Posts Tagged ‘ricotta cheese’

Mushrooms seem to be, well just mushrooms…no brilliant color like a red pepper, no deep green like a bunch of kale or broccoli rabe, no heartiness of a baked potato, nor the crunch of a carrot.  Is the best you can say about a mushroom is that it has virtually no calories?  Of course not!  Porcini mushrooms are particularly noted for their strong nutty and slightly meaty flavor and as they’re cooking, the aroma is delicious.  There’s also portabello mushrooms which will lend substance and hardiness to any dish.  And those are just the more common ones we find in grocery stores as well as Shitake, Oyster and Chanterelles.  Imagine cooking with Hen-of-the-Woods, Black Trumpets, Morels, Hedgehogs and Trumpet Royale!  Well now if you’re wondering why I led you down this path of edible funghi, I’m not surprise AND I’m not even sure why I did, except to add a bit of interest and knowledge to the recipe of the day.

Mushroom Pasta with Ricotta

Mushroom Pasta with Ricotta


Coarse salt and ground pepper

12 oz. rigatoni or other short pasta

2 TBS butter ( I always use unsalted)

1/2 small onion finely chopped

1/2 cup dry white wine

3/4 lb white button or cremini mushrooms, trimmed and sliced

1 cup ricotta

4 tsp fresh lemon juice

shaved Parmesan, for serving


In large pot of boiling salted water, cook pasta until al dente.  Reserve 3/4 cup pasta water; drain pasta and return to pot.

Meanwhile, in a large skillet, melt 1 TBS butter over medium.  Add onion and cook until softened , about 4 minutes.  Add wine and cook until almost evaporated, 4-6 minutes.  Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes.  Remove skillet from heat and stir in 1 TBS butter.

Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce.  Serve topped with Parmesan.

Recipe from Martha Stewart EVERYDAY FOOD October 2009

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When I read the title of this recipe, I said to myself, “Really?”.  I read through the ingredients and directions and realized this would be a great meal in between finishing up the leftovers from Thanksgiving.  Well you know there’s only so many ways you can eat turkey day after day!  So I made it on Saturday and we felt so healthy eating lasagna made with greens!  And it was really tasty too!

photo by Andrew Scrivani for The New York Times

photo by Andrew Scrivani for The New York Times



1/2 lb collard greens, preferably large leaves, stemmed and washed, leaves intact.

Salt to taste

Extra Virgin Olive Oil for the pan

2 cups marinara sauce (yes I used a jarred sauce)

1/2 lb no boil lasagna noodles

1/2 # ricotta

4 oz freshly grated Parmensan


Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes.  Transfer to a bowl of cold water, drain and pat dry with paper towels.

Preheat oven 350º. Oil a 2 or 3 quart baking dish with olive oil.  Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles.  Top the noodles with a thin layer of ricotta.  Lay collard green leaves over the ricotta in a single layer.  Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.

Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up.  Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan.  Make sure the noodles are covered, and cover the baking dish tightly with foil.

Place in the oven an bake 30 minutes.  Remove from the oven and uncover.  Check to be sure the noodles are soft and the mixture is bubbly.  Return to the oven for another 5-10 minutes if desired, to brown the top.  Allow to sit for 10 minutes before serving.

* Advance preparation:  You can assemble this up to two days ahead and refrigerate until ready to bake.

Recipe by Martha Rose Shulman, New York Times Cooking

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