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Posts tagged "Mushrooms"

Italian Roasted Mushrooms and Veggies

Italian Roasted Mushrooms and Veggies
  • 2 tablespoons olive oil
  • 2 large red onions
  • 1 pound oyster mushrooms
  • 2 large bell peppers
  • 3 teaspoons marjoram, divided
  • 1 1/2 cups grated Fontina cheese

Heat oil in heavy large pot over high heat. Add onions and cook until beginning to brown, stirring frequently. Reduce heat to medium-high. Add mushrooms and sauté until wilted, Add peppers and sauté until just soft, about 5 minutes longer.

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.

Fava Bean and Mushroom Pasta

Fava Bean and Mushroom Pasta

Serves: 2 | prep Time 15 minutes | Cook time 15 Minutes

  • 8 oz pasta of your choice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 cup fava beans, peeled from pod and outer layer
  • 2 cups mushrooms, sliced
  • splash of white wine
  • splash of cream or milk
  • sprinkle of grated Parmesan
  • salt and pepper to taste

Cook the pasta according to instructions on the package.

Heat a tablespoon of olive oil in a large pan. Add the chopped onions and saute until translucent. Add the mushrooms and stir until softened. Stir in the minced garlic and after a couple of minutes pour the white wine and stir until reduced.

Add the peeled fava beans and the cooked pasta and gently stir to combine. Add a splash of cream at the end for a creamier sauce and season with salt and pepper to taste. Sprinkle some grated Parmesan for a tasty finishing touch!


Mushroom, Potato and Escarole Stew

Serving size: 4


* 1 lbs potatoes, a small variety like russian banana or german butterball potatoes, peeled  and sliced into 1/4” half moons 

1/4 cup italian parsley, leaves chopped 

2 tsp thyme 

1 bay leaf 

2 cloves garlic, lightly crushed 

2 cloves garlic, smashed to paste 

8 oz yellow onion, fine dice 

1/4 cup extra virgin olive oil 

1 lb mix of wild mushrooms, cleaned and cut into medium-sized pieces 

1-1/2 tbs cider vinegar 

1 head escarole, leaves removed from core, washed and sliced into wide strips sour cream 

Italian parsley, chopped for garnish


* Place the sliced potatoes in a large pot and add enough cold water to just cover the potatoes.  Add the parsley, thyme, crushed garlic cloves, bay leaf and salt. Cook very slowly at a gentle  simmer (never allow to boil) until the potatoes are tender. Remove the potatoes from the water  and reserve potato water for making the stew (it will act as the natural thickening agent).

* In a heavy bottomed saucepan, warm the extra virgin olive oil over medium-low heat and cook  the onion and smashed garlic, stirring frequently until the onions are soft and translucent. • Add the mushrooms, largest or longest cooking ones first, the smallest or most delicate ones  last. Cook until each batch is cooked through, but retain their shape and their juices have  evaporated from the pan. Season the mushroom mixture well with salt and freshly ground black  pepper.

* Add enough of the potato water to cover mushroom mixture, add cooked potatoes and bring to  a gentle simmer. Cook for 8 - 10 minutes until flavors start to meld and the the water thickens a  bit. Add the cider vinegar a tablespoon at a time to taste.

* Add the escarole and simmer for additional 2 - 5 minutes until the escarole is wilted.

* Gently ladle the stew into large bowls and top with a generous dollop of sour cream, a good  sprinkle of chopped parsley and a drizzle of extra virgin olive oil.