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Wild Mushroom & Onion Manicotti With an Asiago Sauce Recipe

Wild Mushroom & Onion Manicotti With an Asiago Sauce Recipe

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Wild Mushroom & Onion Manicotti With an Asiago Sauce

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Ingredients:

Serving

1 (8 oz) box manicotti
6 cups mushrooms , rough chopped (now i used a mix of button or white, cremini , and shitaki , but you can use any combination you want )
1 large onion, cut in quarters and thin sliced
1 tbsp garlic, minced
8 oz ricotta cheese ( no low fat)
1/2 cup mozzarella cheese, grated
1 tbsp fresh rosemary
1/2 tsp dried thyme
salt (1/2 tsp)
1/2 tsp ground black pepper
1 tsp olive oil (to saute the mushrooms and onion)
1 tsp butter (to saute the mushrooms and onion)
3 tbsp flour
3 tbsp butter
3 cups milk ( you can use heavy cream , or a combination of & cream)
1 pinch nutmeg
1 1/2 cups asiago cheese
2 tbsp fresh parsley, chopped
3/4 cup parmesan cheese, for the topping
salt
pepper

Directions:

Filling - In a large saute pan add the butter and olive oil and add the garlic and onions, and cook 3-4 minutes until they begin to brown. Then add the mushrooms and cook until everything is tender and golden brown. Season with the rosemary, thyme, salt and pepper and cook about 5 minutes until everything is combined and the vegetables are nice and soft. Remove and let cool.
Pasta - As the mushrooms cooks, bring a pot of salted water up to a boil and cook the manicotti according to directions. Drain and set on a cookie sheet to cool. I spray the cookie sheet with Pam or any non stick so they don't stick.
Filling Part II - Now after the mushrooms have cooled, add to the ricotta cheese and the mozarella. Mix well and then stuff the manicotti and set to the side as you prepare the sauce.
Sauce - In a medium pot, melt the butter on medium heat and add the flour and mix well to combine. Slowly whisk in the milk and bring to a medium boil to let the sauce thicken. Add a little salt, pepper and a pinch of nutmeg. Once thickened, add the cheese and parsley and simmer just until melted.
Casserole - Add 1 cup of the sauce to the bottom of a casserole dish lightly sprayed with pam or any non stick spray. Then add the manicotti. Top with the remaining cheese sauce making sure to cover each manicotti. Top with the remaining parmesan.
Bake - 350 for 20-30 covered for (10 minutes) then uncovered for another 10-20 minutes until bubbly and golden brown. Make sure to let it set 5 minutes before serving.
A rich dish deserves a nice fresh crisp salad to go along the side. My secret salad. You know that jar of marinated vegetables next to the pickles and olives in the condiments aisle. Add a jar of that to some fresh romaine, add some fresh grape tomatoes and you have a great quick salad. You can even add some extra black or kalamata olive if you want. The vinegar and oil in the jar makes a great quick 2 minute salad. I usually add all the vegetables and about 1/2 of the liquid - Nothing else. Just toss and enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	396.44 Kcal (1660 kJ)
Calories from fat	196.15 Kcal
		% Daily Value*
Total Fat	21.79g	34%
Cholesterol	61.95mg	21%
Sodium	994.86mg	41%
Potassium	482.41mg	10%
Total Carbs	20.1g	7%
Sugars	7.23g	29%
Dietary Fiber	1.72g	7%
Protein	29.91g	60%
Vitamin C	4mg	7%
Vitamin A	0.1mg	2%
Iron	1.4mg	8%
Calcium	845.5mg	85%

Amount Per 100 g
Calories	147.69 Kcal (618 kJ)
Calories from fat	73.08 Kcal
		% Daily Value*
Total Fat	8.12g	34%
Cholesterol	23.08mg	21%
Sodium	370.64mg	41%
Potassium	179.72mg	10%
Total Carbs	7.49g	7%
Sugars	2.69g	29%
Dietary Fiber	0.64g	7%
Protein	11.14g	60%
Vitamin C	1.5mg	7%
Iron	0.5mg	8%
Calcium	315mg	85%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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