• Join our community!

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

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    81,138
    Total Members
    4,125
    Most Online
    Amanda4.0
    Newest Member
    Amanda4.0
    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.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    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.


  • Ads by Google:

  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

  • Popular Contributors

  • Who's Online   23 Members, 0 Anonymous, 480 Guests (See full list)

  • 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
    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.
     

  • Recent Articles

    Christina Kantzavelos
    Celiac.com 07/20/2018 - During my Vipassana retreat, I wasn’t left with much to eat during breakfast, at least in terms of gluten free options. Even with gluten free bread, the toasters weren’t separated to prevent cross contamination. All of my other options were full of sugar (cereals, fruits), which I try to avoid, especially for breakfast. I had to come up with something that did not have sugar, was tasty, salty, and gave me some form of protein. After about four days of mixing and matching, I was finally able to come up with the strangest concoction, that may not look the prettiest, but sure tastes delicious. Actually, if you squint your eyes just enough, it tastes like buttery popcorn. I now can’t stop eating it as a snack at home, and would like to share it with others who are looking for a yummy nutritious snack. 
    Ingredients:
    4 Rice cakes ⅓ cup of Olive oil  Mineral salt ½ cup Nutritional Yeast ⅓ cup of Sunflower Seeds  Intriguing list, right?...
    Directions (1.5 Servings):
    Crunch up the rice into small bite size pieces.  Throw a liberal amount of nutritional yeast onto the pieces, until you see more yellow than white.  Add salt to taste. For my POTS brothers and sisters, throw it on (we need an excess amount of salt to maintain a healthy BP).  Add olive oil  Liberally sprinkle sunflower seeds. This is what adds the protein and crunch, so the more, the tastier.  Buen Provecho, y Buen Camino! 

    Jefferson Adams
    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
    Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:
    Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease. Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice. Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops. Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc. Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten. Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams and cosmetics, (primarily for those with dermatitis herpetaformis). Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces. Be careful about hidden gluten in toothpaste and mouthwash. Be careful about common cereal ingredients, such as malt flavoring, or other non-gluten-free ingredient. Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups. Even some brands of rice paper can contain gluten, so be careful. Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet. Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above. Ask questions, and stay vigilant.

    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
    The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha,  Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
    They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
    Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease. 
    They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions. 
    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
    Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
    Stay tuned for more new on how the Theranos fraud story plays out.
    Read more at azcentral.com.