31 August, 2011

Jalapeño-Mushroom Feta Sauce

Skip this recipe if you don't like jalapeno peppers. The sauce is excellent with ravioli or tortellini, and over an omelet.

Jalapeño-Mushroom Feta Sauce ingredients
Makes about 5 cups
2 cups 2-Day Nina Tomato Sauce
2 cups (liquid measure) dried mushroom blend (I used Manitou Trading Co Gourmet Blend consisting of Morels, Porcini, Brazilian Caps, Ivory Portabella, Shiitake Oyster from Costco.)
3 cups boiling water
1/2 cup shredded Parmigiano-Reggiano cheese
About 4-oz Jalapeño Monterey Jack, cut in 1/4-inch cubes
1/2 tsp ready-to-use minced garlic
2 whole fire-roasted red peppers, broken into chunks
1 (7-oz) can diced jalapeño peppers, undrained, plus
1 to 2 Tbsp of La Victoria Hot Sliced Nacho Jalapeños, drained and brine reserved
1/2 tsp granulated garlic
1 Tbsp cracked black pepper
1 tsp crushed dried basil leaves
1 tsp of crushed, dried rosemary
1 Tbsp brine from jar of Hot Sliced Nacho Jalapeños, to taste
3 sun-dried tomatoes
4-oz cream cheese, softened and cubed
1 cup Feta cheese crumbles
1/4 cup Chardonnay

Notes:  I used Franciscan Oakville Estate (Napa Valley) "characterized by the flavors of apple, pear, and honey."

Add cream cheese and feta after cooking at least 2 hours. Add wine during last 30 to 45 minutes of cooking.

To cook fresh pasta in the sauce, turn heat to High at the end of cooking.

Directions
Total Time: 4-1/2 hours
Re-heat 2 cups of 2-day Nina Tomato Sauce in the crock-pot on Low.

Place the dried mushrooms 3 cups boiling water to re-hydrate. Cover and set aside as directed on the package (I allowed 40 minutes).

Meanwhile, stir in the Parmigiano-Reggiano, Jalapeno Monterey Jack, fire-roasted red peppers, diced and sliced jalapeño peppers, granulated garlic, and dried basil and rosemary to the crock-pot sauce. Cover and cook on Low.

After allowing the amount of time directed on the package, strain mushrooms, reserving the liquid. (Strain several times and use later as stock.) Remove any loose grit and divide re-hydrated mushrooms. You need 1 cup (liquid measure) for this sauce, and you can use any extras on burgers and chicken breasts (especially with Swiss Cheese!). Stir the sauce and adjust seasoning. Add the 1 cup of re-hydrated mushrooms to the sauce. Cover and cook on Low for 1-1/2 to 2 hours.

Stir the sauce and adjust seasoning. If desired, add up to 1 Tbsp of the liquid from the Hot Sliced Nacho Jalapeños. Stir. Use immersible blender to break-up mushrooms. Stir in sun-dried tomatoes, cream cheese, and Feta crumbles. Cover and cook for another 1-1/2 to 2 hours on Low.

Use immersible blender to break up the jalapenos and mushrooms. Purée sauce until smooth. Serve warm.

To prepare fresh pasta in the sauce:  Adjust crock-pot to High and cover. When the sauce bubbles, carefully drop pasta into crock-pot. Cook raviolis or tortellinis until they float to the top. Remove with slotted spoon, and keep warm while you cook the remaining pasta.

2 comments:

  1. I can't wait to try this! Do you think it will be good with shrimp?

    ReplyDelete
  2. Yes, I do! Let us know about your dinner. Enjoy!

    ReplyDelete