Mushroom Roulade With Artichoke Sauce Recipes

ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

MUSHROOM ROULADE WITH ARTICHOKE SAUCE

Steps:

• To make filling, rinse spinach well and steam until it is tender, approximately 10 to 15 minutes. Drain and mince in a food processor. Add remaining ingredients, combine well and set aside.
• To make roulade, grease a 10- by 15-inch baking pan. Cover with wax paper and butter the wax paper. Preheat oven to 350 degrees.
• In a saucepan, melt the 1/4 cup butter, add flour and stir constantly, 3 or 4 minutes, until the mixture is lightly browned. Add milk all at once and whisk over low heat to form a thick cream sauce. Set aside.
• Beat egg yolks until thick and lemon colored. Add cayenne, sage, nutmeg, salt and minced mushrooms, combine well and add to cream sauce.
• Rinse beaters well, then beat whites until they form stiff peaks. Gently fold whites into sauce and pour into the prepared pan, smoothing with a spatula to make an even layer. Bake for 15 to 20 minutes, or until top is lightly browned and center springs back when touched. Remove from oven and invert onto a sheet of wax paper on counter top. Peel off the baking paper, using a spatula knife if necessary. Immediately spread spinach mixture over roulade, using a gentle touch. Roll like a jellyroll, beginning with a short end, and place, seam-side down, on a warm platter. Nap with artichoke-Parmesan sauce.

PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
• Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

ARTICHOKE AND MUSHROOM LASAGNA

Steps:

• For filling:
• Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.
• For béchamel sauce:
• Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.
• Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
• Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
• Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

ARTICHOKE AND MUSHROOM PASTA

Steps:

• Cook pasta in pot of salted boiling water until al dente.
• Drain. Toss pasts with 1 Tbs oil.
• Heat 2 Tbs oil in heavy large skillet over medium-high heat.
• Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
• Add artichokes; saute 3 minutes.
• Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
• Add butter; whisk until just melted.
• Add pasta and parsley; toss until pasta is coated and heated through.
• Add 3/4 cup cheese and toss to coat.
• Season with Salt and Pepper.
• Transfer to a large bowl to serve and top with remaining cheese.

MUSHROOM AND ARTICHOKE RAGù

Steps:

• Combine the flour and salt in a resealable plastic bag. Add the artichoke hearts and shake until evenly coated.
• Place a large sauté pan over medium-high heat and add some of the oil and butter. Add the artichokes and sauté for about 15 minutes, until golden brown. Transfer to the slow cooker.
• Heat more of the oil and butter in the pan and add the portobello, button, cremini, and mixed mushrooms in batches. Sauté for 10 minutes, until lightly golden. Transfer the mushrooms to the cooker and mix with the artichokes.
• Heat the remaining oil and butter in the pan and add the shallots. Sauté for about 10 minutes, until browned. Add the port to the pan and scrape up any browned bits with a wooden spoon. Pour the liquid and the shallots into the slow cooker and add the thyme. Cover and cook on low for about 4 hours, until the flavors are blended. Season to taste with salt and pepper and serve warm.

CREAMY MUSHROOM-ARTICHOKE SAUCE

Steps:

• Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic and saute 5-7 minutes or until tender. Stir in chicken broth and cream cheese and cook, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice and red pepper. Reduce heat to low and cook 2 minutes or until mixture is hot.