HAPPY NEW YEAR

HEALTHY & HAPPY NEW YEAR TO ONE AND ALL!!!!!

WISHING PEACE, HAPPINESS, AND LOVE TO ONE AND ALL

MERRY CHRISTMAS

HOPING EVERYONE HAS A

    MERRY

CHRISTMAS.

FILLED WITH PEACE AND HAPPINESS

CARAMELIZED ONION TOASTS

Here’s a quick appetizer which will satisfy carnivores and vegetarians alike without breaking the budget.  Simple and easy to put together, and will work well for impromptu guests as well…  

CARAMELIZED ONION TOASTS

Ingredients

• 4 tablespoons unsalted butter plus 4 tablespoons, softened, for brushing the bread
• 3 onions, sliced (if Vidalia onions are in season, they will work the best because they are sweet)
• 3 to 4 anchovy halves, chopped
• 2 teaspoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 1 baguette
• 1/3 cup pitted Nicoise olives
• Extra-virgin olive oil
• Shaved parmigiano-reggiano

Directions

Preheat the oven to 400 degrees F.

Heat 4 tablespoons butter in a large skillet over medium heat, add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.

Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.

When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with parmigiano- reggiano. Cut into pieces and serve hot.

FUSILLI WITH TUNA & TOMATO SAUCE

The past week I have been busy baking and it has been a crazy week for me.  For the next week or so I am going to post recipes which I have had requests for. I am also going to answer questions that I have gotten from you guys.  Send me an e-mail if you want a recipe posted or if you just need information on a special food item or just need general information.  Any and all requests will be answered…

Fusilli With Tuna & Tomato Sauce

INGREDIENTS 

1 pound Fusilli 
4 cups simple tomato sauce (I have posted the recipe a few times already)
2 (6 oz. each) cans albacore tuna packed in oil, drained 
1 tablespoon drained capers 
1 teaspoon grated lemon peel 
Salt and freshly ground black pepper 
1 tablespoon chopped fresh Italian parsley leaves

DIRECTIONS 

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite - about 8 minutes.

Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors - about 5 minutes - and season with salt and pepper to taste.

Drain the pasta reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.

VODKA SAUCE

I am trying to catch up on the e mail requests I have received for recipes.  A few of you have asked for a recipe for a Vodka Sauce, so I have posted one that always works for me.  My husband was not a huge fan of Vodka sauce because he did not like Vodka or cream, he always preferred simple tomato sauces rather than anything made with cream.  So when I made this sauce I always kept some plain sauce on the side without the Vodka for him.

When making this sauce you should remember it is only as good as the base marina sauce is. A simple tomato sauce takes only about twenty minutes to make from start to finish, but the added flavor it will bring to your completed dish won’t be beat.

Vodka Sauce

Ingredients

• 1 quart Simple Tomato Sauce, recipe follows
• 1 cup vodka or to taste
• 1/2 cup heavy cream, at room temperature
• 1/2 cup grated Parmesan

Directions

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Simple Tomato Sauce:

Ingredients

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves

Sea salt and freshly ground black pepper

sugar

DIRECTIONS

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and sauté until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Sauté until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add one teaspoon of sugar at a time, to round out the flavor.

FILLET OF SOLE WITH FENNEL AND WHITE WINE

FILLET OF SOLE WITH FENNEL AND WHITE WINE

• INGREDIENTS
• 2 cups sliced fresh fennel bulb
• 1 cup all-purpose flour
• 6 large pieces fillet of sole, about 2 pounds
• ¾ cup vegetable oil
• 6 tablespoons unsalted butter
• 1 cup dry white wine
• 1 cup chicken broth
• Juice of 1½ lemons
• Salt and pepper to taste

DIRECTIONS

Place fennel in a small pan of rapidly boiling water.  Boil for about 3 minutes or until fennel is tender but still crisp.  Drain and refresh under cold running water.  Pat dry.

Lightly dredge the fish in the flour, shaking off any excess.

Heat oil in a large saute pan over medium heat.  Saute the fish for about 3 minutes or until lightly golden.

Drain all oil from the pan.  Add 2 tablespoons butter.  When melted, add wine, broth, and lemon juice and bring to a boil.  Lower heat and add fennel and salt and pepper.  Simmer for 2 minutes.

Using a slotted spoon, remove fish and fennel from the pan and transfer to a large, warm serving platter.

Return pan to high heat and whisk in remaining butter.  Boil for about 1 minute or until sauce has thickened slightly.  Pour over fish and fennel and serve immediately.

SHELLFISH FRA DIAVOLO

SHELLFISH FRA DIAVOLO

• INGREDIENTS
• 6 lobster tails
• 1 ½ cups extra virgin olive oil
• 12 large shrimp, peeled and deveined, butterflied, tails removed
• 12 littleneck, cherrystone or manila clams, well washed
• 1 ½ cups dry white wine
• 1 ½ teaspoons minced garlic
• 2 cans of Italian tomatoes
• 1 cup bottled clam juice
• ½ teaspoon dried oregano
• Pinch dried red-pepper flakes
• Salt and Pepper to taste

DIRECTIONS

Remove lobster meat from tails. Cut into chunks.

Heat oil in a large, deep Dutch oven over high heat. When oil is very hot but not smoking, add the lobster. After lobster is seared, add shrimp and clams. Sauté for about 4 minutes or until lobster and shrimp are opaque, and clams have begun to open. Remove shellfish from pan and drain off excess oil.

Return pan to medium-high heat. Stir in wine, garlic and bring to a boil. Stir in tomatoes, clam juice, oregano, pepper flakes and again bring to a boil. Lower heat and allow to simmer about 10 minutes or until flavors have blended and sauce has thickened slightly. Return shellfish to the pan and cook to heat through. Taste, adjust seasoning with salt and pepper, and serve.

COD FISH ALLA PUTTANESCA

Here is recipe number five of the Christmas Eve menu; just two more recipes and you will be able to create a feast that any Italian would be proud to put on their table.

COD FISH ALLA PUTTANESCA

·         One recipe for Puttanesca sauce (to follow) 

·         1 lb. cod fish filets

·         Olive oil

·         Flour for fish filets (1lb.)

DIRECTIONS

Lightly flour fish filets.

Heat olive oil in large skillet.

Add fish filets; cook until lightly brown, turning once.  Drain any excess oil.

Cover with Puttanesca sauce and serve immediately while hot.

PUTTANESCA SAUCE

Ingredients:

·         2/3 cup pitted black olives, sliced

·         4 boned anchovy fillets

·         2 cloves of garlic

·         3 tablespoons olive oil or butter

·         1 tablespoon rinsed salted capers or rinsed and drained capers in vinegar, minced

·         Three or four ripe plum tomatoes, finely sliced

·         Salt and pepper to taste

·         A pound of spaghetti

DIRECTIONS

Chop the garlic and sauté it in the oil with the anchovies, stirring the mixture about to break up the anchovies.

When the garlic’s lightly browned (make sure not to burn the garlic or the sauce will be bitter), add the olives, capers, and tomatoes. Check seasoning.

Simmer the sauce for fifteen minutes, stirring occasionally.  Meanwhile prep and cook your fish.

BACCALA FRITTERS (COD FISH)

My mother makes these fritters on Christmas Eve, and she had to be careful with them, otherwise they would have gotten eaten before dinner was served by everyone who passed through the kitchen. 

One huge tip - and this is important.  My sister usually bought the ingredients for these fritters for my mother, and it never fails: every year she bought the wrong olives. That’s right, she bought the olives with the pits (since I have two sisters you can figure out who bought the wrong olives). How hard is it to buy the right olives without pits?

Please do not make the same mistake. You could lose a tooth biting into one of those olives with the pits.  We all used to laugh because she bought the wrong olives every year.  I guess that is why my mother makes the fritters every year. If someone bought you the wrong olives every time, would you trust them to make the actual dish?  I think not…

BACCALA FRITTERS

INGREDIENTS

1 whole piece of dried salt cod
3 medium potatoes
3 cloves garlic
generous handful fresh parsley
1 bay leaf
1 egg
2 tablespoons plain flour
Olive oil
salt & pepper

One jar of pitted green olives stuffed with pimento

• DIRECTIONS 
• A day before you plan to make this dish, place the salt cod into a large dish and cover with water. Place the lid on and put in the fridge for 24 hours changing the water three or four times.  Make sure to soak the cod for at least 24 hours or your fritters will be salty
• When the cod has been soaked long enough, drain and cut into 3 or 4 large pieces. After cutting the fish into smaller pieces, remove the skin and flake the cod with your hands, making sure to remove the bones.
• Meanwhile peel and chop the potatoes and cook in fast boiling water for about 10 minutes until just tender. When the potatoes are done, drain and place back on the heat for a minute or so to dry out and then mash well.  Let the potatoes cool.
• Peel and crush the garlic, finely chop the parsley, and mix with the mashed potatoes. Take the potatoes off the heat.
• Mix the fish with the mashed potatoes, add the egg and season the mixture with salt and pepper. Be careful not to over salt because the cod fish is already salty.
• While you are doing this, heat your olives in a large skillet on the stove.
• Scoop out a little of the mixture using a spoon and make into balls. When the balls are made add a green olive to the center of the mixture and slightly flatten the fritter out.
• Then drop them into the hot oil, about 5 or 6 at a time, and cook for 3 to 4 minutes until golden brown. Drain on kitchen towel and make sure to salt them when they come out of the oil. Repeat with the rest of the mixture.

A LONG STANDING HANUKKAH TRADITION

In the Green household, we not only celebrated Christmas and the Catholic holidays, but we also celebrated Hanukkah and the rest of the Jewish holidays, giving equal time to both religions and melding the best of both worlds together to create one harmonious household.

Any reason to celebrate or to have a house full of company was good enough for my husband; he loved to entertain and have guests over, and since Christmas and Hanukkah were at the same time of the year, we both gave equal time to the traditions which we were accustomed to.  Irwin often spoke of the many holidays he spent at his grandparents’ house in Brooklyn while he was growing up; he treasured those memories and spoke of them often. It gave him great pleasure to share his home with the people he cared about and to carry on some of those traditions.

When creating menus for Christmas day I always made sure to include a few of Irwin’s favorite Jewish dishes for Hanukkah.  We always managed to bring the best of the both worlds together which filled our home with love.

Potato Latkes

INGREDIENTS

12 large potatoes, grated

3 medium onions, grated

4 eggs, beaten lightly

5 tbs. flour

3 tsp. salt

1 tsp. pepper

Oil for deep frying

DIRECTIONS

The secret to great latkes is to remove as much liquid from the potatoes and onions as possible.

Put the grated potatoes in a clean tea towel and squeeze the liquid out of the mixture. Do the same for the grated onions.

 Combine all the ingredients and mix together well by hand. In a heavy skillet, put a 3/4" deep layer of oil, heat until sizzling.

 Form individual pancakes by hand and carefully slide into the pan using a slotted spatula. Fill the pan, but leave room between the pancakes.

When the latkes are nicely browned on one side, turn carefully and cook until browned on the other side and crisp on the edges. Remove with a spatula and place on paper towels. Let the excess grease drain onto the paper towel. Serve immediately for the best taste. You can keep the latkes hot in a warm oven. Serve with sour cream or applesauce, or sprinkle with granulated sugar.

ITALIAN POACHED SEAFOOD SALAD

This week has been really hectic for me; I started baking my Christmas cookies and when I start to bake I lose all track of time.  So for the past couple of days, I have not posted anything, and I am sorry.  I am going to try to make up for the last couple of days and post a few different recipes between now and tomorrow. I have gotten a lot of requests for different things and lots of questions on how to do things. I am going to try answer everything by the middle of the week.

For a while I had my aunt Rosie living with me and well, it was truly an experience.  Irwin and aunt Rosie got along wonderfully and that left me as the odd person out.  She always seemed to take his side in regards to everything that went on in my house.  Irwin would get a big kick out of it.  Put the two of them together and it really spelt trouble.  Aunt Rosie really forgot that blood was thicker than water and whose relative she was.

When I cooked she sat at table in my dinette and kept me company.  She always had some input or advice on how I should or should not be doing something.  She had a fantastic sense of humor and always made the time pass quickly no matter how busy I was or how much I had to do. 

I always made this salad for Christmas day, and it took a long time to make because there are many different steps.  It is well worth the effort, because if you take your time and follow each step exactly, the end results will be more than worth it.  When I make this salad I make the court bouillon first, and when that is done I start to poach the different kinds of fish in the bouillon.  When each fish was done I would place the bowl with the poached fish on the table where aunt Rosie was sitting.  Are you with me so far? Can you see where this is going?

Well I spent some time poaching all the fish, and when I was done, I started to put the actual salad together.  When it came time to add the shrimp, they were missing in action… Yes, the shrimp bowl was empty, over two pounds of jumbo shrimp gone. I actually thought I was going nuts and that I forgot to buy the shrimp.  All the time while I am looking for the shrimp, aunt Rosie is sitting there not saying a word.  She was surprisingly very quiet, so I looked at her and asked if she knew or had anything to do with my missing shrimp??  Her answer: “I don’t know, is it my fault if you forgot to buy them?”  Well crazy I am not; a little slow, maybe, but crazy?  Nah.

It took me about ten minutes to realize, while I was poaching all the other fish, that aunt Rosie was sitting there eating the shrimp.  So that particular year we had seafood salad, without any shrimp, and for the future I’ve never left food I was preparing on the table while she was keeping me company.  This way I was sure nothing would go missing.  Aunt Rosie loved to sample whatever I made.

Many people make this salad and there a lot of recipes out there for this particular one, but this recipe is the original one for Italian poached seafood salad (thank you uncle Joey) and it is truly amazing if you take the time and follow all the steps.

ITALIAN POACHED SEAFOOD SALAD

FOR THE COURT BOUILLON

2 QUARTS WATER

½ CUP DRY WHITE WINES

2 CELERY STALKS, TRIMMED AND CUT INTO 1-INCH LENGTHS

2 MEDIUM CARROTS, PEELED AND CUT INTO 1- INCH LENGTHS

4 BAY LEAVES

PEPPERCORNS

SALT

FOR THE SALAD

16 EXTRA LARGE SHRIMP

1 POUND SMALL CALAMARI CLEANED

1 ½ MUSSELS

4 INNER STALKS CELERY SLICED THIN

2 TABLESPOONS COARSELY CHOPPED FRESH ITALIAN PARSLEY

1 TEASPOON CHOPPED GARLIC

½ CUP EXTRA VIRGIN OLIVE OIL

2 TABLESPOONS WINE VINEGAR

SALT

CRUSHED HOT RED PEPPER

Make the court bouillon:  Bring the water, wine, celery, carrots, bay leaves, peppercorn, and salt to a boil in a wide casserole or skillet (it is best to use a deep pot).  Adjust the heat to simmering, cover, and cook 10 minutes.

Add the shrimp to the court bouillon and cook them until they are barley opaque in the center, about 4 minutes.  Fish the shrimp out with a wire skimmer and spread them out on a baking sheet. Don’t worries if they aren’t completely drained you’ll use some of the liquid to finish the salad.  Add the calamari and poach just until they are firm and tender, about 3 minutes.  If in doubt, bite into one ring - it should be springy but tender, not chewy or tough.  Doesn’t overcook the calamari or it will become tough.  Fish out the calamari and add them to the shrimp.

Bring the court bouillon to a boil.  Stir in the mussels, cover the pot, and cook until the shells open and the mussels are firm but not tough - about 4 minutes.  Remove with a skimmer and add to the other poached seafood; when the mussels are cool enough, pluck the meat from the shells directly into a large serving bowl.

Make the salad:  Transfer the cooled shrimp and calamari to the bowl with the mussels, shaking off any peppercorns as you do.  Add the celery, parsley, and garlic, then pour in the olive oil and vinegar.  Toss until mixed, drizzling in some of the reserved cooking liquid to taste.  Season the salad to taste with salt and crushed red pepper.  The salad should be very moist and glistening with dressing.  If not, add dash of olive oil and vinegar and a little more of the cooking liquid. Let the salad stand at room temperature about 30 minutes, tossing once or twice.  Check the seasoning and toss well just before serving.

SHRIMP SCAMPI & LINGUINI

I have talked about the Christmas Eve celebrations my family has had throughout the years in earlier posts on the blog. My family always makes the Feast of the Seven Fishes, a long standing tradition in every Italian household enjoyed by one and all.  Last week I shared with you one of my all time favorite recipes for spicy mussels.  Today I am going to share one of my father’s favorite dishes, shrimp scampi with linguini.

Always a crowd pleaser, especially for my father! In my father’s case, throw anything over linguini and he is pleased. He is the only person I know that could eat oil and garlic over linguini every night for dinner and be satisfied.  Irwin, on the other hand - make him oil and garlic and give it to him for a meal...well, let’s just say that was never happening in the Green household.

Shrimp in my house is always a huge hit, no matter how it is made.  Fried, broiled, sautéed in a sauce over spaghetti, stuffed - any way you would make them.  In my house you had better make sure to have twice as much as you need on hand, because the shrimp is always the first food item to be finished off.

I have given you two recipes from my family’s Christmas Eve Feast of the Seven Fishes so far.  Only five more dishes to go and you will have the complete feast.  A couple of side notes; make sure to have a loaf or two of good crusty bread to soak up the sauce, and a fantastic bottle of wine - you might need more than one bottle because, what goes better with Italian seafood than wine!?    Remember, it does not have to be Christmas Eve for you to make this quick, light dish.

Shrimp Scampi With Linguini

 Ingredients

·         1 pound linguini (fresh pasta works even better)

·         4 tablespoons butter

·         4 tablespoons extra virgin olive oil, plus more for drizzling

·         1 large shallot, finely diced

·         5 cloves garlic, sliced

·         Pinch red pepper flakes, optional

·         20 large shrimp, about 1 pound, peeled and deveined, tail on

·         Kosher salt and freshly ground black pepper

·         1/2 cup dry white wine

·         1 lemon, juiced

·         1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water.

Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

PORTOBELLO LASAGNA ROLLUPS

I started to go through some of the e-mails I received over the last couple of weeks last night, and I had a lot of requests for food items which could be put on a buffet table that won’t break the budget and would have some staying power.  When you choose items for a buffet, you want to choose items your guests can serve themselves relatively easily and which will give you good portion control.  Keep those two things in mind and you should do just fine when planning a menu.

For years my house was the place to be on Christmas day for a variety of reasons.  This meant not only having a house full of people but, in my family, that meant having food out all day long.  Starting off with the cold antipasto platter which stayed on the dining room table for most of the day followed up by the hot food later on in the afternoon.  So I always had to make sure the food not only stayed hot but also looked fantastic.  This was not an easy task with my family who are huge foodies.

When I am setting up a buffet I always make sure to have a few backup portions in the kitchen of whatever I am putting on the buffet table just in case there is a run on my entrée and someone takes more than one portion.  I never leave myself short because it could be a disaster to run out of food.  If the extra food in the kitchen is not used, don’t worry, it will not go to waste.  I am sure one of your guests will appreciate a goodie bag to take home with them.

Another tip - and this is huge - make sure to keep extra gravy or sauce in the kitchen for your dishes.  Keeping food warm in a chafing dish or sitting on a buffet table for any length of time tends to dry food out, and dry food does not look pleasant.  With the extra sauce or gravy you can always freshen food items up.  Nothing is more unappealing than a buffet table with dried up food items on it.  Remember, guests will eat with their eyes first and your dishes should be eye catching and appealing.

Make sure to have serving utensils readily available for guests to serve themselves; dishes and cutlery should be close to the food along with napkins.  I always found it better to separate the beverages from the food.  I found that guests who have to juggle plates of food while trying to get something to drink is not a good combination.  You want to make it as easy as possible for your guests, and having people running all over the place for cutlery and other items will only promote mass confusion.  I also liked to spend time with my family, not running back and forth to the kitchen, so I make sure everything my guests will need is right at hand.

Portobello lasagna rollups will give you a lot of bang for your buck.  Adding the mushrooms to the rollups will give you that rich meaty taste without the cost involved using meat; it will also satisfy for your guests who do not eat meat.  The mushrooms are a new addition for me, I always made these rollups with spinach and cheese, but the last couple of times I made them, I added the mushrooms for the added depth and flavor and they were a huge hit.

Portobello Lasagna Rollups

Ingredients

·         12 whole wheat lasagna noodles (about 3/4 pound)

·         2 teaspoons olive oil

·         12 ounces portobello mushrooms, chopped (about 4 portobello mushrooms, make sure to clean the insides of the mushrooms out the gills )

·         1/2 teaspoon salt

·         4 cups easy tomato sauce, recipe follows

·         1 (15-ounce) container ricotta cheese

·         1 (10-ounce) package frozen chopped spinach, thawed and drained well

·         1 egg, lightly beaten

·         Freshly ground black pepper

·         Pinch ground nutmeg

·         ½ cup grated parmesan

·         ½ cup grated mozzarella cheese (about 2/3 cup)

·       

  Easy Tomato Sauce:

·         1 tablespoons olive oil

·         1 medium onion, finely chopped

·         2 cloves garlic, minced

·         2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped

·         Fresh chopped basil

·         3 tablespoons tomato paste

·         1 teaspoon dried oregano

·         Salt and pepper

·     

    Directions

Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes.  Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles.  When the noodles are used, cover with remaining sauce and top with mozzarella.

Bake until golden brown and bubble, when the rollups come out of the over, add some chopped basil to the top for some add flavor.