Mushroom Pasta Gratin Food

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

MUSHROOMS AU GRATIN

Steps:

• In a large skillet, saute mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. , Combine the flour, sour cream, pepper and nutmeg until smooth; stir into mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley.

MUSHROOM PASTA GRATIN

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.

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.

FANTASTIC MUSHROOMS AU GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Grease a shallow baking dish.
• In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
• In a small bowl, blend together sour cream, salt, pepper and flour.
• Add to the mushrooms in the pan.
• Heat until JUST beginning to boil.
• Transfer to a baking dish.
• Sprinkle with chopped parsley and cheese.
• Bake for about 10-15 minutes.

PASTA GRATIN WITH BOURSIN AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees.
• Cook penne pasta according to package instruction to al dente stage. Drain and set aside.
• Whisk milk, flour, salt and pepper in a medium saucepan. Bring to boil, whisking often. Add half of Boursin cheese, and cook, whisking constantly, until thickened, about 2 minutes. Remove from heat.
• Coat six 10 oz. gratin dishes with butter. Set on a rimmed baking sheet at least 1" apart.
• Toss mushroom, pasta and cheese sauce mixture in a large bowl. Divide among prepared gratin dishes. Sprinkle each with bread crumbs and dot with remaining Boursin cheese.
• Cover each dish with foil. Bake until mushrooms are tender, 25-30 minutes. Remove foil. Bake until breadcrumbs are browned, about 7 minutes more. Transfer to wire rack. Allow to cool for 5 minutes.