ACTIVE TIME 25 minutes                    TOTAL TIME 25 minutes

Ingredients

4 servings

4 Tbsp. extra-virgin olive oil

1lb. mixed mushrooms (such as chestnut, oyster, and/or shiitake), torn into bite-size pieces

Kosher salt

2 medium shallots, finely chopped or 1 chicken breast cut into small pieces

1lb. spaghetti or bucatini

½ cup heavy cream

⅓ cup finely chopped parsley 

Zest and juice of ½ lemon

2 Tbsp. unsalted butter, cut into pieces

½ oz. Parmesan, finely grated, per serving

Freshly ground black pepper 

Preparation

Step 1

Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.

Step 2

Reduce heat to medium-low and return all of the mushrooms to the pot. 

     Shallots: Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

     Or

     Chicken: Add chicken pieces and cook until the bottoms are opaque with golden brown patches. 

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Step 4

Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Step 5

Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Step 6

Divide pasta among bowls and top with more Parmesan.

Prep Time: 20 mins       Cook Time: 25 mins      Total Time: 45 mins    Servings: 4

Ingredients

• 1 pound fresh pizza dough
• flour for dusting
• 4 tablespoons olive oil, divided
• 1lb of mushrooms
• 2 tablespoons chopped fresh oregano
• 2 tablespoons fresh thyme leaves, plus more for garnish
• ½ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided, or more to taste
• 1 (5 ounce) package fresh baby spinach
• 1 cup whole milk ricotta cheese
• ½ cup finely grated Pecorino Romano cheese
• 2 cloves garlic, grated
• 1 cup shredded part-skim mozzarella cheese
• shaved Pecorino Romano cheese, for garnish

Note: Toppings can be substituted with favored ingredients

Directions

1. Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
2. Turn dough out onto a lightly floured work surface and roll out into a 14-inch circle. Transfer to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel; let stand at room temperature until ready to use.
3. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add your choice of mushrooms; cook, stirring occasionally, until well browned and tender, 6 to 8 minutes. Stir in oregano, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mushroom mixture to a bowl. (Do not wipe skillet clean.)
4. Add 1 tablespoon oil to skillet. Add spinach and 1/4 teaspoon pepper; cook, stirring frequently, until spinach is wilted, about 2 minutes. Transfer to a paper towel-lined plate to drain.
5. Stir together ricotta, Pecorino-Romano, garlic, and remaining 1/4 teaspoon each salt and pepper in the bowl until well combined. Brush dough with remaining 1 tablespoon oil. Spread ricotta mixture in an even layer over the dough, leaving a 1-inch border. Sprinkle mozzarella evenly over ricotta mixture. Top with cooked mushrooms and spinach.
6. Carefully transfer pizza on parchment to hot pizza stone or baking sheet in the oven. Bake until cheese is bubbly and crust is deeply golden brown, 15 to 18 minutes.
7. Transfer pizza and parchment to a cutting board; let stand 5 minutes. Remove parchment. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.

PREP TIME: 5 MINUTES        COOK TIME: 20 MINUTES     SERVINGS: 4 

Ingredients

• 1 tablespoon Olive Oil
• 1 tablespoon Butter
• 6 ounces Mushrooms (sliced)
• 6 Garlic Cloves (minced)
• 2 teaspoons Thyme (chopped)
• 2 teaspoons Rosemary (chopped)
• 2 teaspoons Oregano (chopped)
• 2 preferred cuts of steak
• add Salt And Pepper
• ¼ cup Softened Butter

Instructions 

• In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.

Prep/Total Time: 30 min.               Makes 6 servings

Ingredients

• 2 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 1/4 cup chopped onion
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup half-and-half cream

Directions

1. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
2. Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.