Mushroom And Pasta Flan Recipes

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

MUSHROOM AND PASTA FLAN

Steps:

• Cook the pasta in boiling water with the olive oil for about 10 mins (until tender). Drain well and return to the pan with the butter.
• Grease a 20cm loose bottomed flan tin press the pasta into the base and around the sides to form a crust shell.
• Now make the sauce.
• Heat the butter in a frying pan over a medium heat and fry the onion until translucent. Remove with a slotted spoon and place in the base.
• Add the mushroom and peppers to the pan and fry for 4 mins, stirring regularly. Place the peppers and mushrooms in the base.
• Beat the eggs, milk and cream. Add the oregano, nutmeg and seasoning if desired. Pour over the vegetables and sprinkle over the cheese.
• Bake the flan in a preheated oven for 45 mins at 180C/350°F The filling should be set.