Courier Cookbook

Our featured ingredient this week is mushrooms. Enjoy these delicious stuffed mushrooms and mushroom pasta recipes.

Stuffed Mushrooms

Adapted from Delish.com and Loveandlemons.com

Ingredients

Cooking spray

1 1/2 lb. baby bella, mini portabello, or white mushrooms

2 tbsp. butter

2 cloves minced garlic

1/4 c. panko breadcrumbs

¼ c. chopped sundried tomatoes

2 tbsp. pine nuts

Kosher salt

Freshly ground black pepper

1/4 c. freshly grated Parmesan cheese, plus more for topping

4 oz. softened cream cheese

2 tbsp. freshly chopped parsley, plus more for garnish

1 tbsp. freshly chopped thyme

Directions

Preheat oven to 400°. Grease a baking sheet with cooking spray or line with parchment paper. Clean mushrooms. Remove stems from mushrooms and finely chop stems. Place mushroom caps on the baking sheet.

In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook about 5 minutes or until most of the moisture is out. Add garlic and sundried tomatoes and cook until fragrant, about 1 minute. Add breadcrumbs and pine nuts and let toast slightly, about 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

In a large bowl mix together mushroom stem mixture, Parmesan cheese, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.

Bake until mushrooms are soft and the tops are golden, about 20 minutes.

Garnish with parsley to serve.

Garlic Mushroom Pasta

Adapted from TheMediterraneanDish.com

Ingredients

8 ounces dry pasta

Kosher salt

⅓ c. extra virgin olive

1 tbsp. butter

2 minced shallots

5 minced garlic cloves

8 ounces sliced baby bella mushrooms

8 ounces sliced white mushrooms

8 ounces roughly chopped portobello mushrooms

black pepper to taste

1 t. rosemary

3 tbsp. tomato paste

¼ c. merlot wine

½ c. grated Parmesan cheese

½ c. packed fresh parsley

⅓ c. chopped walnuts

Red pepper flakes to taste (optional)

Instructions

Cook the pasta al dente in boiling salted water according to box instructions. Reserve 1 cup of the pasta cooking water then drain the pasta.

In a large skillet, heat the olive oil and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes.

Add all the mushrooms and another drizzle of olive oil and toss them in the pan for a couple of minutes. Season with kosher salt, black pepper and rosemary.

Cook for about 7 to 10 minutes, stirring occasionally, until the mushrooms turn color and release their moisture.

Add the tomato paste, wine and about ½ cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes.

Add the cooked pasta to the mushroom sauce mixture. Toss to combine. Add more pasta cooking water if needed.

Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Next week, The Courier Cookbook will feature muffins, that favorite breakfast staple. Send your recipes to editorial@lhvc.com.