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Orecchiette with Roasted Mushrooms – Recipe

Orecchiette with Roasted Mushrooms – Recipe

This is a deliciously easy dish to prepare and rich with hearty flavor. Roasting things in the oven is one of my favorite winter activities, since it both warms the house and frees up some time to do other things while the food roasts.

We use orecchiette (Italian for “little ears”) because the cup-shaped hollows are perfect for holding the delicious sauce, but feel free to use whatever shape pasta strikes your fancy.

INGREDIENTS

2 pounds mixed mushrooms, such as white button, shiitake, cremini, Portobello, and oyster, trimmed and sliced
2 shallots, thinly sliced
2 garlic cloves, crushed
2 tablespoons chopped fresh sage leaves
¼ cup extra virgin olive oil
Coarse sea salt or kosher salt and freshly-ground black pepper
1 pound orecchiette, cavatelli, or other cup-shaped pasta
1 bunch (10 to 12 ounces) fresh spinach, leaves torn and tough stems discarded
1 cup crème fraiche, half-and-half or sour cream
¼ cup freshly grated Parmesan cheese

1. Preheat oven to 450. Lightly oil a large shallow roasting or half sheet pan.

2. In a large bowl, combine the mushrooms, shallots, garlic, sage, and oil. Add salt and pepper to taste. Toss to coat well. Arrange in a single layer in the pan.

3. Roast for about 25 minutes, until the mushrooms are tender and well browned but not dry, stirring or shaking the pan occasionally for even cooking.

4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Stir the spinach into the pot with the pasta, then drain well. The spinach will be just wilted.

5. Transfer the pasta and spinach to a large serving bowl. Add the crème fraiche and toss well. Add the mushrooms and cheese and toss again. Taste and adjust the seasonings. Serve at once.

Serves 4 to 6.

Read more: Food, All recipes, Entrees

Adapted from The Roasted Vegetable, by Andrea Chesman (Harvard Common Press, 2002). Copyright 2002 by Andrea Chesman. Reprinted by permission of Harvard Common Press.
Adapted from The Roasted Vegetable, by Andrea Chesman (Harvard Common Press, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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The Roasted Vegetable

How to roast everything from artichokes to zucchini for big, bold flavors in pasta, pizza, risotto, side dishes, couscous, salsa, dips, sandwiches, and salads.buy now

9 comments

+ add your own
2:44PM PST on Jan 22, 2014

Delicious recipe must try it soon.Thanks for sharing

5:57PM PST on Nov 9, 2012

yum

1:37PM PDT on Jun 19, 2012

Thanks

9:52AM PST on Mar 2, 2012

Thanks Annie.

3:01PM PST on Dec 10, 2011

Thanks for sharing.

12:39AM PDT on Sep 9, 2011

Yummy! Great recipe. Thanks.

2:30PM PDT on Jul 23, 2010

can't wait to try it

5:05PM PST on Mar 4, 2010

Delicious! And boy did the house smell great while the mushrooms roasted. I made a couple of substitutions for nutrition's sake: whole wheat shells in place of the orichette and nonfat Greek yogurt in place of the creme fraiche. When I make it next I'll use more garlic and sage. This is a keeper!

3:48PM PST on Feb 23, 2010

Thanks for the recipe. I'll bet home-grown cherry tomatoes would be good roasted along with the mushrooms. Pretty, too.

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