Mushroom and Asparagus Fettuccine

Ingredients:

• 8  ounces  dried fettuccine or linguine
• 8  ounces  asparagus, trimmed and cut into 1 1/2-inch pieces
• 3  cups  sliced fresh shiitake or crimini mushrooms
• 1  medium  leek, thinly sliced, or 1/2 cup chopped onion
• 3  cloves  garlic, minced
• 1  tablespoon  olive oil
• 1/3  cup  mushroom broth or vegetable broth
• 1/4  cup  half-and-half or light cream
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  cup  chopped plum tomatoes
• 1  tablespoon  finely shredded fresh basil
• 1  tablespoon  finely shredded fresh oregano
• 1/4  cup  pine nuts, toasted
•     Finely shredded Parmesan cheese (optional)

Directions:

Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.

Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

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Pan-Roasted Chicken Breasts with Mushrooms and Leeks

Ingredients:

• 2  tablespoons  olive oil
• 1  teaspoon  chopped fresh thyme
• 1/4  teaspoon  each salt and freshly ground black pepper
• 12    shiitake mushroom caps, thinly sliced
• 1    4-inch piece of leek, white part only, thinly sliced and rinsed clean of grit
• 2    skinless, boneless chicken breast halves (about 5 ounces each)

Directions:

Heat oven to 400°F.

Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Add mushrooms and leeks; cook, stirring, 4 minutes, or until tender. Remove from heat; sprinkle with half the thyme, salt and pepper.

With a paring knife, cut a small pocket in the top edge of one side of each chicken breast, being careful not to cut through the breast.

Fill with 2 to 3 tablespoons of the mushroom filling. Season chicken with remaining thyme, salt and pepper.

Heat remaining 1 tablespoon oil in an ovenproof skillet over medium-high heat. Brown chicken on both sides.

Transfer pan to oven and roast 10 minutes, or until chicken is cooked through. Serve with remaining mushroom-leek mixture.

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Mushroom Soup

Ingredients:

• 1    red onion, thinly sliced
• 1  pound  fresh mushrooms
• 3  tbsp.  butter
• 3-1/2  cups  low-sodium beef broth
• 3  cups  water
• 2  envelopes  onion-mushroom soup mix
• 2  tbsp.  dry sherry

Directions:

Saute 1 thinly sliced red onion and 1 pound sliced fresh mushrooms in 3 Tbsp. butter.

Add 3 1/2 cups low-sodium beef broth, 3 cups water, and 2 envelopes onion-mushroom soup mix, and bring to a boil.

Simmer 5 minutes.

Add 2 tablespoons dry sherry.

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Shrimp and Mushroom Risotto

Ingredients:

• 3  cups  sliced button mushrooms
• 1  cup  nonfat beef broth
• 1/2  cup  pearl barley
• 3  ounces  shrimp, peeled, deveined, and cut in half
• 1  cup  nonfat sour cream
• 4  cups  water
• 1  tablespoon  dried sage
• 1  tablespoon  garlic powder
•     Salt and cracked black pepper to taste

Directions:

In a large saucepan, combine the water, mushrooms, beef broth, and barley. Simmer for 15 minutes or until most of the liquid has been absorbed.

Stir in the shrimp, sour cream, sage, garlic powder, salt, and pepper. Simmer for 2 minutes.

To serve: Ladle the risotto into bowls and serve hot.

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