Jump to content

Important Information

This site places cookies on your device (Cookie settings). Continued use is acceptance of our Terms of Use, and Privacy Policy.

  • Sign Up
  • Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Member Statistics

    84,895
    Total Members
    4,125
    Most Online
    kristenb1
    Newest Member
    kristenb1
    Joined
  • 0

    Gluten-free Tagliatelle in Creamy Porcini Mushroom Sauce


    Jefferson Adams

    Very similar to fettuccine, tagliatelle is one of my favorite kinds of pasta. I especially like Schär brand gluten-free tagliatelle. When I was in Italy a while back, I enjoyed a tasty plate of gluten-free pasta in a porcini mushroom cream sauce. The dish was a home run, and when I got back to the States, I opened my cupboard and tried to duplicate the rich, flavorful sauce that had won my heart in Italy.

    The finished gluten-free tagliatelle in porcini mushroom cream sauce. Photo: CC--h-bombAfter a few experiments, I settled on this recipe, which yields a creamy, delicious sauce and goes very well with the Schär tagliatelle I had on hand. The sauce incorporates parmesan cheese and will appeal to most macaroni and cheese lovers at your table.

    This recipe will yield 4 portions, so scale accordingly.

    Ingredients:
    2 cups of fresh porcini mushrooms, or 1 cup dried porcinis (shiitake, or other mushrooms also work, but I like the flavor of the porcinis)
    ¼ cup dry vermouth
    1 pound gluten-free tagliatelle or fettuccine (I use Schär brand)
    2½ cups heavy cream
    2 tablespoon olive oil
    4 tablespoons unsalted butter
    ½ cup shallots, minced
    ⅓ cup fresh carrots, lightly steamed and julienned
    4 teaspoons garlic, minced
    4 teaspoons fresh Italian parsley, minced
    1 teaspoon chopped fresh thyme
    2 teaspoons chopped fresh oregano
    2 teaspoons salt
    1 teaspoon freshly ground black pepper, to taste
    1 cup grated Parmigiano-Reggiano cheese

    Directions:
    Slice and sauté the mushrooms in a bit of butter, and 1 teaspoon of garlic, until soft. Add vermouth right at the end and simmer a couple of minutes. If you use dried mushrooms, then put them in a covered bowl of hot water for about 20 minutes, until they are soft, then squeeze any excess water from them before you slice and sauté them. Save the liquid for use later in the cooking process.

    Strain the liquid from mushrooms into a clean bowl. Set both the mushrooms and the liquid aside for later.

    Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, as per instructions.

    Meanwhile, heat the oil and melt the butter in a large skillet over medium heat.

    Add the shallots and stir about 2 minutes until soft.

    Add 2 teaspoons of garlic and stir for about 30 seconds.

    Add the chopped mushrooms, and cook, stirring, for 2 minutes.

    Add the mushroom liquid, bring to a boil, and cook about 1-2 minutes, stirring occasionally, until the liquid is nearly evaporated. Add the cream, thyme, salt, and pepper and return to a simmer.

    Cook about 5 minutes, stirring occasionally, until the cream thickens. Add the parsley and mix well.

    Drain the pasta and add to the pan with the sauce. Sauté for about 2 minutes and mix until the pasta is well-coated with the liquid. Add ½ cup of the cheese, toss, and remove from the heat.

    Divide the pasta between two large bowls, and top each with a portion of the remaining cheese. Garnish with fresh carrots for color, and and serve immediately.

    0


    User Feedback

    Recommended Comments

    There are no comments to display.



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

  • Related Articles

    Scott Adams
    This recipe comes to us from Mireille Cote.
    1 tablespoon olive oil
    4 cups cooked gluten-free spaghetti (½ pound uncooked)
    1 ½ cups tomato sauce (half a 26-ounce jar)
    ½ cup grated gluten-free Parmesan cheese
    10 fresh basil leaves
    12 cup grated gluten-free mozzarella or Monterey Jack cheese
    Extras (you choose):
    A handful of sliced black olives
    10 mushrooms, cleaned and sliced
    ½ cup bell pepper slices
    Wash hands. Combine ingredients. Bake in oven.
    This recipe makes about 4 servings. It takes about 15 minutes to prepare and another 30 minutes to bake. Thats a total of 45 minutes, start to finish

    Scott Adams
    This recipe comes to us from Diane Wilson.
    12 oz. Chicken breast, cut into chunks.
    ½ cup chopped onion
    1 cup chicken broth, add more as desired
    1 can diced tomatoes
    1 ½ cups instant rice
    1 can French cut green beans
    1/8 teaspoon garlic powder
    1 tablespoon cilantro or to taste
    2 pinches basil
    Spray skillet with cooking spray or use butter or oil. Fry chicken and onion 3 minutes or until chicken is no longer pink. Stir in broth and tomatoes and spices. Bring to boil, stir in rice and beans. Simmer 5 minutes. Remove from heat, let stand 3 minutes covered. Serve with grated parmesan cheese if desired.
    OR (my method): bake chicken, drain, cut into chunks. Cook rice in half broth, half water instead of all water in microwave. Mix everything is skillet and heat through. I dont use cheese topping.
     

    Jefferson Adams
    Cioppino is a classic seafood stew developed by Italian fishermen in San Francisco's North Beach area during the late 19th century. Cioppino is a variation on traditional fish soups and stews of southern Italy. It is commonly made from the catch of the day, which in San Francisco usually means a mix of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Cooked in a broth of fresh tomatoes, garlic, and white wine, cioppino has become a famous San Francisco delicacy.
    Made famous at Fisherman's Wharf eateries like Scoma's, Alioto's and Grotto #9, cioppino is a dish that keeps people coming back. However, you don't have to make it all the way to San Francisco to enjoy this hearty, robust and memorable dish. Fall is a great time to make cioppino. Dungeness crab season is just around the corner, and the dish scales well to serve large numbers of guests.
    If you can get good quality fresh fish and seafood, then you can make cioppino, with or without the crab. I like to wait until crab season and go all the way! This recipe is makes enough to serve about 8 to 10 people.
    Ingredients:
    1/4 cup olive oil
    2 onions, chopped
    4 cloves garlic, minced
    ½ cup fresh Italian parsley, chopped
    2 teaspoons dried basil
    1 teaspoon dried oregano
    1 teaspoon dried thyme
    1 (28 ounce) can crushed tomatoes
    1 (8 ounce) can tomato sauce
    1 quart chicken broth (gluten-free)
    ½ cup water
    1 pinch paprika
    1 pinch cayenne pepper
    1 cup white wine
    25 Manilla clams, fresh, cleaned
    25 mussels, fresh, cleaned and de-bearded
    25 shrimp, fresh, cleaned and deveined
    18 scallops, fresh, rinsed
    1½ pounds cod, halibut, or other whitefish fillets, cubed
    2 whole Dungeness crabs, cleaned and cracked
    Or, if adding just meat, about 2 pounds of cooked Dungeness crabmeat
    salt and pepper to taste
    Directions:
    In a large pot over medium heat, heat the olive oil, and saute the onion, garlic until tender. Add parsley, and stir briefly until soft. Add salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, chicken broth, water, paprika, cayenne pepper.
    Stir well, lower heat, and simmer 30 to 45 minutes, adding wine a little at a time.
    About 15 minutes before serving, add crab. After 5 minutes, add clams, mussels, prawns, scallops, and fish.
    Increase heat a bit and stir gently. When the mussels open, the prawns and crab turn pink, and the cod is flaky, the seafood is done, and your cioppino is ready to serve.
    I like to serve it with fresh, gluten-free bread.


    Amie  Valpone
    Coconut Curry Pasta (Gluten-Free)
    This recipe is perfect for those who like trying new types of pastas. It has a Thai-style flair that you just can't find in your average Italian recipes.
    Gluten-Free and Vegan
    Ingredients:
    1 lb. gluten-free pasta 1 tsp. extra-virgin olive oil 1 can Thai Kitchen Coconut Milk 1 tsp. curry powder 1 large orange bell pepper, diced 1 lb. red grapes 2 scallions, thinly slice 1 Tbsp. unsweetened coconut flakes 1 tsp. crushed red pepper flakes 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 1 tsp. fresh lemon zest, plus more for garnish Instructions:
    Cook pasta according to package directions. Drain; set aside.
    Meanwhile, combine olive oil, coconut milk and curry powder in a large pan over medium-low heat; cook for 10 minutes, stirring often. Add cooked pasta and cook for another 2 minutes.
    Remove from heat; transfer to a large serving bowl. Add remaining ingredients; gently toss to combine.
    Serve warm. Garnish with additional lemon zest.
     

  • Popular Contributors

×