Mushroom Pasta Recipes

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Mushroom Manicotti Pasta Recipe Recipe

Mushroom Manicotti Pasta Recipe

02.19.13 by Jackie

I hope your long President's Day weekend was a lovely as ours. We had some company on Saturday and had a relaxing Sunday and Monday. Yesterday, we made a few appetizers and mostly snacked on these bite-size finger foods and a few sweets throughout the day. By the evening, I still felt pretty full and assumed everyone else was too, but I was so wrong. I ran into the kitchen and improvised a meal with one Portobello mushroom, ricotta cheese, manicotti pasta shells, tomato sauce and a jar of peach jalapeno preserves from our friend Martha at San Saba River Pecan Company.

I completed a salad and mushroom manicotti dish in less than 40 minutes. The challenge was to turn a handful of key ingredients into a dish as fast as possible before baby Aria woke up from her afternoon nap. Come to think of it, that sounds like a fun Food Network Challenge! At any rate, I'm proud to report my husband Lulu and family absolutely loved the dishes. I’ll share the salad with you soon.


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Portobello Mushroom Israeli Couscous with Truffle Goat Cheese Recipe

Potatoes, rice or pasta typically serve as the starch in our daily meals, but when it's time for a change I turn to Israeli couscous. Like all starches, it's a versatile foundation upon which you can build any combination of flavors.

In this recipe, I cooked Israeli couscous with Portobello mushrooms, basil tomato sauce, arugula and truffle-flavored goat cheese. It can be served as a side dish, or as a main course for vegetarians. Either way, its looks will catch your eye and the taste won't disappoint. 


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Morel and Blue Cheese Pasta Gratin Recipe (Cheese Pasta Casserole) Recipe

Our vacation is coming to an end, and we head back home in the morning. For the ride back, I made a pasta gratin using radiatore pasta with fresh morels and a blue cheese white sauce. You know, just in case anyone gets hungry! I combined the ingredients in a casserole dish sprinkled with shredded Parmesan cheese and served the gratin casserole dish with tomato and greens.

I got many of the ingredients yesterday at the Rogue Valley Farmers' Market in Ashland, where I discovered a myriad of wonderful fresh products. I was particularly drawn to the white raspberries, Oregonian goat sausages and fresh morels. After purchasing the ingredients at the market, in the afternoon we visited the headquarters of Harry and David where I bought some delicious blue cheese that ended up in this dish. Southern Oregon has turned out to be absolutely delicious!


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Roasted Asparagus and Fresh Morel Pasta Recipe Recipe

Roasted asparagus pasta with fresh morels (pâtes aux morilles fraîches et asperges vertes) is a creamy, rich pasta dish. How could it not be delicious? First, I sautéed the morels in butter, added a white sauce (béchamel) mixed with crème fraîche, then tossed spaghetti rigati in the sauce. The final touch was roasted baby asparagus for contrast of color and some crunch, and lemon to cut the richness of the sauce. I chose baby asparagus because it most closely matches the thickness of the pasta and you can eat the whole stalks.

It was a perfect meal for a romantic dinner with my husband. I'm trying to be better about my eating habits, so I served smaller portions with a big salad. Eating right doesn’t have to mean giving up the foods you like. In fact, I think we have a better chance of maintaining healthy eating habits if we’re enjoying our meals. So enjoy this pasta; it might even help you lose weight!

Asparagus Pasta Recipe with Picture


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