Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 This was really easy, quick and good. I used a mixture of white button mushrooms and portobello. I mixed ravioli and tortellini i had in the freezer. Yay! More freezer space! Laura =========================== Tortellini with Mushrooms and Peas Recipe By :Crescent Dragonwagon Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces stuffed pasta -- 8-12 ounces 1 1/2 teaspoons butter 1 1/2 teaspoons olive oil cooking spray 12 ounces mushrooms -- sliced 3 cloves garlic -- minced 1 cup frozen peas salt and freshly ground pepper -- to taste 1/2 cup italian parsley -- minced parmesan or parmesan style flakes -- optional Start the pasta in vigorously boiling water, cooking according to package directions. Heat the butter and oil (or just one of the two) over medium-high heat in a nonstick skillet or one that has been sprayed with cooking spray. Add the mushrooms and saute for 5-8 minutes, stirring often, until they start to brown slightly (this is easier with the larger amounts of oil and butter). If they appear to be exuding juice but not browning, raise the heat. When they're almost done, add the garlic and saute for 1 minute more. Pour the frozen peas directly from the freezer bag into a colander. Drain the pasta over them (this will cook the peas just enough). Transfer the peas and pasta to a warmed serving bowl and toss with the sauteed mushrooms and garlic. Add salt and pepper to taste and toss again. Serve at once with the parsley and/or Parmesan, if desired. Source: Passionate Vegetarian Copyright: " 2002 " Start to Finish Time: " 0:30 " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 Gotta love the mushrooms! Hey, I'll even eat the peas as long as they are the really green and textured variety as opposed to the pale green and mushy canned type...blech, lol. This looks excellent Laura. May I ask who " Crescent Dragonwagon " is? I've seen many of your recipes by him or her (or is it you?). ...looks like good taste to me. Thanks for another great recipe. S. , morgaana@a... wrote: > This was really easy, quick and good. I used a mixture of white button > mushrooms and portobello. I mixed ravioli and tortellini i had in the > freezer. Yay! More freezer space! > > Laura > > =========================== > > Tortellini with Mushrooms and Peas > > Recipe By :Crescent Dragonwagon > Serving Size : 3 Preparation Time :0:00 > Categories : > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 8 ounces stuffed pasta -- 8-12 ounces > 1 1/2 teaspoons butter > 1 1/2 teaspoons olive oil > cooking spray > 12 ounces mushrooms -- sliced > 3 cloves garlic -- minced > 1 cup frozen peas > salt and freshly ground pepper -- to taste > 1/2 cup italian parsley -- minced > parmesan or parmesan style flakes -- optional > > Start the pasta in vigorously boiling water, cooking according to > package directions. > > Heat the butter and oil (or just one of the two) over medium-high heat > in a nonstick skillet or one that has been sprayed with cooking spray. > Add the mushrooms and saute for 5-8 minutes, stirring often, until they > start to brown slightly (this is easier with the larger amounts of oil > and butter). If they appear to be exuding juice but not browning, raise > the heat. When they're almost done, add the garlic and saute for 1 > minute more. > > Pour the frozen peas directly from the freezer bag into a colander. > Drain the pasta over them (this will cook the peas just enough). > Transfer the peas and pasta to a warmed serving bowl and toss with the > sauteed mushrooms and garlic. Add salt and pepper to taste and toss > again. Serve at once with the parsley and/or Parmesan, if desired. > > Source: Passionate Vegetarian > Copyright: " 2002 " > Start to Finish Time: " 0:30 " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 You're welcome! It's weird, my mom used canned veggies all the time. I have no idea why! Frozen peas are far superior and even more convenient. *shrug* It was really good, really easy and made of easily found ingredients. A winner! I revisited it for lunch today. About a month ago, I picked up a cookbook, Passionate Vegetarian, by Crescent Dragonwagon. I haven't been disappointed with anything yet. Some of the recipes are not really for beginners, but then she has a whole section in the back called " quick fix. " That's where this one came from. I like the way people are posting recipes here with comments. I think it really helps beginner cooks to see that it's not always necessary to follow a recipe to the letter. It also give them an idea of the substitutions that work. And heck, I do it for myself so I'll remember things I want to try, etc. That said, I cook almost nothing without a recipe. The one big exception is salsa. I make a mean salsa. The problem is, I can't really tell someone exactly how to make it. It's different every time. Lime juice this time, lemon juice next time, cider vinegar another. Jalapenos, serranos, habaneros, random unknown peppers, all together. And so on. Laura On Feb 26, 2004, at 3:31 PM, matrixenos wrote: > Gotta love the mushrooms! Hey, I'll even eat the peas as long as they > are the really green and textured variety as opposed to the pale green > and mushy canned type...blech, lol. This looks excellent Laura. May > I ask who " Crescent Dragonwagon " is? I've seen many of your recipes > by him or her (or is it you?). ...looks like good taste to me. > Thanks for another great recipe. > > S. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2004 Report Share Posted February 27, 2004 , morgaana@a... wrote: > You're welcome! > > It's weird, my mom used canned veggies all the time. I have no idea > why! Frozen peas are far superior and even more convenient. *shrug* Yes...if not fresh, frozen over canned. Of course, for whatever reason, I do prefer canned french cut green beans in a greenbean casserole. It must be subliminal messages thrown on the cans that catches me during the holidays.. > > It was really good, really easy and made of easily found ingredients. A > winner! I revisited it for lunch today. > > About a month ago, I picked up a cookbook, Passionate Vegetarian, by > Crescent Dragonwagon. I haven't been disappointed with anything yet. > Some of the recipes are not really for beginners, but then she has a > whole section in the back called " quick fix. " That's where this one > came from. Oh ok, thanks for the info..I assumed as much but wasn't quite sure. I'll have to check it out! > > I like the way people are posting recipes here with comments. I think > it really helps beginner cooks to see that it's not always necessary to > follow a recipe to the letter. It also give them an idea of the > substitutions that work. And heck, I do it for myself so I'll remember > things I want to try, etc. Yes yes....I love it as well. Our wonderful group leader, ~ P_T ~ , includes these wonderful tips and idears along with the recipes in the files section. ..It is something I've adopted....it's great to read these things from people you've known apply them. We can either make them as is, create their alternative recipe, or even develop it further into our own masterpiece...bwuahahaha! > > That said, I cook almost nothing without a recipe. The one big > exception is salsa. I make a mean salsa. The problem is, I can't really > tell someone exactly how to make it. It's different every time. Lime > juice this time, lemon juice next time, cider vinegar another. > Jalapenos, serranos, habaneros, random unknown peppers, all together. > And so on. Canned or fresh tamaters? ...or non at all, I'll take it, lol. S. Quote Link to comment Share on other sites More sharing options...
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