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Life After Brown
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<blockquote data-quote="moreluck" data-source="post: 770894" data-attributes="member: 1246"><p><strong>Conchiglie al Forno with Mushrooms and Radicchio(it wouldn't let me spell 'schittake mushrooms')</strong></p><p> </p><p>Copyright 2010, Johanne Killeen, All Rights Reserved</p><p><strong>Ingredients</strong></p><p></p><ul> <li data-xf-list-type="ul">6 oz. ****ake mushrooms, cleaned and trimmed</li> <li data-xf-list-type="ul">8 tablespoons (1 stick) unsalted butter</li> <li data-xf-list-type="ul">1 teaspoon kosher salt</li> <li data-xf-list-type="ul">2 cups (2 medium heads) finely shredded radicchio</li> </ul><p>2 1/2 cups heavy cream </p><p>1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)</p><p>>1/2 cup coarsely shredded fontina (1 1/2 ounces) </p><p>1/2 cup crumbled Gorgonzola (3 ounces) </p><p>2 teaspoons ricotta </p><p></p><p>6 leaves fresh sage, chopped </p><ul> <li data-xf-list-type="ul">1 pound imported conchiglie rigate (pasta shells)</li> </ul><p><strong>Directions</strong></p><p> </p><p>Preheat the oven to 500 degrees friend.</p><p>Bring 5 quarts of salted water to a boil in a stockpot.</p><p>Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.</p><p>In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.</p><p> </p><p>Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine. </p><p>Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes. </p><p>Note: In the absence of fresh sage, do not substitute dried. As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR </p><p>8 leaves fresh rosemary OR 1/4 teaspoon fennel seed</p><p>Note: You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta.</p></blockquote><p></p>
[QUOTE="moreluck, post: 770894, member: 1246"] [B]Conchiglie al Forno with Mushrooms and Radicchio(it wouldn't let me spell 'schittake mushrooms')[/B] Copyright 2010, Johanne Killeen, All Rights Reserved [B]Ingredients[/B] [LIST] [*]6 oz. ****ake mushrooms, cleaned and trimmed [*]8 tablespoons (1 stick) unsalted butter [*]1 teaspoon kosher salt [*]2 cups (2 medium heads) finely shredded radicchio [/LIST]2 1/2 cups heavy cream 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces) >1/2 cup coarsely shredded fontina (1 1/2 ounces) 1/2 cup crumbled Gorgonzola (3 ounces) 2 teaspoons ricotta 6 leaves fresh sage, chopped [LIST] [*]1 pound imported conchiglie rigate (pasta shells) [/LIST][B]Directions[/B] Preheat the oven to 500 degrees friend. Bring 5 quarts of salted water to a boil in a stockpot. Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine. Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes. Note: In the absence of fresh sage, do not substitute dried. As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR 8 leaves fresh rosemary OR 1/4 teaspoon fennel seed Note: You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta. [/QUOTE]
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