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Porcini mushroom and smoked mozzarella pasta bake recipe

Porcini mushroom and smoked mozzarella pasta bake recipe


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  • Pasta
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This vegetarian porcini mushroom and tomato pasta bake is flavoured with smoked mozzarella. If you can't get your hands on fresh porcini mushrooms, you can use frozen mixed mushrooms which are available in most supermarkets. For traditional Sunday family lunch, Italian mums prepare this dish in the morning or even the day before, then reheat slowly when ready to serve.

1 person made this

IngredientsServes: 6

  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 onion, finely chopped
  • 800g tomato passata
  • 1 clove garlic
  • 400g fresh porcini mushrooms, sliced
  • 100ml white wine
  • 2 sprigs parsley, finely chopped
  • salt, to taste
  • 500g penne or bow tie pasta
  • 1 egg, lightly beaten
  • 4 tablespoons grated Parmesan cheese
  • 300g scamorza (smoked mozzarella cheese), cubed

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Heat 2 tablespoons of olive oil in a large pan over medium-low heat; add onion and cook until softened, about 2 minutes. Add tomato passata and a pinch of salt; simmer the sauce, covered loosely with a lid, for about 20 minutes.
  2. Heat remaining 2 tablespoons olive oil in another pan over low heat; add garlic clove and porcini mushrooms and toss to coat in oil; season with salt and cook on medium heat for 1 to 2 minutes. Add the wine; simmer mushrooms for 10 minutes or until soft. Stir in finely chopped parsley.
  3. Add the tomato sauce to the mushrooms; simmer over low heat for 10 minutes. Remove from heat, discard garlic clove and set aside.
  4. Preheat oven to 200 C / Gas 6.
  5. Cook the pasta in a pot of abundant salted water. Remove from heat and drain when the pasta still has a bite (it will finish cooking in sauce). Mix pasta into mushroom-tomato sauce. Add beaten egg and half of the grated Parmesan.
  6. Spoon half of the pasta into a baking dish and spread evenly. Add cubes of scarmoza cheese and 1 tablespoon grated Parmesan. Cover with the remaining pasta and sprinkle remaining Parmesan on top.
  7. Bake in the middle rack of the preheated oven for 20 minutes. Transfer to the top rack and grill for 10 minutes or until top is golden.
  8. Remove from heat, cover with foil and let stand for 15 minutes before serving.

Parmesan cheese:

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Little Rice Balls with Mushrooms and Mozzarella

Heat the olive oil in a 2 quart saucepan add the garlic and rice and cook until the rice crackles and is well coated in the oil but is not browned. Stir in the wine and allow it to evaporate. Begin adding the broth a ladle at a time allowing the rice to absorb it before adding more. Cook until rice is al dente. Stir in the saffron and Parmigiano Reggiano cheese and add the chopped mushrooms with their liquid. Transfer to a bowl and allow to cool to room temperature.

With your hands scoop up about 1/4 cup of rice and make a small indentation in the middle.  Place a piece or two of the cheese in the hollow then top with another quarter cup of rice and enclose the cheese and compact it into a ball.

Coat the rice balls in breadcrumbs, then coat in the egg whites and then in bread crumbs again. 

Allow to “dry” on a tray for 10 minutes in the refrigerator.

Meanwhile heat 6 cups of the olive oil to 375°F in a deep heavy duty pot or fryer.

Fry the rice balls a few at a time until golden brown.  Drain on paper towels.


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Mixed Mushroom Lasagna With Parmesan Sauce

Directions

Preheat oven to 375 degrees F. Spray a 13 x 9 inch baking dish.

Soak porcini mushrooms in hot water for 30 minutes. Drain, reserving soaking liquid, and set aside.

Bring a large pot of water to a boil. Heat olive oil in a large skillet. Add shallots and saute until golden.

Add porcini mushrooms. Cook for 2 minutes. Add wine and reduce by half. Add sauce and simmer for 5 minutes.

Cook pasta 1 minute under recommended cooking time. Drain. Add pasta to skillet with sauce. Mix well. Mix in mozzarella cheese.

Pour into prepared pan. Sprinkle with Parmigiano cheese. Bake for 10-15 minutes until cheese is melted.


Recipe Summary

  • Coarse salt and ground pepper
  • 12 ounces rigatoni, or other short pasta
  • 2 tablespoons butter
  • 1/2 small onion, finely chopped
  • 1/2 cup dry white wine
  • 3/4 pound white button or cremini mushrooms, trimmed and sliced
  • 1 cup ricotta
  • 4 teaspoons fresh lemon juice
  • Shaved Parmesan, for serving

In a 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 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon 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.


Mushroom recipes don't have to be complicated. For this luscious, many-textured dish, you'll just follow these steps. Step one: Crisp prosciutto in a pan. Step two: Sauté any wild mushrooms youɽ like in the rendered prosciutto fat. Step three: Make a quick sauce with shallots, thyme, and a touch of cream. Step four: Devour.

This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.


Preparation

Step 1

#1 Bring Ribeyes to room temperature…allow to sit out while you prepare the crust for 15 minutes. The Ribeye, a slice of Prime Rib, is my All-Time Favorite Steak!! Tenderloin is expensive, but it’s soft, and it lacks flavor. NY Strips are good, but often lacks enough marbling (fat) to make it great. Ribeye however has fat on the top and inside, which moistens the meat as it cooks. I also find that it is just as good pan-seared as it is grilled.
#2 Take out your spice grinder, or old coffee grinder (a $15 purchase that everyone should own), and in batches, grind the dried porcinis till dust. Pour into a small bowl. Combine with Salt, Pepper and Garlic.
#2 Take out your spice grinder, or old coffee grinder (a $15 purchase that everyone should own), and in batches, grind the dried porcinis till dust. Pour into a small bowl. Combine with Salt, Pepper and Garlic.
#4 Heat you grill or your favorite cast iron pan and sear your meat on both sides till medium rare, or 130deg F internal temperature. If you are using a pan…use a minimal amount of oil to prevent sticking.
#5 Now, the most important step is REST. You must let your steak rest…and I know it’s hard…that grilled goodness is so hard to resist that you want to rip into it like a monkey on a cupcake, but control yourself. Your an adult…you can wait five minutes….And if you do, you will thank me. By allowing the steak to rest, and by not overcooking it, you’re going to have a juicy tender steak that is crusty and caramelized on the outside but tender and pink on inside. By allowing it to rest the juices won’t pour out when you slice into it resulting in a dry steak.
#6 The Porcini is going to impart an earthy, meaty goodness to the steak that pairs itself well with a strong Red Wine. You can also dress up your steak with Caramelized Onions, Roasted Tomatoes or some good Blue Cheese, I am partial to Gorgonzola…but any way you present it, your steak will be the hit of the party and everyone will want the recipe for your magic mushroom powder!!


Chestnut Pasta With Creamy Porcini Mushroom Sauce


It seems summer left and fall moved in with a vengeance here in Umbria. We went from sundresses to sweaters in just a few weeks so I am happily pulling out all my cooler weather recipes to celebrate the change of seasons. When I think of fall I think greens, pumpkin, chestnuts and mushrooms. Although we are not able to buy fresh porcini mushrooms as easily as our Tuscan neighbors can, I find frozen porcini are almost as good. Porcini mushrooms have a very earthy, rich, meaty flavor that has them stand out above all other mushroom varieties in my opinion. If I am back in North America where porcini mushrooms are all but impossible to find, I mix in some re-hydrated dried porcini with my other fresh mushroom varieties for the intense porcini flavor and it really is a great substitute. For this dish if porcini mushrooms are impossible for you to find, I would suggest using either a wild mushroom blend, portobello, or cremini mushrooms. The plain white button mushrooms would be my last choice. I tasted a delicious chestnut pasta dish (chestnut flour was used) recently that I thought would be wonderful topped with a creamy porcini sauce which evolved into this dish. I also added some sauteed frozen chopped chestnuts into this dish which enhanced the chestnut flavor and added texture. Chestnut flour and canned or frozen chestnuts can be found at many specialty stores.

Chestnut flour has an almost sweet and nutty flavor to it and it quite strong in flavor so a blend of flours works best when using it in many dishes. Although it is generally recommended that you do not add cheese to any pasta dish containing mushrooms, if you like cheese on your pasta I’d suggest either grated Parmesean or Grana Padano. I used a pasta cutter created to make Abruzzi “pasta alla chitarra”, but you could cut your pasta into fettuccine or pappardelle with your regular pasta machine for this dish. I was surprised to find that you can actually buy this pasta cutter at Sur La Table now although it is a bit pricey unless you make your own pasta at home quite a bit. If you don’t want to fuss making your own pasta at home, buy a good brand of fresh fettuccine or pappardelle.


Mushroom Risotto and Goat Cheese

This is a tantalizing combination of tangy flavor, earthy porcini mushroom taste, and pleasantly mushy rice. If it sounds high class, it is meant to, but this is one of the dried porcini mushroom recipes that is surprisingly easy to make.

Take a cup of dried porcini mushrooms and put them in a with enough hot water to cover them. They can soak in some hot water and will plump up after about 20 minutes. Before you drain them, keep in mind that you will be saving the liquid they were soaking in.

Strain out the mushrooms and take the broth to simmer on the stovetop.

In a separate pan , take about 3 tablespoons of olive oil and simmer it over low heat. Add in some chopped onion and garlic (about one whole onion and five cloves of garlic). Cook until the onion starts to become translucent, which should just take a few minutes. Add in your mushrooms and two cups of arborio rice. Add a pinch of salt and then cook for about two minutes.

Then, take about half a cup of the broth that has been simmering and add it to the rice, stirring as it cooks. You can continue cooking until the broth disappears. Keep cooking the rice and add the rest of the broth about half a cup at a time. As soon as the broth is absorbed into the rice, you can add the next half cup until it is all gone.

The rice should cook for about 25 minutes, until it is tender. A good way to tell if it is done is to squish a piece between your fingers. If it is mushy, it has finished cooking.

Finally, add in some butter, black pepper and goat cheese. Your dried mushroom dish is ready to serve.


Remove the stems of hard-stemmed mushrooms, like shiitakes, before using tender-stemmed mushrooms, like oyster, can be used with the stem on. Firmer mushrooms like shiitakes are best sliced, whereas more tender mushrooms can be easily torn into bite-size pieces by hand.

This pasta is at its best when enjoyed immediately, especially when made with fresh pasta. If using dried pasta, it does keep well for leftovers, however, and can be refrigerated in an airtight container for up to 3 days.


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