Best Pea Flan With Wild Mushrooms Recipes

WINTER DISH OF CHICK PEAS AND WILD MUSHROOMS

Steps:

• Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later.
• Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente.
• Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.
• Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened. Drain pasta, transfer to serving bowl and spoon sauce over pasta.

PENNE WITH CHICKEN, WILD MUSHROOMS AND PEAS

Steps:

• Soak dried porcini mushrooms in hot water for 15 minutes, until soft.
• Cook penne according to package directions.
• While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant.
• Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper.