Main Dish/Casserole Archives - Page 42 of 74 - Garden Seeds and Honey Bees

Creamy Mushroom Pasta

Creamy Mushroom Pasta

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*1 box 16 ounce Fettuccine Noodles, make according to directions on box or package, drained (rinsed if desired) and set aside

*4-6 slices Bacon, cooked until slightly crisp, chop into bite size pieces (optional topping) and set aside

*Cilantro, chopped and set aside for garnish

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Caramelized Onions:

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*4 tablespoons Extra Light Olive Oil

*1 medium-large Yellow Onion, julienne style

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Sauté onions on medium low heat in (medium cast iron skillet) olive oil until caramelized. This could take about 30 minutes and set aside. (I like to use a cast iron skillet.)

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Sautéed Mushrooms:

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*3-4 tablespoons Extra Light Olive Oil

*1 carton 16 ounce sliced (Baby Bella’s) Mushrooms

*1/4 cup Balsamic Vinegar, Full Circle Organic

*4 cups Fresh Spinach Leaves

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In a large cast iron skillet sauté mushrooms in olive oil for about 15 minutes on medium low heat. Then add balsamic vinegar sauté for another 1-2 minutes, then add the spinach just until leaves begin wilting. Add caramelized onion mixture and drained noodles to this mushroom mixture and set aside and make the creamy sauce.

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Creamy Sauce:

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*2/3 cup Heavy Cream

*1/3 Milk

*1 cup grated Parmesan Cheese

*Sea Salt and Fresh ground Black Pepper to taste

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In a sauce pan add the cream, milk and Parmesan cheese. On medium-low heat until cheese is melted and add the salt and pepper.

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Then Pour the cream sauce over the combined sautéed onions, mushrooms and drained noodles. Heat until warm, then top with bacon bits, cilantro and serve.

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Serves 4-6

Recipe adapted from Julia Salbum

Creamy Mushroom Pasta

Enjoy!

Lindy

Dutch Oven Potatoes
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*8 large baking Potatoes, Russets
*10 slices thick Peppered Bacon, cooked in Dutch oven drain off excess fat and chop bacon for layering and topping
*6 slices Peppered bacon
*1 large Onion, white or yellow
*1 bag Baby Carrots or add as many as desired
*1 bottle 16.9 ounces Sprite or Lemon Lime Soda of your choice
*Grated Cheddar Cheese, used for topping after the Dutch oven potatoes are cooked as desired
*Sea Salt and Black Pepper, add as desired
**Dutch Oven 14 inch (10 quart)
**Briquets, if cooking outdoors in a fire pit
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Add 6 slices of un-cooked bacon to the bottom of the Dutch oven. Then layer with some onions, carrots, potatoes and cooked bacon slices. Repeat until all ingredients are added.
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Pour Sprite over all the potato layers in Dutch oven and cook in the oven or with hot coals.
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Note: We check our potatoes after 30 minutes when cooking in fire pit and then again in 15-30 minutes, checking depending on how fast the potatoes are cooking.
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Bake/cook about 1-1 1/2 hours in oven 350*F. or we cooked ours in our outdoor fire pit with hot **Briquets/coals. We used about 14 hot coals on the top of the lid and 20 underneath of the dutch oven, but add more hot coals as needed until potatoes are tender.
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Top the cooked potatoes with grated Cheese.
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Serves 12-16

For more on Dutch oven cooking see Utah State University Extension Dutch Oven Cooking

Dutch Oven Potatoes