Sauté of Mixed Mushrooms with Roasted Red Peppers and Egg Noodles


Roasted Mushrooms with Chick Peas and Rosemary


(Serves 4 as a side dish)


2-8 oz.        Packages RI Mushroom Co. Chef’s Mix mushrooms
3                   Cloves of garlic, coarsely chopped

½ C              Canned chick peas, drained and rinsed
6-8               Perfectly ripe small tomatoes, halved
½-1 C          Low-sodium chicken or vegetable stock
                      Sprigs of fresh rosemary
                      Best-quality extra-virgin olive oil
                      Kosher salt to taste
                      Red pepper flakes to taste
                      Non-stick cooking spray

Preheat oven to 400 F (375 F on convection).

Prep individual mushrooms: Coarsely chop Gold and Blue Oyster mushrooms, break Maitake into small flowerets, trim ends of Pioppino and slit stems lengthwise into quarters, leaving cap intact.

In a large bowl, toss together mushrooms, chick peas, garlic and tomatoes.  Drizzle with olive oil, add a pinch of red pepper flakes and very lightly salt.

Spray a baking sheet with non-stick spray and distribute mushroom mixture evenly over surface adding 1-2 sprigs of rosemary and another drizzle of olive oil.

Roast for 20 minutes or until mushrooms begin to brown on the bottom.  Stir thoroughly and add a bit of stock if mixture is sticking too much to the pan.

Continue roasting for another 10-15 minutes and taste mushrooms.  If not done, add a bit more stock to pan and continue roasting.

Remove from oven, discard spent rosemary sprigs, sprinkle with a bit of chopped fresh rosemary, adjust seasoning and serve.

(Serves 2)


1-8 oz.       Package  RI Mushroom Co. Chef’s Mix mushrooms
1                  Small roasted red pepper sliced into ¼” strips
1-2              Small cloves of garlic, minced
½-1 C         Low-sodium chicken or vegetable stock
5-6 oz.       Wide egg noodles
                     Chopped  fresh thyme or tarragon
                     Best-quality extra-virgin olive oil
                     Kosher salt to taste
                     Red pepper flakes to taste
                     Grated Parmigiano Reggiano


Prep individual mushrooms: Thinly slice Gold and Blue Oyster mushrooms, break Maitake into small flowerets, trim ends of Pioppino and thinly slice stems on the bias or slit stems into quarters.

Place a non-stick skillet over medium heat and film pan with olive oil once hot.

Add mushrooms to skillet, shaking to evenly distribute, and sauté undisturbed until moisture begins to evaporate from pan and mushrooms start to brown on bottom.

Stir thoroughly and allow mushrooms to sear evenly.

Add a scant ½ C stock to pan and allow to evaporate, scraping up brown bits from pan’s surface. Taste mushrooms and if not thoroughly cooked, add a bit more stock and continue sautéing.

When all of liquid has evaporated, create a well in center of pan, add a dollop of olive oil and sauté minced garlic and a pinch of red pepper flakes until garlic just begins to brown.

Add roasted red peppers and stir thoroughly to incorporate ingredients.  Add a bit more stock and a light sprinkling of salt and set aside.

Meanwhile, bring a large pot of water to boil, add a good pinch of kosher salt just before adding noodles and cook until almost al dente.

Bring mushroom mixture back to simmer and scoop out noodles into sauté pan, adding some pasta water to allow noodles to continue cooking as they absorb the flavor of the sauce.

When done to your liking, add chopped herbs and a sprinkling of cheese.  Mix thoroughly and plate.

Drizzle with a little olive oil, sprinkle with a bit more herbs and a light dusting of cheese.