Posts Tagged ‘dinner recipes’
Friday, February 3rd, 2012
A delectable wrap, ready in 10 minutes, is a fabulous weekend lunch or weeknight meal when you’re crunched for time. Keep reading for the full scoop from Paula from bell’alimento.
If you’re looking for a simple and scrumptious meatless meal option, you can’t go wrong with this vegetarian mushroom, spinach and roasted red pepper wrap. In less than 10 minutes you can have this on your plate and on its way into your belly!
A secret weapon in my fridge is flour tortillas. You can add just about anything to them, roll them up and ,voila, you have a meal in ready minutes. They also double as an easy peasy appetizer! I’m a big fan of easy and effortless entertaining, so these are a staple when I’m playing host.
This vegetarian wrap is “meaty” without the meat. The mushrooms are gently kissed with butter, added to silky smooth roasted peppers and given a little texture with the fresh spinach leave. They’re then enveloped by a soft, warm tortilla to complete the dish.
It’s refreshing, delicious and EASY.
Sauteed Mushroom, Spinach & Roasted Red Pepper Wrap (Serves 4)
What you’ll need:
6 ounces button mushrooms – sliced
2 tablespoons unsalted butter
salt/pepper
1 loosely packed cup fresh spinach
1 roasted red bell pepper – sliced
4 flour tortillas – warmed
What to do:
1. Into a medium sauté pan over medium heat add butter. Melt. Add mushroom and sauté for approximately 4-5 minutes until cooked through. Season with salt/ pepper. Turn off heat.
2. To assemble: Equally distribute spinach, bell pepper and mushrooms between each tortilla.
3. Wrap each like you would a burrito (or you could also simply fold in half and enjoy soft taco style).
Tags: appetizers, B vitamins, Bell'Alimento, dinner, dinner recipes, Featured Contributor, Food Photography, meatless monday, Mushroom, Mushroom Channel, Mushroom Recipes, Portabella, Portobello, weight loss
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Monday, January 23rd, 2012
Warm, creamy, and rich… just the flavors we’re looking for to forget the winter cold. This Mushroom Feta Quinoa Risotto from We are not Martha, packed with hearty flavors and filling quinoa, is just the ticket…
I’ll admit it. I’m risotto obsessed. I’m perfectly convinced that I could create a variation of risotto every single night and be perfectly happy with my dinner choice… for the rest of my life. Not to mention risotto makes the perfect leftovers for lunch the next day. Meals that you actually want to eat two days in a row or multiple times a day are always winners in my book. Mushroom risotto was the very first risotto I ever made, back in my “I’m so scared I won’t stir the risotto enough and it will stick to the pot and be ruined” days. Nowadays, I’m an old risotto pro (so I like to think) and have come to learn that constantly stirring the pot isn’t necessary. (Literally and figuratively.)
The other night, I had a desire to go back to my roots, while at the same time experimenting. And thus, I pulled my quinoa out of the pantry and grabbed a block of feta cheese and, of course, my old friends, mushrooms. A new risotto was born; one filled with healthy whole grains that will keep you nice and satisfied. Of course, the mushrooms really make this dish and add to its incredible earthy feel. Mushrooms and risotto will always go together like soul sisters. But adding a little extra pizazz is exactly what we need to keep life (and dinner) exciting.
Mushroom Feta Quinoa Risotto (serves 4-6):
- 4-5 C low-sodium chicken broth
- 2 T olive oil
- 3 shallots, chopped
- 3 cloves garlic, chopped
- 2 C mushrooms of your choice (I used shitake and baby bella), chopped in 1-inch pieces
- 1 1/2 C quinoa
- 1/2 C dry white wine
- 4 oz. feta cheese, crumbled
- 2 C spinach
1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.
Tags: dinner, dinner recipes, healthy, meatless monday, Mushroom, Mushroom Channel, Mushroom Recipes, Mushrooms, quinoa, risotto, We Are Not Martha, whole grains, wholesome
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Monday, January 9th, 2012
Whether you need a filling, warm lunch or a comforting sandwich to pair with dinner, this panini, packed with baby bella mushrooms, gooey cheese, and sweet sauteed onions is a superb sandwich choice! Read on for the recipe from Paula from bell’alimento.
Panini are Italian pressed sandwiches that come filled with just about anything your heart desires. This vegetarian version will satisfy even the biggest of appetites. It’s filled with creamy caramelized onions and baby bella mushrooms that have been sautéed to perfection in an herb butter. It’s oozing with Swiss cheese and has a big crunchy exterior thanks to the Pan Bigio bread. It’s a stellar lunch or light dinner when accompanied with a hearty bowl of soup!
What you’ll need: (Makes 2 panini)
Caramelized Onions:
2 tablespoons extra virgin olive oil
1 medium red onion – thinly sliced
salt/pepper
1 tablespoon sugar
Mushrooms:
2 tablespoons unsalted herb butter
1 tablespoon extra virgin olive oil
6 ounces baby bella mushrooms – sliced
4 slices Pan Bigio – sliced thick on the bias
4 slices Swiss cheese
4 cherry tomatoes – halved, optional
What to do:
1. Place 2 tablespoons olive oil into a sauté pan over medium-low heat. Add onions. Season with salt/pepper. Cook until onions are softened. Add sugar, continue cooking, stirring as necessary until onions have caramelized (approximately 30 minutes). Set aside.
2. Into a small sauté pan add: 2 tablespoons herb butter and 1 tablespoon olive oil. Heat over medium heat. Add mushrooms. Season with salt/pepper. Cook for approximately 4-5 minutes. Set aside.
3. Heat your Panini press to 350 degrees. Equally distribute mushrooms between two slices of bread. Equally top with mushrooms with caramelized onions. Place 2 slices of Swiss cheese on each piece of bread. (NOTE: if using tomatoes place them on at this time) Place corresponding slices of bread on top. Lightly brush tops of bread with room temperature herb butter.
4. Place sandwiches onto hot panini press. Cook for approximately 4-5 minutes until bread is toasted and cheese has melted.
TIPS: If you do not have a panini grill, use a non-stick skillet and heat over medium-high heat. Place sandwich onto hot pan. Using a heavy pan (such as a cast iron pan), weigh sandwich down. Cook as directed above.
Tags: baby bella, Bell'Alimento, caramelized onions, dinner, dinner recipes, grilled cheese, italian, lunch, meatless monday, Mushroom Channel, mushroom recipe, Mushroom Recipes, Mushrooms, panini, Portabella, Portobello, swiss cheese, vegetarian
Posted in Cooking Tips, Dinner Tonight, Portabella, Uncategorized | 1 Comment »
Wednesday, December 7th, 2011
I used to think that a 16 ounce steak wasn’t enough to feed a family of four, it had to be 4 16 ounce steaks, after creating Smothered Steak I know it’s just not true. This a great creative way to use a very small amount of meat to make a bountiful meal, or at least it feels like one. The mushrooms may seem like they are playing second string to the steak but in the end you’ll realize they are the ones doing all the secret behind the scenes work of “being meaty”. Mushrooms and steak, steak and mushrooms, a beautiful combination.
Mushroom Smothered Steak
serves 4
You will need a large skillet with a lid for the recipe
- 16 ounce Rib Eye Steak
- 1 pound button mushrooms, cleaned and stems cut off
- salt and pepper
- 2 TBSP butter divided
- 1 TBSP white wine vinegar
- Place a large skillet over medium high heat, allowing the pan to get hot
- Add the steak in the hot pan (it should sizzle loudly)
- Pour the whole cleaned mushrooms over the steak
- Sprinkle a good pinch of salt over the top and a dash of pepper
- Cook the steak for 2 minutes then turn, push the mushrooms aside and make sure the full steak is in contact with the pan
- Re-cover with the mushrooms
- Sprinkle a good pinch of salt over the top and a dash of pepper
- Cook for another 2 minutes
- Remove from heat, lay 1 TBSP of butter on top of the steak and cover the pan with the lid
- Allow the steak to rest for 3-4 minutes then set steak on serving platter covered with the lid to keep warm
- Return the pan to the heat then whisk in the TBSP of vinegar and the last TBSP of butter to the pan juices and mushrooms
- Bring to simmer, cook and stir until the sauce is reduced by about a 1/3
- Slice the steak and divide between four plates, spooning mushrooms over the top and some of the sauce as well
- Serve with crusty bread to soak up the sauce
–
http://www.heywhatsfordinnermom.blogspot.com/
Tags: dinner recipes, mushroom steak recipe, Mushrooms, steak recipes, whats for dinner mom
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Wednesday, November 9th, 2011
This gorgeous post, well-suited for a cool fall weeknight, is brought to you by Shaina of Food for My Family.
In the morning I wake up and roll into the space my husband just got up from. He showers first, and that means that the dip in the middle of the mattress is free for the taking for the next ten minutes while I wait. It’s a comfortable dip when there’s just one of us resting in it, but when there are two, it’s never quite big enough, and somebody invariably has to tilt to get halfway up and out of the dip and then pretend that a good night’s sleep is had on an incline.
Those comfortable spots, worn and used, can become a crutch. You return to them in the kitchen as well, knowing how they feel and move and knowing how they taste. When it comes to cooking, my comfortable spot is in rice. Whether it’s brown or white, sticky or risotto, creamy or pressed into balls I find it to be a satisfying meal and side, one I rely on all too frequently.
After all, there are so many other beautiful grains to be had, not the least of which being quinoa. Quinoa packs a nutty punch, and it pairs well with some of my other favorite flavors and vegetables like leeks and baby portabella mushrooms: strong and earthy and fit for a warm dinner.
Leek and Mushroom Quinoa
- 1 cup quinoa
- 2 cups water
- 3 tablespoons butter
- 1 cup baby portabella mushrooms, sliced
- 1 leek, diced
- 3 tablespoons white wine
- ¼ cup blue cheese crumbles
- Salt and pepper
Add quinoa and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10-15 minutes until water is absorbed.
In a sauté pan, melt butter over medium-high heat. Add in mushrooms and leek and sauté for 5 minutes until they start to become tender. Pour white wine over and cook for an additional 3 minutes until a thick sauce forms.
Stir mushrooms and leeks into the quinoa alone with the blue cheese crumbles. Season with salt and pepper and serve immediately.
Makes 4 servings.
Tags: dinner recipes, Food for my family, food for my family shaina, high protein vegetarian, high protein vegetarian meals, light dinner quinoa, light fall dinner, lunch recipes, mushroom leek quinoa, mushroom quinoa, quinoa
Posted in Dinner Tonight, Featured Contributor, Portabella | 1 Comment »
Tuesday, June 14th, 2011
Today’s exceptionally summertime-friendly post comes from Denise of the beautiful food blog, Chez Us. Mushrooms in all their goodness with the smoky addition of a campfire? I need to find my tent…
It is that time of year, when we unpack our sleeping bags, air out the tent, and dust off the out-door kitchen gear. That is right it is camping season. Time to hit the high-country, take in some fresh air, and commune with nature. Let’s clear the air right away; we are not the type of campers who feel the need to bring freeze dried bags of food nor cans of soup. Why would people scrimp on eating good food just because they are camping. Food tastes so much better next to a campfire.
Planning the perfect (and easy) menu is as critical as finding the right camping spot. Camping for us is a joyously, gourmet event. One food item that is always on the menu is some sort of beef dish, as there really is nothing better than sizzling meat on the grill. We picked up a beautiful tri-tip to take on our most recent camping excursion. This cut of meat is flavorful enough without having to do a lot of seasoning. We kept it simple; lightly seasoned with maldon salt, fresh cracked black pepper, and finished with campfire mushrooms.
Campfire mushrooms can be found on most of our camping adventures. Mushrooms are very camp friendly as they are easy to transport as well as easy to prepare. They don’t require a lot of cleaning prep, just a mushroom brush or a paper towel; they require very little cutting, if they are small enough just toss into the pan; and, they go with just about everything from grilled meat to eggs for breakfast. Campfire mushrooms is a sauteed mushroom dish that is made with a medley of mushrooms such as cremini and portobellos. If I can find fresh shiitakes, I like to add them to the recipe.
I could not find shittakes for this outing, but I did find fresh morels, so I splurged and added them to the mix. I love the morels sponge like texture and woodsy taste. The seasonings are simple, a little olive oil and fresh garlic, shallots and rosemary, all of which are easy to transport. I use a little fresh lemon juice as well as some red wine or beef stock, which makes a rich broth for the mushrooms to bathe in, and for the grilled meat to soak up. This recipe goes really well with a nice steak and even a juicy burger. Guaranteed to impress even your fussiest camping guests.
Campfire Mushrooms
- 1 pound brown cremini mushrooms, cleaned and cut into thirds
- ¼ pound portabella mushroom, cleaned and cut into thick slices
- ¼ pound morels, cut the very end off; leave whole
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic, thinly sliced
- 2 small shallots, thinly sliced
- 1 spring fresh rosemary
- ½ lemon juiced
- drizzle of red wine or beef stock (about ¼ cup)
Start your campfire using wood; the smoky flavor will add depth to your mushroom dish. Once the coals are ready put a cooking grate over the top of the fire, set a large frying pan on top; add the olive oil and butter. Heat until melted. Add the shallots, stir, and cook for a minute. Add the garlic and rosemary, stir. Add the brown cremini mushrooms, stir, and cook for about 3 – 5 minutes, until slightly soft. Cooking time will depend on how hot the fire is. Add the portobello mushroom, stir, and cook for another 3 – 5 minutes. Add the lemon juice, stir and cook for a minute. Add the wine and cook down for about 5 minutes. Stir in the morels, and lightly heat for 3 minutes. Serve over grilled steaks.
Tags: campfire mushrooms, camping recipes, chez us, chez us mushrooms, chez us recipes, dinner recipes, Featured Contributor
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Wednesday, June 1st, 2011
This celebratory post-Memorial Day recipe comes to us from Contributor Megan Myers of Stetted. Part of the Mushroom Channel team is on Megan’s home turf this week attending the International Association of Culinary Professionals (IACP) conference in Austin, Texas so we’ve had the luxury of already being personally assured in person that these stuffed mushrooms are addictive. No surprise there!
We’ve made it through winter, and it’s time to grill!
Too often vegetarians get neglected when it comes to summer cookouts, relegated to the cold salad table. But cooking for multiple palates and dietary needs is sometimes hard when factoring in our already busy lives.
These stuffed mushrooms come together in a snap and can stand in for a main dish, side, or even a pre-party nibble. I like to top them with panko, Japanese bread crumbs, to add crunch, but they are just as delicious without for a gluten-free meal.
Stuffed Mushrooms
- 1 pound button or baby portabella mushrooms
- 4 ounces cream cheese, softened
- 1 small avocado
- 1/8 cup chopped jalapeno
- Lemon juice
- Panko bread crumbs
If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.
Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.
Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.
Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.
Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.
Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.
Tags: appetizers, Button Mushroom, dinner recipes, light dinner ideas, megan myers, mushroom appetizers, Mushroom Channel, mushroom channel contributors, Mushroom Channel Featured Contributor, stetted, stuffed button mushrooms, stuffed mushrooms
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Monday, May 2nd, 2011
Shaina Olmanson is the food writer, home cook and photographer behind Food for My Family and Olmanson Photography. This is her first recipe for the Mushroom Channel and we’re willing to cosign it as the one that could turn the meat-lovers in your house meatless…at least for one night a week.
I spent several years as a vegetarian, and it’s a lifestyle that still sings to me, calls me even. Contrast that to my husband’s classic Midwestern meat-and-potatoes upbringing, sandwich them together and you’ll find us today where navigating the landscape of real food, and seeking to fuel our four children’s bodies with the best nutrition available, settled quite happily into omnivore status.
With an effort to change the way we think of food and the way we eat our food comes giving and taking, and sometimes it also means exploring those meatless meals for my husband, who loves vegetables but prefers to pair them with a side of meat (to help fill him up). His dislike for meat-like products is strong, and he declares good vegetarian burgers to be something of a myth that is talked about but does not exist. That is, he did until I changed the concept.
Rather than imitating meat, this meatless burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi takes the place of the burger. These were not only accepted, but devoured and raved about after dinner. I may just turn the carnivore yet.
Portabella and Halloumi “Burgers”
- 4 portabella mushroom caps with stems removed
- 3 ½ tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 thin slices halloumi
- 2 thick slices tomato
- Sea salt and pepper
- 1 handful basil leaves
Heat grill to medium-high heat (about 450 degrees). Wash mushroom caps and cry. In a shallow bowl, combine the balsamic vinegar and olive oil. Place mushrooms gill side down in the mixture.
When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat. Flip and grill 2-3 minutes more. Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable. Sprinkle salt and pepper onto the tomato to taste.
Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves. Wrap and serve hot.
Makes 2 servings.
Of note:
:: For a true vegetarian meal, find a vegetarian halloumi made with non-animal rennet.
:: Be sure to wrap these sandwiches before serving or plan to eat them with a knife and fork, as they are a bit slippery.
Tags: dinner recipes, Food for my family, food for my family mushrooms, food for my family shaina, grilled halloumi, grilled portobello, halloumi recipes, meatles, meatless monday, meatless monday recipes, Mushroom Channel, mushroom sandwich recipe, Portabella, portabella burger, portabella sandwich, Portabello
Posted in Dinner Tonight, Featured Contributor, Portabella, vegetarian | 8 Comments »
Monday, April 25th, 2011
This week’s recipe post comes to the Mushroom Channel from Paula of the positively bellissima blog bell’alimento. If your family is looking for tasty ways to cut down on meat during the week, this recipe would be an excellent choice for Meatless Monday (or Tuesday, Wednesday, Thursday…you get the idea).
Vegetarian Mushroom Calzones are a quick and easy meal that you can pull together in about 30 minutes tops. It’s quick because we’ve taken a short cut and used refrigerated pizza dough. If you want to make your own pizza dough, you can find my pizza dough recipe HERE.
The filling is a classic mushroom mixture that starts by sautéing the mushrooms with butter, garlic, and parsley. A quick note: you’ll want to be sure your mushroom mixture is cool before adding it to the dough and topping with the cheese mixture. Then the assembly comes together in a snap: dough, cheeses, mushrooms, fold, seal and pop into the oven!
You can serve this with pizza sauce for dipping if desired. This recipe makes 2 very generous calzones, but can easily be doubled if necessary!
Vegetarian Mushroom Calzones
Ingredients: {Makes 2 large calzones}
- 3 tablespoons unsalted butter
- 8 ounces mushrooms – sliced
- 1 tablespoon fresh flat leaf Italian Parsley – roughly chopped
- 2 cloves garlic – minced
- cornmeal
- 13.08 ounces of refrigerated classic pizza crust
- 1/2 cup ricotta cheese – divided
- 1/2 cup mozzarella cheese – divided
- salt/pepper
- extra virgin olive oil – enough to brush on calzones
Directions:
1. Place your pizza stone {or upside down rimmed baking sheet} into oven. Preheat oven to 450 degrees.
2. WHILE the oven is preheating, into a sauté pan, add: butter and melt over medium heat. Add: mushrooms, garlic and parsley and sauté for approximately 5 minutes. Set aside to cool.
3. Sprinkle a small amount of cornmeal onto your clean work surface {so pizza does not stick} Unroll the pizza dough and cut it in half.
4. To assemble: Place 1/2 of the mozzarella cheese about 1″ from the bottom of the dough in a straight line. Top with 1/2 of the ricotta mixture. Top with 1/2 of the cooled mushroom mixture. Season with salt pepper. Using your finger, or pastry brush, LIGHTLY dab water onto the edges of the dough. CAREFULLY fold the dough over itself sealing the edges. Use the tines of a fork to crimp the edges. Continue with other piece of dough.
5. Transfer your calzones to the oven {A pizza peel is recommended but if you don’t have a pizza peel, a large grill spatula will work in a pinch} and onto pizza stone {or upside down baking sheet}. Bake for approximately 10-12 minutes or until golden.
6. Carefully remove calzones from oven. Lightly brush the tops with olive oil. Allow calzones to cool slightly prior to serving.
Tags: bel'allimento, Bell'Alimento, bell'alimento mushroom, calzone recipes, calzones, dinner recipes, meatless monday, mushroom calzone recipes, Mushrooms, vegetarian calzone recipe
Posted in Cooking Tips, Dinner Tonight, vegetarian | 1 Comment »
Thursday, April 21st, 2011
This week’s gorgeous spring recipe comes to us from Julies Raw Ambition, one of our 2011 Featured Contributors. We love the use of fresh peas to offer some sweetness to balance that beautiful umami from the mushrooms and pesto!
Walnuts with tarragon and a little bit of thyme create a decidedly French-inspired, delicious alternative to traditional basil pesto. Meaty cremini mushrooms and sweet petite peas are the perfect compliment, punctuated with freshly grated Parmesan cheese. The portion of tarragon for the pesto may seem modest, but a little goes a long way.
Farfalle with Walnut-Tarragon Pesto, Creminis, and Peas
- 16 oz package farfalle (bow-tie shaped) pasta
- 16 oz cremini mushrooms, thinly sliced
- 1/2 cup frozen petite spring peas, thawed
- 1 cup raw walnuts, lightly toasted in a dry skillet
- 2 cups loosely packed parsley (some stems are fine)
- 1/2 cup fresh parmeggiano-reggiano cheese chunks
- 1/4 cup fresh tarragon leaves
- 1 TB fresh thyme leaves
- 1 peeled garlic clove
- 1/2 cup + 2 Tbs extra virgin olive oil
- 1 TB lemon juice
- Sea salt
- freshly ground black pepper
Cook farfalle according to package instructions. Be sure to liberally salt the water. Drain and reserve a cup of pasta water.
In a large skillet, saute the mushrooms in 2 tablespoons of olive oil over medium-high heat until golden brown. Add a couple of pinches of sea salt and some freshly ground black pepper when they are near done. Turn off heat, add the cooked farfalle and set aside.
Make the pesto by first adding the garlic clove and parmesan cheese to a food processor. Pulse until crumbly, then add the walnuts. Pulse again to smaller crumbles, making sure garlic is well incorporated. Then add parsley, tarragon, and thyme. Blend until herbs are finely minced in with the cheese and walnuts. Add the lemon juice, and with the processor running, slowly drizzle in 1/2 cup of olive oil. Check the seasonings and add some pepper and a pinch or two of salt to taste.
Add the pesto, 1/4 cup at a time, and the thawed peas to the skillet. Toss, and add a little bit of pasta water to thin the pesto. Add more pesto as desired, toss again, and thin with pasta water as necessary. Serve with a wedge of parmesan cheese to grate fresh over the top.
Tags: dinner recipes, healthy lunch ideas, healthy mushroom recipes, Julie Kalivretenos, julie's raw ambition, Mushroom Recipes, mushrooms pasta, pesto, spring pasta recipes, spring recipes, walnut tarragon pesto
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