Monday, March 18, 2024

Creamy Mushroom Cavatappi

Creamy Mushroom Cavatappi


















Even if you are not a big mushroom fan, you will love this dish. The creamy sauce blends perfectly with the earthy mushrooms and the pasta makes it a wonderful casserole  you will go back to time and time again. It almost tastes like Stroganoff.  I love this simple to make dish and I think you will too.

Creamy Mushroom Cavatappi

12 ounces cavatappi pasta
1 lb cremini and/or white mushrooms, sliced
1 teaspoon extra-virgin olive oil 
1 tablespoon butter
2 cloves garlic, minced 
1 small onion, diced 
3 tablespoons all-purpose flour 
1 1/2 cup half-and-half or heavy cream
1 1/2 cup low-sodium chicken broth
Salt and pepper to taste 
1/2 cup freshly grated Parmesan, plus more for serving 
1 teaspoon chopped fresh oregano 

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to empty pot.

 























In a large skillet, over medium-high heat, heat oil and butter. Add mushrooms and cook for about 5 minutes or until golden. Add garlic and onions and cook, stirring occasionally until tender. Add flour and stir until blended. 


























Add half-and-half or heavy cream, chicken stock, Parmesan, and oregano and season with salt and pepper. Bring to a low boil then reduce heat and simmer for about 5 minutes.


  
























Add cooked pasta to skillet and toss well to coat. If sauce is too thick, add a little pasta water until you reach desired consistency. Top with more Parmesan cheese if desired and serve.


 

  






















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Ravioli with Mushroom Alfredo Sauce

 Ravioli with Mushroom Alfredo Sauce























So quick, easy and delicious!

Ravioli with Mushroom Alfredo Sauce

1 lb packaged frozen or fresh ravioli 
1/3 cup grated Parmesan cheese
1 cup diced crimini (brown) mushrooms
1 pint heavy cream
olive oil
Salt and pepper


Bring a large saute pan to temp over medium heat and coat the bottom with olive oil. Saute the mushrooms until they are lightly browned, and most of the moisture in them has evaporated. Add salt and pepper to taste.  Once mushrooms are tender, add half the heavy cream and stir until mushrooms are combined.  Reduce heat to low simmer.  As cream sauce thickens you can continue to add more cream for desired consistency.























Add Ravioli to a pot of salted boiling water and cook as directed.  Drain well and and then add the Parmesan cheese and a pinch of salt and pepper.  Add the ravioli to the mushroom cream sauce and toss gently to combine.

If needed you can add a bit more cream or even water to thin the sauce (remember it will thicken as it cools).  Garnish with fresh parsley.
























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Creamy Chicken and Gnocchi

Creamy Chicken and Gnocchi

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 


 

When I really want to impress my dinner guests….I mean really impress them, I make this dish.  Not because it looks amazing and smells delicious, but the combination of flavors are out of this world.  They will literally rise from their seats and applaud you.  It’s just that good!  I could drink the sauce with a straw!

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



 

Creamy Chicken and Gnocchi

 

1 (16-ounce) package potato gnocchi

1 1/2 pounds boneless, skinless chicken thighs

salt and pepper, to taste

5 tablespoons unsalted butter, divided

1 medium shallot, diced

3 cloves garlic, minced

2 teaspoons chopped fresh thyme leaves

1 cup baby bella mushrooms, sliced (optional)

3 tablespoons all-purpose flour

1 1/2 cup chicken broth

1/2 cup heavy cream 

1 small bag of baby spinach

1/2 cup freshly grated Parmesan, about 2 ounces

 

 

Preheat oven to 400 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


In a large pot of boiling salted water, cook gnocchi according to package instructions; usually for only about a minute. Then drain well.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Generously season both sides of the chicken thighs with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

Melt 2 tablespoons butter in a large skillet over medium heat.

Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees, about 4-5 minutes per side; transfer to a plate and set aside.

 

 


 

 

 

 

 

 

 

 

 

 

In the same skillet, melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes.  Then stir in garlic and thyme until fragrant, about 1 minute.  If you are adding sliced mushrooms, do that now.  Cook until everything is tender.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Add in the flour until and stir until lightly browned, about 1 minute.  Then, gradually whisk in 1 cup of the chicken broth and cook, whisking constantly, until slightly thickened, about 3-5 minutes.  If the sauce is too thick at this point, gradually add more of the ½ cup broth that is left over 

 



 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whisk in cream until thickened, about 1-2 minutes; season with salt and pepper, to taste.  If too thick, add more cream until you get the consistency that you like. I like mine thick.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the cooked gnocchi and baby spinach until the spinach has wilted, about 1-2 minutes. Return the chicken to the skillet; sprinkle with Parmesan.

 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Stir in the cooked gnocchi and baby spinach until the spinach has wilted, about 1-2 minutes. Return the chicken to the skillet; sprinkle with Parmesan.

 



 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place into oven and bake until bubbly, about 10-12 minutes.

Serve immediately.

 


 

 

 

 

 

 

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