Magic Mushrooms With Egg Noodles And Ricotta Recipe

Name: Magic Mushrooms With Egg Noodles And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Smoky Tomato Vinaigrette; 1 15 oz can fire-roasted diced tomatoes and their juice, or 1 lb small fresh tomatoes, such as cherry, blistered in a dry, hot pan; 1/2 cup fresh basil leaves, packed (from the typical 3/4-1 oz package found in most grocery stores); 2 tablespoons sherry vinegar; 2 tablespoons extra virgin olive oil; 1 tablespoon honey, preferably smoked if you can find it (see note above); 2 teaspoons smoked salt; 3/4 teaspoon sweet smoked paprika; 3/4 teaspoon sweet Hungarian paprika; 1/2 teaspoon Aleppo pepper; pepper to taste; For the mushrooms and finished pasta dish (quantities per 1 lb of mushrooms):; 1 tablespoon olive oil; 2 tablespoons unsalted butter, plus extra for the pasta; 1 shallot, thinly sliced; 1 pound cremini or button mushrooms, trimmed and quartered (or halved if very small); 1 pinch chipotle pepper flakes or powder (I just buzz a few dried chipotles in a spice grinder and store in a jar so I always have some on hand); 1/4 cup pickled jalapeno pepper brine; 1/4 cup smoky tomato vinaigrette; 1 small or half a larger garlic clove, peeled; a big pinch of chopped fresh marjoram or oregano; egg noodles; fresh ricotta cheese; salt and pepper to taste

Servings: persons

For the Smoky Tomato Vinaigrette
1 15 oz can fire-roasted diced tomatoes and their juice, or 1 lb small fresh tomatoes, such as cherry, blistered in a dry, hot pan
1/2 cup fresh basil leaves, packed (from the typical 3/4-1 oz package found in most grocery stores)
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey, preferably smoked if you can find it (see note above)
2 teaspoons smoked salt
3/4 teaspoon sweet smoked paprika
3/4 teaspoon sweet Hungarian paprika
1/2 teaspoon Aleppo pepper
pepper to taste
For the mushrooms and finished pasta dish (quantities per 1 lb of mushrooms):
1 tablespoon olive oil
2 tablespoons unsalted butter, plus extra for the pasta
1 shallot, thinly sliced
1 pound cremini or button mushrooms, trimmed and quartered (or halved if very small)
1 pinch chipotle pepper flakes or powder (I just buzz a few dried chipotles in a spice grinder and store in a jar so I always have some on hand)
1/4 cup pickled jalapeno pepper brine
1/4 cup smoky tomato vinaigrette
1 small or half a larger garlic clove, peeled
a big pinch of chopped fresh marjoram or oregano
egg noodles
fresh ricotta cheese
salt and pepper to taste

1
Make the smoky tomato vinaigrette: If using canned tomatoes, just whiz all the ingredients in a food processor until completely smooth. If using fresh tomatoes, blister them all over in a hot, dry pan, then continue as above, but take the extra step of putting the puree through a fine-mesh sieve to remove skins and seeds. Taste and adjust for seasoning, then set aside until ready to use. You'll have quite a bit leftover--use it as Giada does, to dress a bowl of orzo, with lots of fresh grated parmigiano and some more basil.
2
Make the mushrooms: For each pound of mushrooms, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat in a large skillet. When butter smells nutty and has begun to brown, add shallot and cook until it begins to brown as well, about a minute. Be mindful it doesn't burn. Add a pinch of chipotle flakes and saute another 30 seconds or so, until fragrant, then add mushrooms and toss to coat in fat and aromatics. Saute mushrooms until they have given up their liquid and are golden-brown. Deglaze with pickled jalapeno brine, stirring to scrape up any browned bits and delighting in the heady aroma now enveloping your nostrils. When the brine has mostly evaporated, hit the mushrooms with a couple spoonfuls (2-4 tbsp) of the tomato vinaigrette. Stir to coat, and cook until the vinaigrette caramelizes a little and the mushrooms take on a glazed appearance. Dump the mushrooms in a bowl and microplane the garlic over the top. Hit it with a pinch of chopped fresh marjoram and toss a few times. Set aside until ready to use, or wipe out the skillet and repeat the process for each additional pound of mushrooms.
3
Bring a pot of water to the boil and salt it well. Cook egg noodles according to package directions. Drain, reserving a cup of pasta cooking water for finishing the dish. Heat a large skillet over medium-low heat and melt some butter. Add the noodles and toss to coat. Add the mushrooms, the ricotta, a little of the pasta cooking water, and another pat of butter if you please. (I please.) Toss. Finish with a smattering of chopped fresh marjoram or oregano and perhaps a sprinkle of paprika or Aleppo pepper, and serve.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the Smoky Tomato Vinaigrette, 1 15 oz can fire-roasted diced tomatoes and their juice, or 1 lb small fresh tomatoes, such as cherry, blistered in a dry, hot pan, 1/2 cup fresh basil leaves, packed (from the typical 3/4-1 oz package found in most grocery stores), 2 tablespoons sherry vinegar, and more.

Yes, Magic Mushrooms With Egg Noodles And Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Magic Mushrooms With Egg Noodles And Ricotta

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