Spicy portabella mushrooms with fettuccini – and more!
YUM! This week we present a selection of recipes from the community; from a quick wild rice casserole to garlic-crusted pork loin to spicy portabella mushrooms and fettuccini. Perfect for late winter comfort food!
Easy Wild Rice Casserole
The cook is: Sue Hunter, Virginia
• ¾ cup wild rice, uncooked, rinsed
• Jimmy Dean sausage
• 1 onion, chopped
• 1 green pepper, chopped
• 1 can cream of mushroom soup
• 1 14-oz. can stewed tomatoes
• 1 small can mushroom pieces (optional)
Brown sausage with onion and green pepper. Drain grease. In a casserole dish, mix rice, sausage, cream of mushroom soup, stewed tomatoes, and mushroom pieces. Cover, bake at 350 degrees for 1 hour and 15 minutes to 1 ½ hours, or until rice is tender.
Tags: main dish, wild rice
Beer Bread
The cook is: Roberta Felegy, Irma’s Finland House
• 3 cups self-rising flour
• 1 12-oz. can of beer
• 2 Tbs. sugar
• 1 Tbs. seasoning, such as lemon dill, chili, etc.
• 2 Tbs. butter, melted
Mix flour, beer, sugar, and seasoning. Pour into a greased bread pan. Bake at 375 degrees for 50 to 60 minutes. Pour melted butter over top of bread.
Tags: bread, beer
Garlic Crusted Pork Loin Roast
Submitted by Irma’s Finland House
• 2 Tbs. olive oil
• 6 lbs. boneless pork loin roast
• 2 cups sherry
• 2 cups water
• 1 Tbsp. garlic seasoning
• ¼ tsp. freshly ground pepper
• ¼ cup butter
• ½ cup flour
Heat oil in roasting pan, brown meat on all sides. Add sherry, water and seasonings to pan. Cover and bake at 300 degrees for 4 to 5 hours, until meat is tender. Transfer meat to platter, set aside. Strain juices from pan and set aside. Melt butter in small pan, blend in flour. Add pan juices slowly, stirring constantly until blended and thickened. Add additional sherry for desired consistency. Spoon gravy over roast. Serves 8-10.
Tags: main dish, pork, roast
Spicy Portabella Pasta
The cook is: Sue Skube,
Virginia High School, Go Blue!
• 12 oz. fettuccini
• Salt
• 1 lb. portabella mushrooms, cleaned and trimmed
• 4 Tbs. olive oil, divided
• 1 tsp. salt, divided
• ¾ tsp. black pepper
• 1 Tbs. finely chopped garlic
• ¼ tsp. crushed red pepper
• 1 15-oz. can crushed tomatoes
• 1 cup chicken or vegetable broth
• 8 oz. fresh asparagus or green beans, sliced diagonally into 1-inch pieces
• 1 Tbs. chopped fresh parsley, optional
Cook fettuccini in boiling salted water until barely tender, about 10 minutes. Meanwhile, slice portabellas; halve each slice. In large nonstick skillet, heat 2 Tbs. of the oil over high heat. Add mushrooms; cook and stir about five minutes. Sprinkle with ¼ tsp. salt and the black pepper. Remove to plate; cover loosely to keep warm. In same skillet, heat remaining 2 Tbs. oil. Add garlic, red pepper, and remaining ¾ tsp. salt; cook and stir over medium heat until garlic is golden, 1 to 2 minutes. Immediately add crushed tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer, uncovered, to blend flavors and thicken sauce, about five minutes. Add asparagus, cover and cook until barely tender, about 1 minute. Stir in cooked mushrooms. Drain pasta, place in large serving bowl. Spoon mushroom mixture over pasta, sprinkle with chopped parsley, if desired. Serves 4-6.
Tags: Main dish, pasta, portabella
