Yummyness

For some reason, I decided to attempt to reorganize my recipes today. I found a couple that I've had great success with in the past and thought I'd share them. Happy eating!

Three Mushroom Rigatoni
Recipe courtesy Rachael Ray

Show: 30 Minute Meals

Episode: The Taming of the Shroom

1 pound rigatoni pasta
Salt
1 1/2 ounces dried porcini mushrooms
6 tablespoons extra-virgin olive oil
4 portobello mushroom caps
1/2 pound shiitake mushrooms, stemmed and sliced
4 cloves garlic, sliced
1/2 cup dry Italian red wine
2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
Black pepper
1 (28-ounce) can crushed tomatoes, such as San Marzano
Hunk Pecorino Romano, for grating
Crusty bread, for mopping

1. Heat a grill pan to high.
2. Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.
3. Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.
4. While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.
5. Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute.
6. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes.
7. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more. Drain pasta and add to warm pot.
8. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping.

Skillet Pork Tenderloin Medallions
(my own recipe)

serves 4

1 med. yellow onion, thinly sliced wedge-style
1 tbsp. olive oil
1 lb. pork tenderloin, cut into ½-inch thick medallions
1 14½ oz. can diced tomatoes
1 medium baking potato (cleaned, peel on) cut into ½-inch thick slices, then into thirds
1 7 oz. can sliced mushrooms, drained
2 tbsp. Maille old style whole grain digon mustard
1 tsp. salt
¼ tsp. black pepper
1 tsp. chile powder
2 garlic cloves, crushed
2 tbsp. prepared horseradish
asparagus

Heat olive oil in skillet over medium heat. Place onions in oil and sautee for approximately 3 minutes. Add pork, salt, pepper, chili powder and garlic. Sautee until pork is opaque white. Add mushrooms, potatoes, tomatoes, mustard and horseradish. Mix together well and cover. Cook until potatoes are tender. Serve with blanched asparagus.


Savory Crab-Stuffed Portobellos with Lemon Dressing
(my own recipe)

Serves 4

1 lemon, halved and juiced
1/3 cup extra virgin olive oil
2-3 racks snow crab legs (meat extracted and lightly separated into chunks)
2 tbsp. finely chopped purple onion or chives
5 fresh mint leaves, thinly sliced
Salt and freshly ground black pepper
Four medium portobello mushrooms
4 slices crisp bacon
1 pkg. goat cheese crumbles
3 tbsp. balsamic vinegar

Method:

Place the lemon juice in a medium bowl. Slowly add the olive oil, constantly whisking until the dressing is nice and creamy. Combine the crab meat, onions, mint, vinegar and half of the dressing (about 1/4 cup/55 ml) in another medium bowl and stir to combine. Season the crab mixture to taste with salt and pepper.

Cut the stems off of the mushrooms. Using a jam spreader, hollow out the seed casings of the mushrooms and discard.

Lightly sprinkle the center of each mushroom with the goat cheese crumbles. Top with crab mixture until slightly mounded.

Divide the lettuce evenly among 4 plates. Place the stuffed mushrooms on top of lettuce of your choice (tossed with remainder of dressing and salt/pepper to taste). Drizzle the plates with any remaining dressing and serve.