Spicy Fettuccine with Red Peppers & Mushrooms

 

This fortnight's Cookbook Challenge theme is rice/noodles. I decided to go with a pasta dish from 101 Meatless Family Dishes by John Ettinger, published in 1995. Despite the cheesy cover photo, it's actually a really good cookbook. Most vegetarian cookbooks focus too much on tofu and weird products that you can only find at health food stores, whereas this cookbook just has recipes that are delicious and full of vegetable-y goodness. This pasta is just as good as it sounds and looks, if not better.

1 pound fettuccine

4 tbsp extra-virgin olive oil

1/2 medium onion, chopped

3 cloves garlic, minced

1/8 tsp red pepper flakes, or to taste

1/8 tsp cayenne pepper

1 tsp chopped fresh oregano or 1/2 tsp dried

3 tomatoes, peeled and chopped with juice or 1 can (28 ounces) with juice

2 tbsp minced fresh Italian parsley

1 bell pepper, seeded and julienned

4 to 5 mushrooms, sliced

grated Parmesan cheese (optional)   

Cook fettuccine according to package directions, drain.

Combine 2 tablespoons olive oil, onion, garlic, red pepper flakes, cayenne and oregano in a saucepan and saute 6 minutes.

Add tomatoes and bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally, then stir in parsley.

 Meanwhile, heat remaining 2 tablespoons olive oil in a skillet and saute pepper and mushrooms until just softened, 5 to 7 minutes.

Toss pasta with pepper mixture, then with the sauce. Serve with Parmesan if desired.

 

Mushroom Soup

Don't worry, I have not forgotten about this blog! I believe that NaNoWriMo made me sick of writing/typing much. I hope to get back into the swing of things soon.

This mushroom soup is fantastic. Not only is it delicious, but it's really easy to make and uses few ingredients, all of which are cheap. I've already made it three different times! The recipe is from An Acquired Taste: A collection of fine recipes from Winchester Thurston School and Pittsburgh celebrities and restaurants, published in 2000. The book credits this recipe to Carole Oswald Markus.

1 pound mushrooms, chopped
1 quart chicken or vegetable broth
1 medium onion, chopped
6 tablespoons butter
4 tablespoons flour
1 cup cream (optional)
salt and pepper


I used white mushrooms and also chanterelle mushrooms. I didn't bother using cream. The flour thickens the soup quite nicely.

Simmer mushrooms in broth for 30 minutes.
Sauté onion in butter until golden.
Sprinkle flour into onions and cook for a few minutes. Mix into mushroom soup.
Cream can be added at this point, if desired. Season to taste.
Makes four servings.

Pecan-Stuffed Mushrooms

Nice little hors d'oeuvre that are very easy to make. This recipe is from the Ladies' Home Journal Cookbook, edited by Carol Truax, published in 1960. The cover does not photograph well.

1 pound medium mushrooms
1 cup chopped pecans
3 tbsp chopped parsley
1/4 cup soft butter
1 clove garlic, crushed
1/4 tsp thyme
1/2 tsp salt
dash pepper
1/2 cup heavy cream

For chopped pecans, unless you want to chop them yourself, look in the baking section of the grocery store, near the chocolate chips. I used "pecan chips" which came in 1/2 cup bags.
Wipe mushrooms with a damp cloth. I personally chose to wash mine, even though the book says they shouldn't be washed unless very dirty.
Remove caps and arrange in shallow baking dish with hollow side up.
Chop the stems and mix with pecans, parsley, butter, garlic, thyme, salt, and pepper.
Mix well and heap into the mushroom caps. Press down firmly. Pour cream over the mushrooms. Cover and bake in moderate oven, 350F, for 30-45 minutes until tender. 30 minutes was perfect for me.
Baste once or twice with the cream in the dish. Add a little more cream if necessary. Six servings.
Let the mushrooms sit for a few minutes before serving, as they tend to fall apart easily, but less so when they've cooled. Also, you might want to sprinkle a tiny bit more salt on top.