Spiced Lamb And Mushroom Penne Gratin Recipes

SPICED LAMB AND MUSHROOM PENNE GRATIN RECIPE

Steps:

• Preheat the oven to 375°F.
• Coat the bottom of a large (approximately 12-inch) oven-safe sauté pan with olive oil. (A cast iron pan is perfect.) Place it over medium heat and add the onions and garlic. Cook until the onions are caramelized and soft, about 15 minutes.
• Add a bit more oil, turn the heat to medium-high and add the mushrooms. Cook, stirring often, until they're golden brown, about 15 minutes.
• Turn the heat back to medium and add the ground lamb, breaking it up into smaller pieces. Cook, stirring from time to time just until it's cooked through, about 7 minutes.
• Sprinkle with salt and pepper, and add the cinnamon, oregano, all spice, and cloves. Mix and let this simmer until it's very aromatic, about 30 seconds.
• Add the tomatoes and wine and stir to blend. Turn the heat to high and bring to a boil. Then reduce the heat to low and simmer gently for about 10 minutes. Mix in the fresh thyme and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
• Add the cooked Penne and ½ cup of each of the two cheeses. Mix so that all of the ingredients are evenly blended together.
• Combine the remaining ½ cup of each cheese with the bread crumbs and sprinkle this mixture on top. Drizzle the entire surface lightly with olive oil.
• Place the pan in the preheated 375°F oven for 30 minutes.
• Remove from the oven and serve.

MOROCCAN STYLE MUSHROOM AND LAMB

Steps:

• Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped
• Heat oil in a large saucepan over medium heat. Add onion, garlic and spice mix, cook for 5 minutes or until softened. Add mushrooms, increase heat to high, and cook for 5 minutes or until moisture has almost evaporated
• Add lamb mince, cook, breaking up mince with wooden spoon, until mince is evenly browned. Stir in tomatoes, tomato passata and chickpeas. Bring to a simmer, then simmer, uncovered for 10 minutes or until thickened. Stir in dates, simmer for a further 3 minutes. Stir in pomegranate juice, taste and season
• Transfer the mince mixture to a serving platter. Scatter pomegranate seeds and pistachios. Top with labneh, mint and coriander. Serve with flatbread

SAUSAGE AND MUSHROOM PENNE GRATIN

Steps:

• Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
• Preheat broiler.
• Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
• Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
• Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
• Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.