Pasta with Sauteed Mushrooms

1 Tblsp. olive oil

1 Tblsp. unsalted butter

3 shallots, minced (about 1/2 cup)

4 oz. shiitake mushrooms, stemmed and sliced

6 oz. cremini mushrooms, sliced

4 garlic cloves, minced

1/2 tsp. dried thyme

2/3 cup low-sodium chicken or vegetable broth

1/2 cup heavy cream

1/2 lb. pasta (about 3 cups)

1 oz. Parmesan cheese, grated

1 Tblsp. chopped fresh parsley

1 1/2 tsp. fresh lemon juice

salt and pepper to taste

Heat the oil and butter over medium heat in a 10 inch skillet until butter is melted. Add shallots and cook until softened, 2 to 3 minutes. Increase heat to medium-high, stir in the shiitake mushrooms, and cook for 1 minute. Stir in the cremini mushrooms and 1/4 tsp. salt. Cook until golden brown, about 6 minutes. Stir in garlic and thyme. Cook until fragrant about 30 seconds. Transfer mushrooms to a bowl and cover.

Stir broth into the skillet and bring to a boil, scraping up any browned bits. Stir in the cream, bring to a simmer. Cook until sauce has thickened slightly and reduced to about 2/3 cup, about 4 minutes.

Meanwhile, cook pasta al dente, according to package directions. Drain pasta, reserving 1/2 cup of the cooking water.

Mix the cooked mushrooms, sauce, Parmesan, parsley, and lemon juice with the pasta and toss to combine. Adjust the sauce consistency with the reserved cooking water as desired. Season with salt and pepper to taste and serve.

Pancetta Pasta

1 cup mushrooms, sliced thin

1 lb. spaghetti

1/2 cup pancetta, diced

1 garlic clove

4 Tblsp. heavy cream

salt and pepper to taste

1 Tblsp. grated Parmesan cheese

1 tsp. chopped fresh chives (optional)

Clean mushrooms and slice. Cook pasta to al dente. Saute pancetta, mushrooms, and garlic over medium heat for 2 minutes. Season with salt and pepper. Add cooked pasta and cream. Stir over low heat until well mixed. Sprinkle with cheese and chives and serve.

Philly Cheesesteak Sandwiches

1 lb. thinly sliced deli roast beef
1 medium onion, diced
1 green pepper, diced
2 tblsp. butter
sliced swiss cheese
hoagie buns
mayonnaise
mushrooms, sliced (optional)

Melt butter in medium frying pan. Add onions and peppers and cook over medium heat until tender. Add roast beef and cook until warm. Reduce heat to low and place one layer of swiss cheese over the top. Meanwhile toast the buns in the oven.

Spread mayo on the buns and top with everything else. Serve immediately.

Honey Mustard Chicken (copycat Outback's Alice Springs Chicken)

Marinade:
1/2 cup Honey Dijon Mustard
1/2 cup honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix ingredients together and pour 1/2 - 2/3 of sauce over the chicken. Cover and chill for 2 hours.

3 large (or 4 small) boneless skinless chicken breasts
1 Tblsp. oil
2 cups sliced mushrooms
2 Tblsp. butter
salt, pepper, and paprika
4 pieces cooked bacon - halved
1 cup shredded colby jack cheese
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. Sear chicken on stove in oil for 3-4 minutes. Remove from heat. Saute mushrooms in butter in another pan.

Divide the marinade into two separate bowls, saving one bowl for dipping sauce. Brush each breast with the other half of reserved marinade. Season with salt, pepper, and paprika. Put two halves of bacon on each chicken breast. put on mushrooms, then sprinkle cheese on top. Bake for 20-25 minutes.

Spinach Stuffed Mushrooms

1 pkg. Stove Top Stuffing for chicken
1 1/2 cups hot water
40 fresh mushrooms (about 2 lb.)
4 Tblsp. butter
4 cloves garlic, minced
1/2 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese

Heat oven to 400 degrees. Mix stuffing mix and water. Remove mushroom stems; chop stems. Melt butter in skillet. Add stems and garlic; cook and stir until tender. Add to stuffing with spinach and cheese; mix well.

Spoon into mushroom caps. Place in shallow baking pan. Bake 20 minutes or until tender.