and fragrant. Take the mushrooms out of the skillet and repeat the process with the other half of the mushrooms**. Return all the cooked mushrooms to the skillet, adding in the shallots, garlic, herbs and lemon zest as well. Season with salt and pepper and pepper and stir constantly for 2 minutes or until the shallots have softened.
  4. Salt the boiling water (we used table salt), adding in the pasta afterwards. Cook the pasta a few minutes shy of al dente, about 5 minutes (we went with the 5 minutes).
  5. Add the chopped porcini and strained stock into the skillet, pouring the wine in next, waiting for the sauce to come to a boil afterwards. Turn the heat down to medium-low and let the sauce simmer for 3 minutes or until it’s reduced slightly.
  6. Drain the pasta and add it into the sauce, turning the heat down to medium-low afterwards. Toss the sauce for about 3 minutes or until the pasta is al dente and has absorbed some of the sauce. Take the skillet off of the heat and stir in the lemon juice and cup of cheese. Drizzle some extra-virgin olive oil over the pasta to marry the sauce with the pasta. Top with chives and enjoy !

*Our mushrooms started to float so we were never able to truly “cover” the mushrooms with the stock. We decided to pour in the whole 1 ½ cups.

**The first half of the mushrooms absorbed all the butter and oil so we decided to add another 2 tablespoons of oil and butter to the skillet before cooking the second half of the mushrooms.

Serves 4.

With a name like “Drunken Mushroom Spaghetti”, we had to try this out and see what the dish was like ! Unfortunately you’re not going to get drunk off the finished sauce but this was still a delicious, bright dish. You definitely taste the acidity from the wine and lemon juice and it pairs wonderfully with the salty Pecorino Romano. The chives can add a nice pop of color but we didn’t think that it added any real flavor, whereas some extra cheese only made it even better tasting !

Recipe source unknown.

We weren’t paid in any form to promote Ronzoni or Beringer Main & Vine.

Take care everybody !

Crawfish Veronica

Ingredients

  • 1 pound rotini pasta, cooked according to package directions but not rinsed
  • 1 tablespoon extra-virgin olive oil
  • ½ cup unsalted butter
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 ½ teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
  • ½ teaspoon blackened seasoning (we used Old Bay with blackened seasoning product)
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup white wine (we used Seaglass Sauvignon Blanc)
  • 1 1/3 cups heavy whipping cream
  • 2/3 cup whole milk
  • 1 tablespoon fresh lemon juice
  • 1 (16-ounce) package cooked crawfish tails (we used a frozen 16-oz. package that we thawed)
  • ½ cup thinly sliced green onion
  • ¼ cup chopped fresh parsley (we used Italian parsley)
  • ½ cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese (we didn’t use any)

Directions

  1. Add the cooked pasta and oil to a large mixing bowl, tossing so all the pasta gets coated in the oil. Set the pasta off to the side for now.
  2. Add the butter to a large Dutch oven, setting the heat to medium-high. Once the butter’s melted, add the onion in, stirring frequently for 5 minutes or until the onion’s tender. Add the garlic, Creole seasoning, blackened  seasoning, salt and cayenne to the Dutch oven, stirring constantly for 1 minute. Pour the wine in, cooking it off for 3 minutes or until it’s almost evaporated. Slowly stir in the cream, milk and lemon juice, stirring constantly for 5 minutes or until the mixture’s slightly thickened. Add the green onion, parsley and crawfish into the Dutch oven, stirring for another minute.
  3. Add the pasta into the Dutch oven, stirring to coat for about a minute or until the pasta’s heated through. Take the Dutch oven off the heat and mix in the grated Parmesan, stirring until the cheese has completely melted (at this point we took a bite and decided to add more salt to bring out the flavors more). Take your portion and garnish it with the shaved Parmesan afterwards if you’re using it.

We’d never heard of Crawfish Veronica and decided to look it up online. Turns out, this dish is actually a version of Crawfish Monica, a dish served at New Orleans Jazz & Heritage Festival. They say it’s a crowd favorite at the festival and we understand why ! This is such a delicious pasta dish, the flavor of the creole and blackened seasoning comes through but it’s not overwhelming. The flavor of the sauce and crawfish work awesome together, we couldn’t get enough of this tasty dish ! While we still enjoyed eating this the next day, we think it’s tastiest when it’s freshly made.

We got this recipe from Louisiana Cookin’ magazine.

We weren’t paid in any form to promote Zatarain’s, Old Bay, Seaglass, New Orleans Jazz & Heritage Festival or Louisiana Cookin’ magazine.

Take care everybody !