MUSHROOM CALAMARI
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix aquafaba, Aleppo pepper, kombu, Urfa biber and salt together in a large bowl, then add mushrooms and mix thoroughly.
- Mix cornmeal and rice flour in a separate container. Remove mushrooms a small handful at a time and sift the flour/cornmeal mixture over them through a colander in a mixing bowl.
- Heat the oil in a deep-fryer or Dutch oven to 350 degrees F. Fry mushrooms in batches for 2 minutes.
SQUID PASTA WITH LIGHT GARLIC SAUCE
Provided by Nobu Matsuhisa
Categories dinner, pastas, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring small saucepan of water to a boil; add pinch of salt. Add broccoli, boil 1 1/2 minutes, drain and transfer to bowl of ice water. Drain and set aside.
- Pull tentacles from squid and discard or set aside for another use. Use kitchen shears to cut bodies lengthwise. Open squid, rinse, pat dry and place flat on cutting board. Use sharp knife or Japanese or Chinese cleaver to score each piece vertically, making cuts very close together, like ribs on rigatoni, but taking care not to cut completely through squid. Cut squid horizontally in 2-inch-wide strips. Cut each strip parallel to the scoring in half-inch wide pieces. Sprinkle strips with salt and pepper.
- Mix sake and soy sauce and set aside.
- Heat butter in medium skillet over medium heat. Add garlic and sauté until it starts to sizzle and gives off fragrance. Increase heat to high, add mushroom caps top-side down, sear briefly, turn and add squid strips, then asparagus and then broccoli. Sprinkle with salt and pepper. Stir-fry until squid strips start to curl and turn opaque, a minute or so, but are not fully cooked.
- Drizzle sake-soy mixture over ingredients, stir and remove pan from heat. Stir again and transfer to serving dish. Sprinkle with shichimi togarashi and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 285 milligrams, Sugar 1 gram
SPICY SQUID RAGU WITH PASTA & CLAMS
Enjoy this spicy squid ragu on its own like a tapa or with chips - you can also swap the squid out for different seafood, if you like
Provided by Barney Desmazery
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan or flameproof casserole dish over a medium heat and fry the onions for 8-10 mins until golden. Scatter in the garlic and chilli, season with salt and cook for 2 mins more. Stir through the squid and cook for another 10 mins until the squid has tightened up and any liquid has evaporated. Splash in the wine and bubble away for 5-6 mins, then tip in the tomatoes. Stir well, reduce the heat to low and simmer gently for 25-30 mins until the squid is tender and the sauce thick and rich. Once completely cooled, the ragu can be covered and chilled for up to two days or frozen for a month. Defrost completely in the fridge overnight and reheat over a low heat until bubbling before continuing with step two, below.
- Cook the pasta in a large pan of boiling water for a minute less than pack instructions. Meanwhile, stir the clams or mussels into the ragu. Cover with a lid and cook over a medium heat for 6-8 mins, giving the pan an occasional shake until all the clams have opened - remove and discard any that remain closed after this time. Turn off the heat.
- Drain the pasta, reserving a little of the cooking water. Stir the pasta into the ragu and warm everything through over a low heat for a minute, adding a small splash of the reserved water if the sauce needs to be loosened. Turn off the heat and add a drizzle of oil, the parsley leaves and lemon zest. Stir, then bring the pan to the table for serving alongside a separate bowl to collect the clam shells.
Nutrition Facts : Calories 548 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1.5 milligram of sodium
PASTA WITH MUSHROOM AND SEASONAL VEGETABLE
This is a recipe I found when I was looking for something different to do with pasta. I adapted a basic pasta primavera to a livelier version. It is a little like a stroganoff sauce but spicier and not so creamy. It is also a very healthy recipe in that there's littlle fat - unless you use a load of parmesan. Although very quick and easy to make this is still quite an elegant dish. Basically you can add other vegetable in season. It is particularly nice to adda little black truffle shaving to the sauce but as this is an expensive ingredient it is not at all essential.
Provided by rmarcella56
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
- Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
- When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
- Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
- Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
- Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
- You can use any other vegetables in season but the mushrooms are essential.
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SQUID AND FENNEL PASTA WITH LEMON AND HERBS RECIPE
From bonappetit.com
4.5/5 (19)Estimated Reading Time 2 minsServings 4Total Time 45 mins
- Heat 2 Tbsp. oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes (don’t overcook or it’ll get rubbery). Transfer to a small bowl.
- Reduce heat to medium-high and heat 2 Tbsp. oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes (some nicely browned bits should be stuck to skillet). Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta cooking liquid.
- Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine.
EASY SQUID PASTA WITH MARINARA SAUCE - POSH JOURNAL
From poshjournal.com
5/5 (20)Category PastaCuisine ItalianCalories 438 per serving
- In a large sauce pan, heat oil over medium-high heat. Cook garlic for 30 seconds. Add wine and simmer for 1 minute. Add clam juice, tomatoes, and Italian seasoning. Cook until the sauce is reduced and thickened (enough to cover the cooked pasta) for 4-5 minutes. Taste and season sauce with a small pinch of red pepper flakes, sugar, and salt if needed.
- Add squid, cover, and simmer gently on low heat until the squid is tender for 20-25 minutes. Do not allow to boil.
- In a large pot of boiling salted water, cook pasta for about 2 minutes less than the direction for al dente (cooked through but still firm). Drain it well.
- Remove the squid from the sauce. Add the cooked pasta into the marinara sauce. Cook until the pasta is done and has absorbed some of the sauce for 2 minutes. Stir the squid back into the sauce. Serve and enjoy!
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