Secret Recipe Club - Asparagus Prosciutto Mushroom Saute

My assignment for July's Secret Recipe Club was for Chelsy's blog, Mangia. "Savoring one bite at a time." My pick for what to make wasn't hard at all. The day Amanda from Amanda's Cookin' gave out the blog assignments I raced over to Mangia and started looking around. One thing I noticed was that Chelsy doesn't blog often so I would check back every day anticipating if today was the day? One morning I was giddy when she posted a recipe for Asparagus Prosciutto Mushroom Saute and couldn't get it out of my head. Pasta dishes make me giddy and this recipe did not let me down.

I did have a hang up. Bad produce. Rather than making Asparagus Prosciutto Mushroom Saute I ended up with no mushrooms or shallots. While I think this pasta dish would have been even better with both of those ingredients I don't think the flavor suffered any. Next time however I would like to try it with the mushrooms and shallots. This is a repeat worthy meal.

Recently I was gifted with a boxed set of oil and vinegar from Sotto Voce. A Spicy Garlic Olive Oil and Garlic and Pepper Balsamic Vinegar. Because this recipe called for both olive oil and garlic I figured I couldn't go wrong with trying out my new olive oil. I was right. You can get your hands on this olive oil by going to the website and ordering some or visiting Seattle's Pike Street Market. It added a little heat to the dish for a nice kick.

Prosciutto and asparagus was sauteed in the olive oil, butter, and garlic and then tossed with pasta, fresh basil, and Parmesan cheese. The salty prosciutto added great flavor and paired well with the asparagus and gave a nice crunch to the pasta.

Per Chelsy make sure you enjoy this with a glass or two of wine. You won't be disappointed with this recipe. Please head over to Mangia and tell her hello and check out all of the yummies from her kitchen.

Asparagus Prosciutto Mushroom Saute

Mangia

Makes 4 Servings

Stars of the Show:

• 1 tbsp olive oil - I used Sotto Voce's Spicy Garlic Olive Oil.
• 1 tbsp unsalted butter
• 1 tbsp garlic, minced
• 1 shallot, finely diced - My shallot was no good. Pouty lip.
• 2 pieces of prosciutto - I used dry aged prosciutto that was already cubed. About 1/4 cup worth.
• 1/2 to 1 cup sliced mushrooms - My mushrooms were mushy. Pouty lip. Again.
• 1 bundle of asparagus spears
• 1/4 cup Bottega Petalo Moscato Sparkling Wine - Any good sweet wine will work. However, Chelsy highly recommends this both for the recipe and for drinking. I used sauvignon blanc. I know, not a sweet wine but it's what I had on hand.
• 1 tbsp fresh basil for garnish
• 1/4 cup grated Parmesan cheese for sprinkling
• 1/2 lb pasta of choice

And Action:

Boil pasta according to package directions.

Heat saute pan over medium high heat.

Add the olive oil, butter, and garlic and heat for 30 seconds or just until the butter begins to bubble and garlic begins to cook.

Add shallot and continue to cook for 30 seconds.

Add the prosciutto and cook for 30 seconds.

Add the mushrooms and cook until the mushrooms have cooked all the way through and mushrooms become a dark shade of brown, about 3-4 minutes.

Add asparagus and mix all ingredients well. Cover with a lid and let cook for 3-4 minutes or until the asparagus is cooked to your liking.

Add wine and simmer for 2-3 minutes.

Add the drained pasta and toss. Garnish with the basil and grated Parmesan cheese. Serve immediately and enjoy!

For a chance to win 2 boxes of cookies from Enjoy Life head over to Healthful Pursuit and enter the giveaway.

Ricotta Smothered Mushroom "Burgers" with Sweet Onion-Olive Topping, Prosciutto, and Arugula

There's a large portobello mushroom cap hiding under all that ricotta cheese!

That recipe title is a mouthful and so is this mushroom burger. There are so many flavor players in this burger that it's hard to even put into words. On a toasted kaiser roll is a portobello mushroom cap that is marinated in balsamic vinegar and olive oil then roasted in the oven and then smothered with a ricotta cheese and pesto topping. The sweet onion-olive topping is red onions and kalamata olives in a tomato paste. You'd think that would be where someone would stop adding to this burger but not Rachael Ray! Layered on top of the ricotta smothered portobello mushroom cap is two slices of prosciutto and then a handful of arugula.

Heads up: Don't mash the burger down in hopes of "thinning" it out to fit your mouth around this. The ricotta will ooze out of the sides. In fact, Mr. Sideline Chef and I agree that half the amount of ricotta topping could be made since so much of it ends up on your plate instead. Double the sweet onion-olive topping instead, you'll thank me later for that suggestion. If you're looking for a "Meatless Monday" meal you could even leave out the prosciutto but it does add another layer of flavor. The peppery arugula is a must! So much flavor play going on sandwiched between one kaiser roll.

This is one hefty burger and made a meal all on it's own. Adding a salad as a side dish would have been overkill seeing as how I almost had to be rolled to the couch after eating this.

For a quick and easy meal give this mushroom burger a try!

Ricotta Smothered Mushroom "Burgers" with Sweet Onion-Olive Topping, Prosciutto, and Arugula

Rachael Ray's 365: No Repeats A Year of Deliciously Different Dinners

Makes 4 Servings



Stars of the Show:

• 1/4 cup balsamic vinegar
• 4 tbsp extra-virgin olive oil, divided
• salt and black pepper
• 4 portobello mushroom caps
• 1 red onion, thinly sliced
• 2 garlic cloves, chopped
• 1 rounded tbsp tomato paste
• 1 1/2 cups whole-milk ricotta cheese - I used fat free ricotta cheese.
• 3 tbsp store bought pesto sauce - I laughed at the fact that she wants you to use store bought pesto sauce. If you make it yourself I promise I won't call you out for it. I used a basil with nuts pesto.
• 1/2 cup chicken stock
• 1/3 cup pitted kalamata olives, chopped
• 4 crusty Kaiser rolls, split in half, and toasted
• 8 slices prosciutto di Parma (optional)
• 1 small bunch arugula, washed and trimmed of any thick stems

And Action:

Preheat oven to 450 degrees.

In a large Ziploc bag combine the balsamic vinegar, 2 tbsp olive oil, salt, and pepper. Add the portobello mushroom caps. Zip the bag completely and then shake the bag to coat the mushrooms. Arrange the mushrooms on a baking sheet gill side up. Roast the mushrooms for 12 minutes or until tender and cooked through. While the mushrooms are roasting prepare the caramelized onion topping.

Heat a large skillet over medium-high heat with the remaining 2 tbsp of olive oil. Add the sliced red onions, garlic, tomato paste, salt, and pepper. Cook the onions, stirring frequently for about 8 minutes, or until nice and brown. While the onions are caramelizing prepare the ricotta cheese topping for the mushrooms.

In a bowl, combine the ricotta cheese and pesto well. Once the mushrooms are done roasting for 12 minutes remove them from the oven and divide the ricotta mixture evenly among the 4 mushroom caps onto the gill side. Return to the oven for about another minute just to heat the cheese.

Add the chicken stock and chopped olives to the onions. Turn the heat to high and continue to cook until the stock has reduced almost completely.

Arrange one cheese topped mushroom on the bottom of each split roll. Top the cheese with some of the caramelized onions. Top that with two slices of prosciutto and some arugula. Place the top of the roll on, roll up your sleeves, brace yourself with elbows on the table, lean over your plate, and enjoy!

Marking #10 off of my "Stir the Pot" page. 5 down 19 more to go!

For a chance to win Tru-Kid Cool Conditioner, Silly Shampoo, and Bubbly Body Wash check out Smart Girl Reviews and tell her the Pretend Chef sent you!