festa italiana seattle cooking contest recipes 1 by vivi07


									Barbara Kreemer Seattle, WA Sauteed Penne con Funghi Make mushroom stock (can use purchased, but best flavor is homemade) 2 oz. dried porcini mushrooms 6 cups water 1 tablespoon soy sauce 1 teaspoon sugar 1 teaspoon salt Mix all ingredients together in a saucepan, Bring to a boil, then simmer gently about 20 minutes. It should be reduced to about 4 cups . 5 tablespoons olive oil 12 oz. dried penne 1 medium onion/about 1 cup chopped 1 large garlic clove, minced 1/4 cup brandy 10 oz. crimini mushrooms, sliced 10 oz. portobello mushrooms, stems & gills removed, coarsely chopped 1 teaspoon dried rosemary 1 13.5 oz can unsweetened coconut milk (not lite) 1 tablespoon soy sauce ¼ teaspoon salt or to taste ½ teaspoon freshly ground pepper 2 tablespoons chopped fresh chives ¼ cup chopped parsley 1 tablespoon Italian truffle oil Heat 1 tablespoon olive oil in large skillet. Over medium heat, sauté penne till lightly browned. Watch and adjust heat so it doesn’t burn. Remove and place in a bowl. In a smaller (9 in.) skillet heat 1 tablespoon olive oil, and sauté onion till softened, then add garlic. Add penne to onion, then 3-1/2 cups stock and rosemary. Bring to a boil and simmer till liquid is mostly absorbed and penne is not quite al dente. While penne is cooking, in large skillet used to brown penne, heat 1-1/2 tablespoons olive oil and sauté crimini mushrooms till browned. Remove to bowl, add last 1-1/2 tablespoons oil and sauté portobello mushrooms. When penne is almost al dente, add mushrooms, coconut milk, soy sauce and salt & pepper. When done it should still be creamy, add more stock if needed. Add chives, parsley and truffle oil. Serve immediately. Serves 4 Ingredients (for 100-150 tastings) 10 ounces dried porcini 10-ounce bottle natural soy sauce 1 cup sugar Sea salt

Extra virgin olive oil 5 pounds penne 4 yellow onions 1 head fresh garlic 1 bottle brandy 2 pounds crimini mushrooms 2 pounds Portobello mushrooms 1 container dried rosemary 6 13.5-ounce cans coconut milk Cracked black pepper 1 bunch fresh chives 2 bunches fresh flatleaf parsley 1 small bottle truffle oil Utensils: 2 skillets, 1 flat, 1 deep Gladys Goodis Cherry Hill, NJ Mushroom Cacciatore 4 tbs. extra virgin olive oil (once around the pan) 1 tb Earth Balance 1 large vidalia onion (sliced half moons) salt & pepper to taste 2 cups Paul Newman marinara sauce 2 lbs. large white button mushrooms, cleaned with damp paper towel, stems removed, sliced 8 oz. shredded Soya Kass mozzarella style In a 12” skillet, put extra virgin olive oil and earth balance, add onion, turn on fire and sauté on medium heat until onions are translucent. Add salt and pepper. Pour one cup marinara sauce on top of onions, add mushrooms on top of sauce, top with 4 oz. shredded soya kass. Add another cup of marinara sauce and then top with another 4 oz. shredded soya kass. Cover with glass lid, lower flame and cook until bubbly. Serve over brown rice or pasta, your choice. Ingredients for (100-150 tastings) Extra virgin olive oil 2 tubs Earth Balance (or smart balance) 4 Vidalia onions Sea salt Cracked black pepper 4-5 jars Paul Newman marinara sauce 5 pounds white button mushrooms 4 packages ‘follow your heart’ or ‘soya kass’ mozzarella Utensils: 1 large deep skillet with lid

Nicole Livezey The Woodlands, TX Vegan Penne Pasta with Mushroom Pesto (serves 4) 1 tablespoon extra virgin olive oil 12 oz. cherry tomatoes, quartered 1 recipe of mushroom pesto (recipe follows) 1 lb. vegan penne pasta, cooked & drained (for gluten free recipe, use brown rice pasta) Garnish 2 tablespoons flat leaf parsley, minced 1 tablespoon lemon zest truffle oil (optional) Heat olive oil in large sauté pan over medium heat. When oil is hot, add tomatoes & sauté for 2 minutes. Add pesto to warm and combine well with tomatoes. Toss pasta in the pan with pesto and tomatoes until well combined. Garnish with parsley, lemon zest and drizzle with truffle oil. Mushroom Pesto Mushroom Mixture 1 tablespoon extra virgin olive oil 1 small red onion, diced 2-3 garlic cloves, minced 1 oz. porchini mushrooms, reconstituted & chopped 8 oz. cremini or white button mushrooms, chopped pinch of salt 2 tablespoons white wine 1/3 cup toasted pine nuts 2 cups arugula mushroom mixture 1/4 cup vegan parmesan cheese 1/4-1/3 cup extra virgin olive oil salt Heat a large sauté pan over medium high heat, add olive oil. Once the oil is hot, add onion and sauté 3-4 minutes. Add garlic & mushrooms with a pinch of salt to release their liquid. When the liquid is absorbed, deglaze the pan with wine. Continue to cook for 2 more minutes until liquid reduces. Remove pan from the heat. In food processor, pulse pine nuts & arugula, add mushroom mixture & cheese and pulse to combine and chop ingredients. Slowly add olive oil while processor is running until pesto is combined & creamy and season with salt if necessary. Ingredients (for 100-150 tastings) Extra virgin olive oil 2 pounds cherry tomatoes 5 pounds whole wheat penne pasta 2 bunches flatleaf parsley 3 lemons 1 small bottle truffle oil 3 red onions

1 head fresh garlic 8 ounces dried porcini 1 pound crimini mushrooms 1 bottle white wine 3 cups pine nuts 1 pound arugula 2 containers vegan parmesan cheese Utensils: Large skillet Food processor Pasta pot

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