Best 9 Wild Mushroom Onion Manicotti With An Asiago Sauce Recipes

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The delightful flavors of wild mushrooms, sweet onions, and an indulgent Asiago sauce come together in this culinary masterpiece, the wild mushroom onion manicotti. This vegetarian dish is not only a feast for the taste buds, but also a delightful treat for the eyes, with its vibrant colors and artful presentation. Get ready to embark on a culinary adventure as we delve into the secrets of creating this exquisite dish, leaving you with a memorable and satisfying dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

WILD MUSHROOM MANICOTTI



Wild Mushroom Manicotti image

Looking for an Italian pasta dinner? Then check out these manicotti shells packed with wild mushrooms and veggies - a cheesy meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 10

8 uncooked manicotti shells
1 tablespoon margarine or butter
2 medium bell peppers, cut into 3/4-inch pieces
10 pearl onions, peeled and cut in half
3/4 pound wild mushrooms, coarsely chopped
1/2 cup sun-dried tomatoes (not oil-packed), rehydrated and chopped
2 tablespoons balsamic vinegar
1/2 cup shredded Italian-style six-cheese blend (2 ounces)
1 container (10 ounces) refrigerated reduced-fat Alfredo sauce
2 tablespoons water

Steps:

  • Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches. Cook manicotti shells as directed on package.
  • Melt margarine in 10-inch skillet over medium-high heat. Cook bell peppers and onions in margarine 2 minutes; stir in mushrooms. Cook 2 to 3 minutes longer or until peppers are crisp-tender. Stir in sun-dried tomatoes, vinegar and cheese.
  • Fill shells with mushroom mixture. Place in baking dish. Mix Alfredo sauce and 2 tablespoons water. Pour sauce over shells. Cover and bake 30 to 35 minutes or until hot and bubbly.

Nutrition Facts : Calories 405, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg

MUSHROOM MANICOTTI



Mushroom Manicotti image

Planning an elegant dinner for two? With little work, you can prepare these cheese-filled pasta shells topped with a rich, creamy sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 16

4 uncooked manicotti pasta shells
1 tablespoon butter or margarine
2 cups sliced fresh mushrooms (5 oz)
2 tablespoons chopped onion
2 cloves garlic, finely chopped
1/3 cup dry sherry, dry white wine or Progresso™ chicken broth (from 32-oz carton)
1 teaspoon lemon juice
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/2 cup whipping cream
1 package (3 oz) cream cheese, softened
3 tablespoons crumbled feta cheese
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup diced cooked ham
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives

Steps:

  • Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
  • In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
  • In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
  • Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.

Nutrition Facts : Calories 625, Carbohydrate 40 g, Cholesterol 150 mg, Fat 7, Fiber 2 g, Protein 17 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 760 mg

WILD MUSHROOM & ONION MANICOTTI WITH AN ASIAGO SAUCE



Wild Mushroom & Onion Manicotti With an Asiago Sauce image

Wild mushrooms, caramelized onions, creamy ricotta, tangy cheese, fresh herbs make this a great dish. Now I prefer whole wheat manicotti if you can find it. I found some at Whole Foods which I love, but if not, good ol' Ronzoni or Muellers or any brand will work just fine. To me it is just a nice option to the tomato based manicotti or that with beef or chicken. I just enjoy the change of having a lighter vegetarian dish now and then even though this has a rich cream sauce. You can certainly use a heavy cream vs milk, or even a combination of the two if you want even a thicker sauce, but the the comibination of the wild mushrooms and the Asiago make this a rich dish.

Provided by SarasotaCook

Categories     Manicotti

Time 1h30m

Yield 6 , 8 serving(s)

Number Of Ingredients 21

1 (8 ounce) 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 tablespoon garlic, minced
8 ounces ricotta cheese (no low fat)
1/2 cup mozzarella cheese, grated
1 tablespoon fresh rosemary
1/2 teaspoon dried thyme
salt (1/2 teaspoon)
1/2 teaspoon ground black pepper
1 teaspoon olive oil (to saute the mushrooms and onion)
1 teaspoon butter (to saute the mushrooms and onion)
3 tablespoons flour
3 tablespoons butter
3 cups milk (you can use heavy cream, or a combination of milk & cream)
1 pinch nutmeg
1 1/2 cups asiago cheese
2 tablespoons fresh parsley, chopped
3/4 cup parmesan cheese, for the topping
salt
pepper

Steps:

  • 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.

WILD MUSHROOM MANICOTTI



Wild Mushroom Manicotti image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings (1 shell each)

Number Of Ingredients 17

1/2-ounce dried porcini mushrooms
6 large manicotti shells
Olive oil spray
1/2 pound lean ground turkey, or lean ground beef
4 cloves garlic, crushed
1 small onion, finely sliced
4 ounces jarred roasted red bell peppers, chopped
1/2 low-fat ricotta cheese
1/2 teaspoon salt
1/2 teaspoon course black pepper
Tomato Sauce, recipe follows
1/4 cup finely grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, minced
1/2 teaspoon dried oregano
1 1/2 cups prepared tomato sauce

Steps:

  • Preheat oven 350 degrees F. In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes. After mushrooms have soaked, drain them, and coarsely chop. Meanwhile, prepare manicotti shells according to package directions, drain, and cool. Lightly spray an 8 by 8-inch baking pan with olive oil; set aside. Heat a nonstick pan over medium heat, and spray pan with olive oil as it is heating. Add ground turkey and brown, breaking it up to cook evenly. Drain fat from pan. Add garlic and onions and cook until onions are translucent, about 3 minutes. Add mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste. Transfer turkey mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells. Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Fill the cooled pasta shells with the turkey mixture and Parmesan. Bake for 25 minutes. Serve immediately.
  • Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.

WILD MUSHROOM ENCHILADAS WITH ANCHO CHILI-CREAM SAUCE



Wild Mushroom Enchiladas with Ancho Chili-Cream Sauce image

Categories     Milk/Cream     Mushroom     Tomato     Sauté     Feta     Avocado     Hot Pepper     Bon Appétit

Yield Makes 8 First-Course of 4 Main-Course Servings

Number Of Ingredients 13

2 cups water
2 dried ancho chilies
4 large garlic cloves, peeled
2 cups whipping cream
4 teaspoons fresh lime juice
3 tablespoons butter
3/4 cup chopped onion
12 ounces fresh wild mushrooms (such as oyster and/or stemmed and sliced shiitake and portobello)
5 ounces feta cheese, crumbled
6 tablespoons chopped fresh cilantro
2 medium tomatoes, seeded, chopped
1 small avocado, pitted, peeled, cut into 1/2-inch pieces
8 6-inch-diameter corn tortillas

Steps:

  • Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
  • Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
  • Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.
  • Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.
  • Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.

MUSHROOM ASIAGO CHICKEN



Mushroom Asiago Chicken image

Make and share this Mushroom Asiago Chicken recipe from Food.com.

Provided by Raquel Grinnell

Categories     Chicken

Time 40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 garlic clove, minced
3 sprigs fresh thyme
1 1/2 cups dry white wine
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/4-1/2 cup asiago cheese, shredded (romano or parmesan can sub)
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).
  • Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or saute pan over medium heat.
  • Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
  • Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
  • Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
  • Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
  • Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).
  • Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water -- however, the reduction will taste better.
  • Add chicken back to pan and heat through.
  • Garnish with sprigs of fresh thyme. May be served over any pasta.

CHEESE AND MUSHROOM MANICOTTI



Cheese and Mushroom Manicotti image

I love mushrooms! And if I can combine them with cheese (my other passion) and pasta than it can't get any better. You can use Asiago cheese instead of cheddar, which goes great with mushroom as well. This recipe does not require pre-cooking the pasta.

Provided by Asha1126

Categories     One Dish Meal

Time 1h25m

Yield 2 manicotti shells, 4 serving(s)

Number Of Ingredients 14

2 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
1/4 lb mushroom, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup onion, chopped
1/2 cup soft breadcrumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons parsley, chopped
1/4 teaspoon black pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti
grated parmesan cheese

Steps:

  • Preheat oven to 375.
  • In a large bowl combine 1 cup of the Mozzarella with all of the Cheddar cheese, mushrooms, olives, onion, bread crumbs, egg, milk, parsley, and pepper until mixed well. Set aside.
  • Combine spaghetti sauce and water and pour half the sauce into a shallow 3 quart casserole or baking dish.
  • Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
  • Bake, covered, in a 375F degree oven for about 1 hour. Remove cover and sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
  • Serve with Parmesan cheese, your favorite garlic bread and side salad.

WILD MUSHROOM BACON PASTA WITH BASIL ASIAGO CREAM SAUCE



Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce image

Make and share this Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce recipe from Food.com.

Provided by gailanng

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 cups heavy cream
2 tablespoons fresh basil, washed stemmed and chopped
1 pinch white pepper
1 teaspoon dry mixed Italian herbs
1 teaspoon onion powder
1 tablespoon chicken base or 1 tablespoon powdered chicken bouillon
1 teaspoon fresh garlic, minced
1/2 cup shredded asiago cheese
1 lb apple-wood smoked bacon, diced
1 teaspoon kosher salt
1 pinch white pepper
1 teaspoon granulated garlic
1/2 cup button mushroom, sliced
1/2 cup sliced shiitake mushroom, discard stems and sliced
1/2 cup portobello mushroom, diced
asiago cheese, basil cream sauce (full amount)
1 1/2 lbs penne pasta, cooked al dente
2 tablespoons fresh basil leaves, chiffanade (thinly sliced for garnishment)
1/4 cup shredded asiago cheese (for garnishment)

Steps:

  • To Make Asiago Basil Cream Sauce: Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
  • Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time or it will separate.
  • Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.
  • To Finish the Pasta: In a large saute pan, over medium high heat, add bacon and stir occasionally.
  • Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic add mushrooms and cook them thoroughly. Note: If there's excessive rendered bacon grease, remove some.
  • Add pasta to the saute pan and stir well.
  • Next, add the sauce and bring to a simmer for approximately ten minutes.
  • Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese.

Nutrition Facts : Calories 1850.4, Fat 117.1, SaturatedFat 57.2, Cholesterol 369.3, Sodium 3145.6, Carbohydrate 144.1, Fiber 19.2, Sugar 0.6, Protein 59.3

WILD MUSHROOM MANICOTTI



Wild Mushroom Manicotti image

Taken from the Calorie Commando and changed a bit, this is good! The recipe originally called for ground turkey, but I have used mushrooms instead!

Provided by Sharon123

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1/2 ounce dried porcini mushrooms
6 large manicotti
1 tablespoon olive oil (add more if needed)
1 cup mushroom, your choice, chopped (try shitake, portabella, button,and/or oyster)
5 garlic cloves, crushed
1 small onion, finely sliced
4 ounces roasted red peppers, chopped (or pimientos)
3/4 cup low-fat ricotta cheese
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
tomato sauce, recipe follows
1/4 cup finely grated parmesan cheese
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, minced
1/2 teaspoon dried oregano
1 1/2 cups tomato sauce (prepared)

Steps:

  • In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes. After mushrooms have soaked, drain them, and coarsely chop. Meanwhile, prepare manicotti shells according to package directions, drain, and cool. Lightly spray an 8x8-inch baking pan with olive oil; set aside.
  • Heat a nonstick pan over medium heat, and put in olive oil as it is heating. Add mushrooms(except for porcini). Add garlic and onions and cook mixture about 8 minutes. Add porcini mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste.
  • Transfer mushroom mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells through a hole cut in the corner of the bag(or just spoon it in). Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Bake at 375*F. for 25 minutes. Serve immediately. Enjoy!
  • Tomato Sauce:.
  • Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
  • Choose Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Look for fresh, organic produce and high-quality cheeses and meats.
  • Don't Overcook the Manicotti Shells: Manicotti shells should be cooked al dente, or slightly firm to the bite. Overcooked shells will become mushy and fall apart.
  • Use a Good Quality Asiago Cheese: The Asiago cheese sauce is a key component of this dish. Make sure you use a high-quality cheese that has a sharp, nutty flavor.
  • Don't Skimp on the Mushrooms: The mushrooms add a delicious earthy flavor to the dish. Use a variety of mushrooms, such as shitake, portobello, and cremini, for the best flavor.
  • Let the Dish Rest Before Serving: Once you've assembled the manicotti, let it rest for a few minutes before serving. This will help the flavors to meld and the dish to set.

Conclusion:

Wild mushroom onion manicotti with an Asiago sauce is a delicious and elegant dish that is perfect for a special occasion. With its rich, savory flavors and creamy Asiago sauce, this dish is sure to impress your guests. The tips above will help you make sure that your manicotti turns out perfectly. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious meal!

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