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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Meya Simpson
[email protected]I can't wait to try this recipe!
Timothy Barnes
[email protected]This is one of my favorite recipes. I make it all the time.
Matt Mastro
[email protected]I made this recipe for my dinner party and it was a huge success. Everyone loved it!
LaTonja Sharpe-Shaw
[email protected]This dish is so comforting and satisfying.
Md Rakib Islam
[email protected]I love the crispy cheese topping on this gratin.
Suvaan Changur
[email protected]This recipe is perfect for a potluck. It's easy to make and can be served hot or cold.
Jake Pearce
[email protected]I'm a vegetarian, so I omitted the chicken from this recipe. It was still very good.
Nabila Nuha
[email protected]I'm allergic to mushrooms, so I substituted them with zucchini. It turned out great!
Lenka Cicmilovic
[email protected]The pasta was overcooked, but the mushrooms were delicious.
Uwumukiza Patrick
[email protected]I found this recipe to be a bit bland. I added some extra spices to give it more flavor.
Rehana Hameed
[email protected]The gratin was a little too cheesy for my taste, but overall it was a good dish.
Sechele Bruce
[email protected]This dish is so rich and flavorful. I highly recommend it.
Eleen Shuman
[email protected]I've made this recipe several times now, and it's always a hit. My friends and family love it.
Sekum Maxwell
[email protected]This is a great recipe for a weeknight dinner. It's quick and easy to make, and it's also very affordable.
Joel Samkange
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The cheese and pasta were cooked perfectly.
Vusi Cebo
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Abdul Basit Ghulam Sabir
[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.