Who doesn’t love a one pot wonder? While grocery shopping this past weekend, I quickly put this recipe together. Comfort food was what I wanted. Something homey, creamy and fabulous all in one pot. I mean come on! Who wants to dirty unnecessary dishes?? Definitely not me. I don’t even like washing the dishes once I’m done cooking or baking! After some thought, I put my vision into action and made it for my family for our weekly Sunday dinner. They were happy (as usual) 😉 It’s pretty much chicken and mushrooms in a creamy sauce topped with peas and of course, crispy bacon. Need I say more?
After going to Olive Garden and having a long awaited Godfather marathon with my boyfriend this weekend, I decided to make a copycat recipe of the Olive Garden Chicken Gnocchi Soup! I love how rich and creamy the soup is. It’s super easy and quick to make! It also freezes pretty well so you can always make a big batch and freeze half of it for later 🙂
The vegetables used in this recipe are pretty basic…onions, carrots, celery and spinach. Since I am allergic to the pesticides sprayed on fruits and vegetables, I either buy organic or cook down whatever I am eating. For this recipe, I just cooked the carrots and celery a bit longer than everything else
– ¼ cup of butter
– 1 tbsp of extra virgin olive oil
– 1 cup of finely chopped onions
– ½ cup of finely chopped celery
– 1 cup of finely shredded carrots
– 2 cloves of garlic, finely chopped
– ¼ cup of flour
– 4 cups of half and half
– 2 (14 ounce) cans of chicken broth (I used 1 and a half for a thicker soup)
– ½ tsp of salt
– ½ tsp of dried thyme
– ½ tsp of dried parsley flakes
– 1 cup of finely chopped spinach leaves
– 1 cup of diced roasted chicken
– 1 package of gnocchi (if frozen, prepare as per the directions on package)
1) In a large pot, melt the butter and oil over medium heat.
2) Add the onions, celery, carrots and garlic. Cook until golden brown
3) Whisk in the flour and cook for approximately 1 minute
4) Whisk in 1 cup of half and half. Bring to a simmer and while whisking add in the remaining half and half 1 cup at a time. Simmer until thickened
5) Whisk in the chicken broth. Continue simmering over medium/ low heat
6) Add the salt, thyme, parsely, spinach, chicken and gnocchi
7) Simmer for about 8-10 minutes
8) Enjoy! 🙂
Growing up lasagna was one of my most favourite dishes! My grandma always made meat lasagna with the traditional red sauce and used Ricotta cheese. My mother on the other hand made beef and spinach lasagna with the traditional red sauce but used Mozzarella cheese.
As I’ve stopped eating beef and pork, I would always make turkey lasagna but the meat would always be dry. I then thought why not make a lasagna twist??! Why not have a cream sauce than a tomato based sauce? Why not make a vegetarian mushroom lasagna?!
I then started brainstorming different ingredients to put into the lasagna. Of course there would be lots and lots of mushrooms!! Portobello, crimini, porcini and last but not least the white mushrooms!
Next came the cheese! Instead of the typical Ricotta cheese I decided to use Parmesan, Gouda and Gruyere. All three of these cheeses would give such an amazing amount of flavour 🙂 There would of course be fresh basil, parsley, garlic and red onions and of course lots and lots of white wine 😉 My boyfriend also decided to come over and help me put this masterpiece together and I must say it came out pretty rich, creamy and tasty!!
– 2 large Portobello mushrooms (washed, gills removed and thinly sliced)
– 1 pound of white mushrooms (washed and thinly sliced)
– ½ pound of crimini mushrooms (washed and thinly sliced)
– 1 ounce of dried porcini mushrooms
– ¼ cup of olive oil
– Salt & pepper
– ½ cup of water
– 1 red onion (finely chopped)
– 7 garlic cloves (finely chopped)
– ½ cup of white wine
– 3 tbsp of butter
– 3 tbsp of flour
– 3 ½ cup of milk
-¼ cup of fresh chopped basil
– ¼ cup of fresh chopped parsley
– 9-12 no bake lasagna noodles
– 1 ½ cup of grated Parmesan cheese
– 1 cup of grated Gouda cheese
– 1 cup of grated Gruyere cheese
1) Roast the portobello mushrooms. Heat oven to 425ºF. Toss the portobello mushrooms with olive oil, salt and pepper. Roast in oven for 30 minutes. Transfer into a large bowl once roasted and set aside.
2) Microwave the water and porcini mushrooms for 1 minute. Let mushrooms sit until softened. Finely chop the mushrooms and reserve the liquids.
3) In a large pot over medium heat, heat olive oil and add onions, salt and pepper. After 6-8 minutes add the chopped white, crimini, porcini mushrooms along with 5 chopped cloves of garlic & salt and pepper.
4) Once the mushrooms have cooked (8-10 minutes) add in the white wine, roasted onions and portobello mushrooms, stirring until the liquid has evaporated, 2-3 minutes.
5) Stir in the butter and allow to melt. Add the flour, stirring constantly for 1 minute. Gradually add in the milk and porcini liquid. While stirring, bring to a simmer. Add in the basil and parsley (reserve some of the basil and parsley for the topping.
6) Pour some boiling water into a baking dish. Add the lasagna noodles into the water. After 2 minutes remove the noodles and discard the water.
7) Toss together the 3 grated cheeses. Spread some of the mushroom mixture over the bottom of the pan. Arrange 3 noodles on top of the mixture. Spread a third the mushroom mixture evenly over the noodles. Then sprinkle with 1 cup of cheese. Repeat the layering of the noodles, mushroom mixture and cheese 2 more times.
8) Cook the dish in the preheated oven for 25 minutes. In the last 5 minutes add the garlic, basil and parsley over the cheese topping.
9) Broil the lasagna for the next 3-4 minutes or until the cheese starts to brown.
10) Let cool 15 minutes before serving and ENJOY! 🙂
My siblings and I whipped this up for dinner today. We put together all of our raw leftover pasta (macaroni, linguine and fettuccine) and decided to create a pasta masterpiece (or so my brother says). Throw in some chopped mushrooms and roasted garlic and serve with some freshly toasted garlic bread. This pasta will sure give you a good night’s sleep!
– 350 g of pasta of your preference (we used macaroni, linguine and fettuccine)
– 6 mushrooms, sliced
– 1 shallot, minced
– 4 garlic cloves, minced
– 4 tbsp of butter
– 2 tbsp of flour
– ½ cup of milk
– 1 tsp of oregano
– 1 tsp of tarragon
– 2 tbsp of olive oil
– salt & pepper
– fresh parsley, chopped
– garlic bread, toasted
1) Bring a large pot of salted water to boil. Add 1 tbsp of olive oil and cook pasta until al dente.
2) In a large fry pan add the remaining olive oil and saute the mushrooms until golden brown. Set aside
3) Melt 2 tbsp of butter in the fry pan and saute the garlic & shallots until golden brown
4) Add the remaining butter and flour. Stir to form a roux.
5) Add the milk, whisk until the mixture starts to thicken
6) Add the mushrooms and cooked pasta into the sauce
7) Add the oregano, tarragon and fresh parsley into the mixture
8) Serve with the toasted garlic bread