Thursday, February 28, 2013

Speedy mushroom and sausage sauce for pasta

8 oz. bowtie or pasta of your choice, uncooked
1 lb sweet Italian sausage links cut in 1 in. pieces
8 oz. sliced white or brown mushrooms (approx. 2 1/2 - 3 cups)
1 cup each chopped green bell pepper and chopped onion
2 cups prepared marinara sauce
Grated Parmesan cheese

Cook pasta per package directions.  Meanwhile in a large skillet cook sausage until browned and cooked through, about 10 min.  Remove, set aside.  Drain off all but 1 T. fat; heat until hot.  Add mushrooms, green pepper and onion, cook stirring occasionally, about 5-7 min.  Add reserved sausage and marinara sauce, cook until heated through, about 5 min.  Ladle sauce over hot pasta; sprinkle with grated cheese.  serves 4.

phew!  now I can throw away the backs of the mushroom packages.  I really liked this recipe, and so did the kids.

Asian Beef or Chicken Mushroom Wraps

3 T. oil, divided
1 lb. flank or round steak (or boneless chicken breasts), cut in thin strips
16 oz.  white or brown mushrooms sliced (about 6 cups)
1 package (about 16 oz) frozen stir fry vegetables (about 1 1/2) cups)
1/3 cup hoisin sauxe
6 (8 inch) flour tortillas

In a large skillet over medium heat, heat 2 T. oil.  Add half of the meat, cook and stir until browned on both sides, 5-6 min.  Remove to plate and set aside.  Repeat with remaining meat.  Heat remaining 1 T. oil in skillet.  Add mushrooms and cook and stir until tender, about 5 min.  Add vegetables stirring frequently until vegetables are barely cooked, about 2 min.  Stir in hoisin sauce and reserved meat, heat 1 min.  Spoon equal amount of meat and mushroom mixture on one side of each tortilla, roll to enclose filling.  Cut rolled tortillas in halves diagonally, serve immediately.  Yield 6 portions.

Tuesday, February 26, 2013