Mushroom Carbonara with Orecchiette

I found one additional recipe that I’ve been waiting to share from Bon Appétit’s popular recipe list. Most of these popular recipes are comfort food dishes- no surprise!

This vegetarian carbonara has wonderful rich flavor from the deeply browned mushrooms combined with shallots and garlic. Genius. The luxurious sauce is made with the traditional Italian method, using egg yolks and cheese. This recipe is from Bon Appétit, contributed by Molly Baz. Very nice.

Yield: Serves 4 to 6

  • Kosher salt
  • 1 1/2 lbs crimini or button mushrooms, stemmed and quartered
  • 6 garlic cloves
  • 2 medium shallots
  • 1 cup parsley leaves with tender stems (about ½ bunch)
  • 5 large egg yolks
  • 1 large egg
  • 1 1/4 cups (4 oz) freshly grated Parmesan cheese, plus more for serving (I used Parmigiano-Reggiano)
  • 1 1/2 tsp freshly ground black pepper, plus more
  • 4 T extra-virgin olive oil
  • 1 lb orecchiette
  1. Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.
  2. Meanwhile, tear off and discard stems of mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl.
  3. Lightly smash and peel the garlic cloves, then thinly slice.
  4. Peel and finely chop the shallots.
  5. Coarsely chop the parsley.
  6. Whisk the egg yolks, whole egg, Parmesan, and freshly ground black pepper in another medium bowl; set aside.
  7. Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan.
  8. Toss mushrooms and 4 T extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown.
  9. Once mushrooms have been cooking for about 10 minutes, put the orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
  10. When the mushrooms are deeply browned, reduce heat to medium-low and add garlic, shallots, and 1½ teaspoons of salt. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.
  11. When pasta is 2 minutes shy of al dente, reserve 2 cups pasta cooking liquid, then drain pasta.
  12. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce).
  13. Remove from heat and let cool 1 minute. (Don’t skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)
  14. Add 1/2 cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs.
  15. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
  16. Add parsley and stir again to combine. Taste and adjust seasoning for salt.
  17. Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.

Creamy Bucatini with Crispy Mushrooms

As in my last post, this wonderful dish is also part of Bon Appétit’s Most Popular Recipes of 2019. I made this and several other dishes on the list before it was compiled- apparently I was not alone! 😉

This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I added garlic and white wine. Yummy comfort food.

Yield: Serves 4

  • 4 T extra-virgin olive oil, divided
  • 1 lb mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces (I used 10oz quartered cremini and 8oz torn shiitake)
  • Kosher salt
  • 2 medium shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 lb spaghetti or 12 oz bucatini
  • 1/2 cup white wine
  • 1/2 cup reserved pasta water
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped parsley
  • zest and juice of 1/2 lemon
  • 2 T unsalted butter, cut into pieces
  • 1/2 oz Parmesan, finely grated (about 1/2 cup), plus more for serving (I used Parmigiano-Reggiano)
  • freshly ground black pepper
  1. Heat 2 tablespoons of oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more.
  2. Using a slotted spoon, transfer mushrooms to a plate; season with salt.
  3. Repeat with remaining 2 tablespoons of oil and mushrooms and more salt.
  4. Finely chop the shallots and garlic in a mini-food processor, if desired.
  5. Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and garlic; cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve 1 cup of pasta water.
  7. Using tongs, transfer pasta to pot with mushrooms and add cream, white wine, and 1/2 cup pasta cooking liquid.
  8. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
  9. Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz Parmesan, and lots of pepper and toss to combine.
  10. Taste and season with more salt if needed. Adjust consistency with additional pasta water, if needed.
  11. Divide pasta among bowls and top with more Parmesan and parsley, as desired.

Herby Polenta with Corn, Eggs, & Feta

This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂

This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!

Yield: 4 to 6 servings

  • 9 ounces (255 g) frozen corn kernels (about 2 cups), defrosted
  • 6 to 7 ounces (~200 g) baby spinach (about 10 lightly packed cups), roughly torn or sliced
  • 1 cup (150 g) coarse cornmeal (grits or polenta)
  • 1 packed cup (50 g) finely grated Parmesan (I used Parmigiano-Reggiano)
  • 5 scallions, thinly sliced, 2 T reserved for garnish
  • 1/4 cup (20 g) roughly chopped fresh cilantro, plus 1 T finely chopped and reserved for garnish
  • 3 T roughly chopped flat-leaf parsley
  • 3 T roughly chopped fresh dill
  • 8 garlic cloves, finely chopped
  • coarse salt and freshly ground black pepper
  • 2 1/4 cups (530 ml) whole milk
  • 2 cups (475 ml) chicken stock or vegetable stock
  • 3 T (40 g) unsalted butter, cut into cubes
  • 5 ounces (140 g) Greek feta, roughly crumbled (about 1 cup)
  • 8 large eggs, at room temperature
  • 2 T olive oil
  • 1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
  • warm naan, pita, or crusty bread, for serving
  1. Heat the oven to 375°F/200°C, preferably on convection.
  2. If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
  3. In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
  4. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
  5. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
  6. Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
  7. Increase the oven temperature to 425°F/220°C, preferably on convection.
  8. Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
  9. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
  10. Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.

Lemony Spinach Soup with Farro

It is hard to relay deliciousness when looking at a bowl of “green!” This healthy soup was beyond delicious. Similar to the soup in my last post, this soup also gets its creaminess from puréed potatoes. I also loved that it was loaded with greens and herbs and also incorporated farro (one of my favorites) as a bonus.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of olive oil and butter, homemade turkey stock, and Trader Joe’s 10-minute farro. I also left the potato peels intact and increased the amount of garlic. Yum!

Yield: 6 servings

  • 4 T unsalted butter or olive oil (I used 3 T butter & 1 T olive oil)
  • 2 leeks, white and light green parts, chopped
  • 2 celery stalks, diced
  • 6 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 1 pound tiny potatoes, cut into 1-inch pieces (unpeeled)
  • 1 quart chicken or vegetable stock (I used homemade turkey stock)
  • 1 ½ teaspoons coarse salt or fine sea salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 1 cup farro (I used Trader Joe’s 10 minute farro)
  • 1 pound baby spinach (about 20 cups)
  • 1 cup cilantro leaves and tender stems (or use dill)
  • 1 cup parsley leaves and tender stems
  • Juice of 1/2 lemon, plus more for serving
  • extra-virgin olive oil, for serving
  • flaky sea salt, for serving
  • Aleppo, Urfa, Turkish or other red-pepper flakes, for serving
  • grated Parmesan or pecorino, optional, for serving (I used Parmigiano-Reggiano)
  1. Melt the butter and/or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat.
  2. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
  3. Stir in the garlic, thyme/rosemary and bay leaves; cook 1 minute more.
  4. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
  5. Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
  6. Discard thyme/rosemary branches and bay leaves from the soup pot.
  7. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes.
  8. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.)
  9. If necessary, adjust the consistency. If the soup is too thick, add a little water. If it’s too thin, let it simmer uncovered for another few minutes to thicken.
  10. Stir in lemon juice and more salt to taste.
  11. Stir in farro.
  12. To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, as desired.

Creamy Caramelized Broccoli Soup with Lemon Zest & Chile

I have a few very GREEN soups to share. 🙂

This soup is described as “a lot more interesting than your average vegetable purée” because the broccoli is caramelized before being incorporated in the soup, adding a greater depth of flavor. By only caramelizing one side of each floret, leaving the other side bright green, the broccoli’s sweetness is preserved. It was quite delicious.

This recipe was adapted from Dinner: Changing the Game by Melissa Clark. The soup was inspired by one served by Andrew Feinberg at his former restaurant, Franny’s in Brooklyn. Next time I will make 1 1/2  to 2 times the recipe to have more leftovers! 🙂

Yield: Serves 4 to 6

  • 8 T extra-virgin olive oil, plus more as needed
  • 2 heads of broccoli (about 2 pounds), separated into small florets, stems peeled and diced
  • 2 1/2 tsp Kosher salt, plus more to taste
  • 2 T unsalted butter
  • 1 large Spanish onion, diced
  • 5 to 10 large garlic cloves, chopped
  • 1/2 tsp freshly ground black pepper, plus more for serving
  • 1/4 tsp red chile flakes
  • 8 to 10 oz potatoes, thinly sliced (peeled, if desired)(I used unpeeled Dutch yellow baby potatoes)
  • 1/4 tsp finely grated lemon zest
  • 1 1/2 T freshly squeezed lemon juice, from 1/2 a lemon, plus more to taste
  • grated Parmigiano-Reggiano cheese, for serving
  • flaky sea salt, for serving
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium-high to high heat. (I used a large enameled cast iron pot.)
  2. Add about 1/3 of the broccoli, just enough so that it covers the bottom of the pan in a single layer without crowding. Cook the broccoli without touching it- until it is dark brown on one side (leave one side bright green), 3 to 4 minutes.
  3. Transfer the broccoli to a large bowl, and repeat with the remaining broccoli, adding another 2 tablespoons oil for each batch. When all of the broccoli has been browned, season it with 1 teaspoon of salt.
  4. Reduce the heat under the soup pot to medium-low. Add the butter and remaining 2 tablespoons of oil.
  5. When the butter has melted, add the onions garlic, pepper, chile flakes, and 1/2 tsp of salt. Cook the onion-garlic mixture until the onions are soft and translucent, about 4 minutes.
  6. Add the potatoes, 4 cups of water, and the remaining 1 teaspoon of salt. Bring to a simmer, cover the pot, and cook until the potatoes are just tender, 10 to 15 minutes.
  7. Add the broccoli, cover again, and cook until it is tender, another 10 to 15 minutes.
  8. Stir the lemon zest into the soup.
  9. Using an immersion blender (or working in batches in a blender or food processor), coarsely purée the soup, leaving some small chunks for texture, if desired. (I puréed the soup until smooth.)
  10. Stir in the lemon juice.
  11. When serving, finish with grated cheese, a drizzle of olive oil, and a sprinkling of black pepper and flaky sea salt.

Butternut Squash, Sage, & Ricotta Manicotti

I made this baked pasta dish to serve on Thanksgiving Eve. My Mother-in-Law asked that I post the recipe so that she could make it to serve to vegetarian guests. It was such a compliment! This post is quite belated- oops. :/

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used manicotti noodles instead of lasagna and modified the proportions. I boiled the squash in the salted pasta water but may roast it instead next time to enhance its flavor. It was cheesy, creamy, and rich comfort food.

Yield: Serves 8 to 10

  • 6 T olive oil, plus more for baking dish
  • coarse salt and freshly ground black pepper
  • 2 (8 oz each) packages manicotti (there will be leftover noodles)
  • 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
  • 4 large shallots, chopped
  • 3/4 cup milk (I used whole milk)
  • 2 tsp finely chopped fresh sage leaves, plus 16 to 20 whole leaves
  • 1/4 tsp freshly grated nutmeg
  • 2 (15 oz each) containers of whole milk ricotta cheese
  • 1 1/2 cups freshly grated Parmigiano Reggiano cheese
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Lightly oil a 9×13-inch baking dish. (I used cooking oil spray.)
  3. In a large pot of boiling, generously salted water, cook pasta until al dente. Using tongs, transfer pasta to a rimmed baking sheet.
  4. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. (Alternatively, the squash can be roasted at 425 degrees, preferably on convection roast, until lightly browned and tender, about 25 to 35 minutes.)
  5. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes.
  6. Transfer sautéed shallots to the bowl with the squash and add 4 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
  7. Fill a gallon ziplock bag with the squash mixture. Cut an opening in one bottom corner of the bag, large enough to fit the opening of the manicotti noodles.
  8. Pipe the squash mixture into the manicotti noodles, about 1/4 cup each. Place each filled noodle into the prepared baking dish. (I had 8 cooked noodles leftover.)
  9. In a bowl, combine ricotta, 1 cup Parmesan, and 1/2 cup milk and season with salt and pepper.
  10. Spread ricotta mixture over cannelloni and top with remaining 1/2 cup of grated Parmesan.
  11. Bake until warmed through, about 25 minutes.
  12. Broil until top is browned, 2 to 3 minutes.
  13. Meanwhile, in a small skillet, heat 2 tablespoons oil over medium to medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels.
  14. Serve the casserole topped with fried sage.

Cauliflower Bolognese

This healthy, hearty, and tasty vegetarian dish is from one of Bon Appétit’s “healthy-ish” issues. It initially had a mixed reception from the meat lovers in my house because the sauce closely resembled meat sauce in appearance and texture- but not in taste, of course. They gobbled it up in the end. 😉

This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I increased the amount of garlic, used freshly grated Parmigiano-Reggiano, and reserved pasta water to adjust the consistency of the sauce (and to reheat leftovers). I served it with roasted asparagus. Yum.

Yield: 6 servings

  • 12 oz mushrooms, such as shiitake or crimini, stems removed
  • 1 medium head of cauliflower (about 2¼ lbs), broken into florets
  • 6 T extra-virgin olive oil, plus more for drizzling
  • 4 T unsalted butter, divided
  • 1 large onion, finely chopped
  • 6 to 10 garlic cloves, thinly sliced
  • 1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp crushed red pepper flakes
  • 1 T finely chopped rosemary
  • ⅓ cup double-concentrated tomato paste
  • Kosher salt
  • 1 lb rigatoni
  • 2 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
  • 3 T finely chopped parsley
  • freshly grated zest of 1/2 to 1 lemon
  1. Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
  2. Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
  3. Heat ¼ cup oil and 2 T butter in a large heavy pot over medium-high.
  4. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes.
  5. Add onion and 2 T oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes.
  6. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes.
  7. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes.
  8. Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes.
  9. Season with salt, then keep warm over low heat.
  10. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Reserve 2 cups of pasta water.
  11. Using a slotted spoon, transfer pasta to pot with sauce.
  12. Add Parmesan, remaining 2 T butter, and 1 1/2 cups pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
  13. Remove from heat and stir in parsley.
  14. Taste and adjust seasoning with salt (it’ll probably need another pinch or two).
  15. Finely zest lemon over pasta and toss once more.
  16. Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.

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