Three Cheese And Mushroom Orecchiette Recipes

THREE-CHEESE AND MUSHROOM ORECCHIETTE

Three-Cheese and Mushroom Orecchiette image

Cheese power: Monterey Jack and parmesan are creamy and smooth, while blue lends a subtle savoriness.

Time 25m

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 pound dried orecchiette
1 cup frozen peas (5 ounces)
2 tablespoons unsalted butter
1 (8-ounce) package sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1 cup finely shredded Monterey Jack
1/2 cup finely grated parmesan
1/2 cup crumbled blue cheese
2 tablespoons finely chopped fresh chives

Steps:

Cook pasta in boiling salted water in a 5- to 6-quart heavy pot according to package directions. Four minutes before pasta is done, add peas. Reserve 1/2 cup cooking water, then drain pasta with peas in a colander.
While pasta cooks, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper, stirring occasionally, until any liquid they give off is evaporated and mushrooms are golden, about 4 minutes. Add cream and reserved cooking water and bring to a simmer. Reduce heat to low and stir in cheeses until sauce is fairly smooth. Add hot pasta and peas and stir until coated with sauce. Serve sprinkled with chives.

ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE

Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie image

Categories Mushroom Pasta Tomato Sauté Vegetarian Quick & Easy Brie Arugula Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 8

Ingredients

2 cups orecchiette or small pasta shells (about 1/2 pound)
2 tablespoons olive oil (preferably extra-virgin)
6 ounces portobello mushrooms, thinly sliced
2 large garlic cloves, minced
3/4 pound plum tomatoes, chopped
1/2 cup dry white wine
2 bunches arugula, stems trimmed
1/4 pound Brie, rind trimmed, cheese cut into 1/2-inch pieces

Steps:

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.

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