WILD MUSHROOM AND PASTA GRATIN
Categories Mushroom Bake Vegetarian
Yield Serves 4 as a main course, 6 to 8 as a side dish.
Number Of Ingredients 12
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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cookie run
[email protected]I'm a huge fan of mushrooms and this gratin is one of my favorite ways to enjoy them. It's rich, flavorful, and has a perfect balance of cheese and pasta.
Toni Bucuku
[email protected]This gratin is a great way to impress your guests. It's a beautiful and delicious dish that's sure to be a hit.
music chipmunk
[email protected]I'm not a big fan of gratins, but this one is an exception. It's cheesy, flavorful, and has a great texture. I will definitely be making this again.
Ayaz Ahmad
[email protected]This gratin is a great make-ahead meal. I made it the night before and then baked it the next day. It was just as good as if I had made it fresh.
Md Toyoub
[email protected]I love the crispy cheese crust on top of this gratin. It's the perfect finishing touch to this delicious dish.
April Holder
[email protected]This gratin is a great way to use up leftover mushrooms. I had some leftover cremini mushrooms and they worked perfectly in this recipe.
Kevin Wilson
[email protected]I'm a vegetarian and I love this gratin. It's a hearty and satisfying meal that's also meat-free.
Chidinma Oliver
[email protected]This gratin is a great way to get kids to eat their vegetables. My kids loved the pasta and cheese, and they didn't even notice the mushrooms.
Muinde doreen
[email protected]I made this gratin for a dinner party and it was a huge success! Everyone loved it and asked for the recipe.
Tajwan Tarheb islam
[email protected]I served this gratin with a side salad and it was a perfect meal. It's also a great dish to take to a potluck or party.
Md Sipu Ahmed
[email protected]This gratin is a great way to use up leftover pasta. I had some leftover spaghetti and it worked perfectly in this recipe.
Nene Nick
[email protected]I had some trouble finding wild mushrooms, so I used button mushrooms instead. The gratin still turned out great, but I think it would have been even better with wild mushrooms.
Ezugwu Chibuzo (Pie rex)
[email protected]This gratin was a little too cheesy for my taste. I think I would use less cheese next time.
Cintia Abarca
[email protected]I'm not a big fan of mushrooms, but this gratin changed my mind! The mushrooms were cooked perfectly and had a great flavor. I will definitely be making this again.
Borhan Birhan
[email protected]I added some extra vegetables to this gratin, like spinach and zucchini. It turned out great and was a healthy and delicious way to get my veggies in.
Saeed Hashmi
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find. The gratin turned out great and was a delicious weeknight meal.
SASO Ahmed
[email protected]This wild mushroom and pasta gratin was a hit with my family! The combination of mushrooms, pasta, and cheese was perfect, and the gratin was cooked to perfection. I will definitely be making this again.