Friday, May 27, 2011

Getting Ready for Shavuot: Mushroom Manicotti--Can Be Made Pareve!

Mushroom Manicotti D Yield: 14 Manicotti
The richness of the mushrooms is almost decadent.  The sauce is pure essence of mushrooms thickened with flour and milk-You can’t beat it. Should you need to or want to make it pareve, use vegetable broth for the milk and leave out the cheese. It’s still delicious; but not as decadent.
Prep time: 30 min.  Baking time: 30 min.
1 box manicotti (14 manicotti)
2 pounds mushrooms-sliced
1 bunch scallions
¼ teaspoon salt
1/8 teaspoon black pepper
4 tablespoons olive oil
1 tablespoon flour
1 cup whole milk
½ cup grated parmesan cheese
¼ cup chopped Italian parsley
Olive oil spray/ 1 tablespoon olive oil for greasing casserole
Optional: 4 ounces assorted gourmet mushrooms sautéed in 1 tablespoon olive oil
Large pot
Large skillet
Mixing bowl large enough to hold colander
Oven to table casserole large enough to hold manicotti in a single layer
  1. Boil manicotti according to package directions. Using a slotted spoon, lift each manicotti out of the pot separately and let it rest on a piece of waxed /parchment paper so that it won’t stick. Do not rinse manicotti. Set them aside.
  2. Wash scallions. Discard root ends. Slice green and white parts thinly.
  3. Heat olive oil in skillet over medium flame. Add sliced mushrooms and scallions. Sauté until mushrooms have given up their juices and have browned slightly. Season with salt and pepper. Taste. Adjust seasoning. Remove from heat.
  4. Place colander into a large bowl and allow mushrooms to drain completely. Return liquid to skillet.
  5. Heat mushroom liquid over low flame. Add flour and stir vigorously until mixture is smooth. Slowly pour in milk until a sauce has formed. Set aside.
  6. To stuff manicotti: Forget using utensils. They just complicate the job. Hold each manicotti shell with one hand and stuff it with the mushroom mixture with the other. Nothing should come out of either side. Add any extra mushrooms to the sauce.
  7. Preheat oven to: 350 F.
  8. Spray casserole with olive oil.
  9. Arrange stuffed manicotti in a single layer in casserole. Pour mushroom sauce on top; and then sprinkle the top with parmesan. Sprinkle with chopped parsley right before serving.
  10. Optional: If you can’t get enough mushrooms and you want to bring this dish up a notch: sauté gourmet mushrooms and scatter over the top of the cooked casserole right before sprinkling the parsley before serving.

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