Mushroom and Asparagus Pasta

Mushroom and Asparagus Pasta

By Skip Graden in Central Illinois Vegans and Vegetarians 

This is a replication of Healthy Choice: Portabella Marsala Pasta, if you would like to try this, I would appreciate anyone willing to be my test kitchen.  I just ask for your honest feed back and any suggestions you may have.  Also any pictures of the process from start to finish would be much appreciated.

Servings: 6

Categories: Vegan

Source: To Vegan or Not to Vegan

Copyright: Self

3 medium Shallots, minced or small dice

1 large Red Bell pepper, diced small

2 cloves Garlic, crushed and minced

2 tablespoons olive oil, more if needed

1/2 teaspoon Sea Salt, Season to taste

1/4 teaspoon fresh ground black pepper, Season to taste

1/8 teaspoon crushed red pepper flakes, Season to taste

8 ounces porcini mushroom, diced/reconstituted and rough chopped of using dried and reserve liquid

1/2 cup Marsala wine

1/2 cup vegetable stock, or use liquid reserved from dried mushrooms

1 pound Asparagus, blanched/shocked cut into 2" lengths

2 tablespoons parma Vegan Parmesan, reserve half

16 ounces whole wheat pasta, Penne or Wide Noodles

2 tablespoons fresh parsley, minced fine

1. Prepare pasta as directed on box and shock and hold

2. Prepare Shallots, red pepper, garlic, mushrooms, and asparagus.  Blanch and shock asparagus and hold.

3. Heat 2 tablespoons of oil in a large saute' pan and saute' shallot and red pepper 3-4 minutes until shallot is translucent.  Add garlic and saute' until fragrant.

4. Add mushrooms, saute 3-4 minutes until juice is released.

5. Add Marsala and either vegetable stock or mushroom liquid.  Cook until liquid is reduced by approximately half and add asparagus and toss in pasta and parmesan.Season to taste with Salt, pepper, pepper flakes and any other seasoning desired.

6. Garnish with additional parm and parsley.

HAM TETRAZENEE

Graden Family Farm est. 1872

This is from my families cookbook that my mother put together many years ago...  

My Grandmother made this every family holiday by request as my mother, aunts, and many others tried to make it but it never seemed to be as good as Grandma's.  One year, she had me come over when I was a teen and showed me how to make it.  I think that I have come pretty close to Grandma's and have shared this recipe with a few people and they have all loved it.

So I share this family secret with you all, enjoy!

HAM TETRAZENEE

(Grandma Graden)

1/4 cup finely chopped onion      

1/2 cup melted butter     

1/2 lb. fresh mushrooms sliced

1/3 cup flour                  

2 cups milk 2 cups half n half 

2 T. cooking cherry (optional)

1/4 tsp. salt          

dash of garlic salt & pepper        

3/4 shredded Parmesan cheese

1 (7 oz.) pkg. spaghetti cooked         

2 cups small thinly sliced cooked ham pieces

Directions:

Sauté onion in butter until transparent.  

Add mushrooms and cook until tender.  

Blend in flour.  

Stir in milk and half n half slowly, so it doesn't lump.  

Continue stirring until mixture is smooth and thickened.  

Add sherry, salts, and pepper.  

Mix together 1/2 cup shredded Parmesan, spaghetti in bottom of 2 qt. greased shallow baking dish.  

Cover with alternative layers of sauce and ham ending with sauce.  

Sprinkle with remaining cheese over top.  

Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.  

Makes 6 to 8 servings or more.

(When doubling use a 2 lb. box.)

I dug this up and posted it last night cause a friend of mine that lives down in the Gulf was looking for something to make with some ham she had and needed to use.  Today she posted a pic of what she ended up with and I am going to share it here.  She ended up adding Peas to it and thought it was really good.  I am looking at it like my Chef Instructor would and thought what is it missing?  Some red, right!  I think some Red Bell Peppers, roast and diced into small dice would compliment it and provide the red it needs...

Picture compliments of Lisianna Emmett