Wild Mushroom And Bell Pepper Sauté Recipes

BELL PEPPER AND MUSHROOM SAUTE

Steps:

• Heat oil in a heavy nonstick skillet over medium heat.
• Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
• Add garlic powder and onion powder.
• Season with salt and pepper to taste.
• Stir in tarragon and cook for about another minute.

PENNE WITH TURKEY AND WILD MUSHROOMS

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.
• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.
• Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.

RIGATONI WITH RED PEPPERS, WILD MUSHROOMS, AND FONTINA

Steps:

• Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
• Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

WILD MUSHROOM SAUTE

Steps:

• Rinse the mushrooms thoroughly in cold water.
• Lift the mushrooms from the water and drain well.
• Cut the larger mushrooms into 1 inch pieces.
• Melt the butter in the oil in a large saucepan.
• Add the mushrooms and saute over high heat until the liquid released has evaporated and the mushrooms are browned all over, about 20 minutes.
• Add the shallots, garlic, salt and pepper and saute for 1 minute.
• Sprinkle the herbs on the mushrooms and serve with bread.