Best Mushroom Pasta Gratin Recipes

MUSHROOM PASTA GRATIN

Mushroom Pasta Gratin image

This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. It makes for a rich, yet not overly heavy pasta gratin that is perfect for entertaining or just for indulging by yourself. :) I made a few modifications from the original recipe and this was the result. I hope youll like it as much as we do. If you like, try other vegetables or herbs and spices to vary this according to your taste.

Provided by Lalaloula

Categories Penne

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
300 g brown button mushrooms, cleaned and sliced (or mixed mushrooms)
1 onion, chopped (half of it comes from the bechamel sauce if using my recipe)
1 garlic clove, sliced
1/4 teaspoon dried rubbed sage
1/2 teaspoon dried rosemary
1/4 teaspoon fresh ground black pepper
1/8 teaspoon chili powder
250 g penne pasta, cooked according to package directions (whole wheat is fine)
1 mozzarella cheese, ball cubed (low-fat works fine)
3 tablespoons camembert cheese, cubed (low-fat works fine)
500 ml bechamel sauce (recommended Basic Béchamel Sauce With Lots of Flavour)
5 tablespoons cheese, grated (I used a mix of 4 cheeses, use your favourite)

Steps:

In a frying pan heat the olive oil over medium heat. Add the sliced mushrooms, onion and garlic. Fry until slightly browned. Add sage, rosemary, black pepper and chilli powder. Set aside.
In your baking dish (it should hold about 1.5 l/6 cups) combine mushroom mixture, pasta, mozzarella and camembert.
Pour the béchamel sauce over it and sprinkle with the shredded cheese.
Bake in the pre-heated oven at 180°C/350°F for about 30 minutes or until nicely browned on top and sauce is bubbling.
Allow to cool for 5 minutes before serving.

WILD MUSHROOM AND PASTA GRATIN

WILD MUSHROOM AND PASTA GRATIN image

Categories Mushroom Bake Vegetarian

Yield Serves 4 as a main course, 6 to 8 as a side dish.

Number Of Ingredients 12

Ingredients

3 ounces dried mushrooms (porcini, morels, etc.)
Fresh wild mushrooms can be used in place of the dried, if available. Domestic (button) mushrooms don't have enough flavor to carry the dish but other varieties (morels, shitakes, portabellos) would work if cut into small pieces and sauteed. You will need about a cup of mushroom pieces.
3 tablespoons sweet butter
1 tablespoon flour
1 cup flavorful chicken stock
1 1/2 cups heavy cream
salt and pepper
dash of nutmeg
2 cloves finely chopped garlic
3 tablespoons chopped fresh parsley
1 pound green fettucine noodles (regular fettucine can be used if green is not available)cooked al dente
1/3 - 1/2 cup freshly grated parmesan cheese

Steps:

Cover the dried mushrooms with boiling water and let soak until soft, about 20 minutes. Carefully drain, saving the liquid, and making sure no grit is in the saved liquid. If using fresh mushrooms, cut into small pieces. To make the sauce: melt 1 tablespoon butter in a medium size saucepan, stir in the flour and blend. Cook for 2 minutes over low heat, stirring so it doesn't burn. Whisk in the stock and the cream and 2 to 3 tablespoons of the reserved mushroom liquid. Season with salt, pepper and nutmeg to taste. Simmer on very low heat (or in a double boiler) for an hour or so, stirring occasionally. Cut the mushrooms into small pieces, making sure no dirt is attached to them. Saute in the butter in a large saute pan for 3 minutes over medium heat. Add the garlic and parsley, saute for 5 minutes. Add the sauce and the fettuccine. Season with salt and pepper. Put fettuccine mixture into a buttered gratin dish. Cover with the parmesan cheese and bake at 400 for 15 - 20 minutes, until the top is crusty and golden.

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