TRENETTE WITH RABBIT AND SHIITAKE MUSHROOM SAUCE
Steps:
- Make sauce:
- Preheat oven to 325°F.
- Cut mushrooms into 1/4-inch-thick slices. Pat rabbit and reserved liver dry. Season rabbit with salt and pepper and dredge in flour, shaking off excess.
- In a large heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides. Transfer rabbit to a plate and in the skillet sauté pancetta or bacon, stirring, until golden. Add onion and chopped garlic and sauté stirring, until onion is golden. Add vinegar and wine and deglaze skillet, scraping up brown bits. Simmer onion mixture until liquid is evaporated, about 5 minutes. Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs. Bring mixture to a simmer and season with salt and pepper. Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.
- Transfer rabbit to a plate and cool slightly. Remove garlic head and squeeze softened cloves into sauce, discarding skins. Mash garlic with fork and stir sauce well.
- Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using. Simmer sauce over moderate heat 10 minutes and season with salt and pepper. Sauce may be made 1 day ahead and cooled, uncovered, and before being chilled, covered.
- In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook pasta until al dente (about 2 minutes for fresh, longer for dried) and drain in a colander. In a heated bowl immediately toss pasta with sauce and garnish with parsley.
PAPPARDELLE AND SHIITAKE MUSHROOMS IN SAFFRON CREAM SAUCE
Provided by William Grimes
Categories dinner, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place a large stock pot (8-quart or larger) of lightly salted water over high heat, to bring to a boil for the pasta. In a large nonstick or well-seasoned saute pan over medium heat, heat 1 tablespoon olive oil and add mushroom slices. Saute until mushrooms are limp, about 2 minutes. Remove from pan with a slotted spoon, and set aside in a bowl.
- Add diced tomato to the pan. Saute until heated through, about 1 minute. Remove with a slotted spoon, and place in a bowl.
- Add 1/2 tablespoon of the remaining oil to the pan. Add yellow peppers, and saute until limp, about 3 minutes. Remove to a bowl. Add garlic to the pan and saute lightly; do not brown. Remove to bowl of peppers. Place pappardelle in pot of boiling water, and cook until al dente, about 8 minutes.
- While pasta is cooking, add remaining 1/2 tablespoon oil to the saute pan. Increase heat to medium-high, and add shrimp. Saute until shrimp are pink but not fully cooked, about 2 minutes. Remove with a slotted spoon, and place in a bowl.
- Reduce heat under pan to medium, and add wine, fish stock or clam broth, chicken stock and any juices collected in the bowls of mushrooms, tomatoes, peppers and shrimp. Stir well with a wooden spoon, scraping the bottom of the pan. Add the cream and saffron, and bring to a simmer. Cook, stirring, until sauce thickens and turns yellow from the saffron, about 3 minutes. Add the reserved vegetables and shrimp. Heat through, and add salt and pepper to taste. Add butter, if desired, and stir gently until it has melted. Add chives, reduce heat to very low, and cover pan.
- Drain pasta well, and transfer to a warm serving bowl. Add saffron cream sauce, and toss gently to mix well. Serve immediately.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 12 grams, Carbohydrate 84 grams, Fat 30 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 1070 milligrams, Sugar 7 grams, TransFat 0 grams
RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE
I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!
Provided by JustJanS
Categories Rabbit
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Lightly coat the rabbit pieces in seasoned flour.
- Heat the butter and oil and fry the rabbit pieces until golden brown.
- Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
- Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
- Return the rabit to the pan.
- Cover the pan and simmer about 1 hour or until the rabbit is tender.
- Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
- Add to the rabbit for the last few minutes of cooking.
- Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.
Nutrition Facts : Calories 732.6, Fat 37, SaturatedFat 13.2, Cholesterol 47.5, Sodium 367.7, Carbohydrate 69.5, Fiber 8, Sugar 20.1, Protein 15.1
STEAK AND SHIITAKE MUSHROOMS
Make and share this Steak and Shiitake Mushrooms recipe from Food.com.
Provided by MISSJ1978
Categories Steak
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F Toss potatoes with olive oil and season with 1/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper. Place on a baking sheet; bake at 400F for 30 minutes. Turn halfway through.
- While potatoes are cooking, heat broiler or grill. Season steak with remaining garlic salt and pepper. Broil or grill steak 4 minutes per side for medium rare. Allow to rest before slicing.
- Melt butter in a medium-size skillet over medium-high heat. Add shallots and mushrooms and cook 6 minutes, stirring occasionally. Add sherry off the heat. Return to heat; cook for 1 minute. In a small bowl, mix together broth and cornstarch. Stir into skillet and simmer for 2 minutes or until thickened. Stir in oregano and Worcestershire sauce. To serve, slice steak on an angle; spoon mushroom sauce on top. Serve with potatoes.
Nutrition Facts : Calories 499.1, Fat 17.1, SaturatedFat 6.8, Cholesterol 122.4, Sodium 566.1, Carbohydrate 40.5, Fiber 5.5, Sugar 3, Protein 42.4
FRESH TRENETTE
Trenette is a ribbon pasta about 1/2 inch wide with 1 fluted edge. This recipe was created to accompany [Trenette with Rabbit and Shiitake Mushroom Sauce](/recipes/food/views/10518) .
Yield Makes about 3/4 pound
Number Of Ingredients 2
Steps:
- Line a tray with a dry kitchen towel. Arrange first rolled out pasta sheet, which will have dried slightly but should still be soft, on a work surface and cut lengthwise at about 1/2-inch intervals, alternately using a plain pastry wheel and a fluted pastry wheel. (Each ribbon of trenette should have 1 straight side and 1 fluted side.) Toss trenette generously with flour. Form pasta loosely into nest and arrange on kitchen-towel-lined tray. Make more trenette with remaining dough in same manner. Trenette may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
More about "trenette with rabbit and shiitake mushroom sauce recipes"
SPANISH SAFFRON TRENETTE W/ MUSHROOM CREAM SAUCE
From atastymess.com
ASTRAY RECIPES: TRENETTE WITH POTATOES AND PESTO
From astray.com
10 BEST SHIITAKE MUSHROOM SAUCE FOR STEAK RECIPES - YUMMLY
From yummly.com
TRENETTE WITH RABBIT AND SHIITAKE MUSHROOM SAUCE RECIPE
From cookeatshare.com
TRENETTE - EVERYTHING TO KNOW ABOUT THE LIGURIAN PASTA - LA …
From lacucinaitaliana.com
STIR-FRY SHIITAKE CHINESE-STYLE WITH SOY SAUCE & SESAME SEEDS
From philosokitchen.com
STEAK WITH SHIITAKE MUSHROOM SAUCE RECIPE - CHATELAINE.COM
From chatelaine.com
COST TRENETTE WITH RABBIT AND SHIITAKE MUSHROOM SAUCE RECIPE
From cookeatshare.com
RECIPE: BRAISED SHIITAKE MUSHROOMS WITH BABY BOK CHOY - KITCHN
From thekitchn.com
17 SHIITAKE MUSHROOM RECIPES (+GUIDE) – THE KITCHEN COMMUNITY
From thekitchencommunity.org
SHIITAKE MUSHROOM SAUCE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SHIITAKE MUSHROOM TORTELLINI W/ SOY CREAM SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
TRENETTE WITH RABBIT AND SHIITAKE MUSHROOM SAUCE RECIPE | EAT …
From eatyourbooks.com
ZESTY SHIITAKE MUSHROOM PASTA {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
SHIITAKE MUSHROOM SAUCE - CHINA SICHUAN FOOD
From chinasichuanfood.com
RABBIT AND SHIITAKE MUSHROOM TERRINE WITH A CARAMELIZED ONION …
From emerils.com
SHIITAKE MUSHROOM RECIPES TO TRY | OUR TOP 5 DISHES
From wayofleaf.com
BEEF TENDERLOIN STEAKS WITH SHIITAKE MUSHROOM SAUCE RECIPE
From myrecipes.com
TRENETTE AL PESTO - AUTHENTIC ITALIAN PASTA RECIPE FROM LIGURIA
From toriavey.com
RECIPES WITH SHIITAKE MUSHROOM, AND SOY SAUCE (PAGE 1) - FOODFERRET
From foodferret.com
SHIITAKE MUSHROOM MEAT SAUCE RECIPE - GARLIC DELIGHT
From garlicdelight.com
HEARTY RABBIT AND MUSHROOM SUGO WITH PAPPARDELLE - BETTY L
From bettysliu.com
SHITAKE MUSHROOM SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRENETTE WITH RABBIT AND SHIITAKE MUSHROOM SAUCE
From bigoven.com
ASTRAY RECIPES: TRENETTE WITH RABBIT AND SHIITAKE MUSHROOM SAUCE
From astray.com
SHIITAKE MUSHROOM SAUCE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SHIITAKE MUSHROOM PASTA - THE PETITE COOK™
From thepetitecook.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
TRENETTE WITH RABBIT AND SHIITAKE MUSHROOM SAUCE
From friendseat.com
RECIPES/TRENETTE-WITH-RABBIT-AND-SHIITAKE-MUSHROOM-SAUCE …
From github.com
TRENETTE WITH RABBIT AND SHIITAKE MUSHROOM SAUCE RECIPES
From yakcook.com
SHIITAKE MUSHROOM RAGU WITH GARLIC BUTTER PAPPARDELLE
From wholeandheavenlyoven.com
SHIITAKE MUSHROOM SAUCE - BOSSKITCHEN.COM
From bosskitchen.com
10 BEST SHIITAKE MUSHROOM SAUCE FOR STEAK RECIPES | YUMMLY
From yummly.com
You'll also love