Oven-Roasted Mushrooms 'Parmigiana'
with Fresh Linguine and Panzanella:
1030 kcal:
40g :
35 minutes:
- Egg
- Wheat
- Barley
- Milk
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Milk
- Mustard
- Egg
- Wheat
- Gluten
- Crustaceans
- Fish
This dish is inspired by everyone's favourite Italian-American breaded cheesy cutlet recipe, but we made it vegetarian. You won't miss the meat or the breading with this veggie-friendly version, bolstered by a delicious mixture of mushrooms.
227 g
Fresh Linguine
()
1 unit(s)
Ciabatta Roll
( )
200 g
Mixed Mushrooms
113 g
Baby Heirloom Tomatoes
113 g
Baby Spinach
7 g
Parsley
2 unit(s)
Garlic, cloves
¾ cup
Mozzarella Cheese, shredded
()
½ cup
Parmesan Cheese, shredded
()
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Roasted Pepper Pesto
( )
2 tbsp
Balsamic Glaze
( )
1 tbsp
Unsalted Butter*
()
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
•Large Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Large Bowl
•Whisk
1
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- While water boils, peel, then mince or grate garlic.
- Cut mushrooms into 1/2-inch slices.
- Halve tomatoes.
- Cut ciabatta into 1/2-inch pieces.
2
- Add ciabatta and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Toast in the middle of the oven, until lightly golden, 4-5 min.
- Remove from oven, stir in half the garlic. Continue toasting until golden-brown and crisp, 4-5 min.
- Transfer to a plate.
3
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
- Add mushrooms and remaining garlic. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper.
4
- Transfer mushrooms to same baking sheet used to toast croutons and gather to shape into 5-inch wide piles.
- Sprinkle mozzarella and half the Parmesan cheese over top of mushrooms.
- Roast in the middle of the oven until cheese is melted and golden, 5-6 min.
5
- Reheat the same pan (from step 3) over medium-low.
- Add crushed tomatoes, roasted pepper pesto and half the balsamic glaze.
- Season with salt and pepper. Cook, stirring occasionally, until lightly thickened, 3-4 min.
- While sauce simmers, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return to the same pot, off heat.
6
- Add remaining balsamic glaze and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Whisk to combine. Add tomatoes, croutons and half the spinach. Toss to coat.
- Add linguine, remaining spinach, remaining Parmesan cheese and 1/4 cup (1/2 cup) reserved pasta water to pan of sauce. Season with salt and pepper. Cook, stirring until spinach wilts, 1 min.
- Divide linguine and mushrooms between plates. Sprinkle parsley over top of mushrooms.
- Serve salad alongside.
- Flavor: Many enjoyed the dish's flavors, especially the mushrooms and fresh pasta, though some found the sauce a bit bland or too tomato-heavy.
- Ease of prep: Instructions were confusing for some; consider clarifying the order of steps and providing more detail on mushroom preparation.
- Suggestions: Add sautéed mushrooms to the sauce for extra flavor; cook the sauce longer to reduce the canned taste.
- Portions: Some found the pasta-to-sauce ratio off, with too much sauce and not enough pasta; others felt the portions were generous.
