Baked Cheesy Pasta With Wild Mushrooms Recipes
BAKED PENNE PASTA WITH WILD MUSHROOM RAGOûT
Categories Mushroom Pasta Bake Vegetarian Parmesan Fall Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
- Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add button and shiitake mushrooms and sauté 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
- Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
- Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.
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- In a heatproof glass measuring cup, cover dried porcini mushrooms with 1 cup of boiling water. Let stand until the mushrooms are soft, about 20 minutes. Drain and reserve 3/4 cup of the porcini soaking liquid. Finely chop the mushrooms.
- Preheat the oven to 375°. In a large pot of boiling salted water, cook the mixed pasta until just shy of al dente, about 10 minutes; drain.
- Meanwhile, in a large saucepan, melt 4 tablespoons of the butter. Add the flour and cook over moderate heat, stirring, until smooth, about 1 minute. Whisk in the reserved porcini liquid and the milk. Bring to a simmer and cook over moderately low heat until thickened, about 5 minutes. Stir in the cream and chopped porcini mushrooms. Scrape into a large bowl.
- In a large skillet, melt the remaining 2 tablespoons of butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned in spots, about 5 minutes. Add the mushrooms to the porcini sauce. Stir in the pasta and fontina cheese and season with salt and pepper. Scrape the pasta into an 8 1/2-by-12-inch baking dish.
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