Monday, December 27, 2010

Four Mushroom-Cheese Baked Penne

From cooking club.  I have my doubts when I tried this recipe since my six year old is not really a fan for mushrooms.  But this dish is a HIT.  I chopped the mushrooms so they are just small chunky stuff on the pasta dish and the different cheeses makes it yummy as well.


2 cups water
1 oz. dried porcini mushrooms
2 1/2 to 3 cups whole milk
1 lb. penne (tube-shaped pasta)
1/4 cup unsalted butter
4 oz. button mushrooms, chopped
4 oz. crimini mushrooms, chopped
4 oz. shiitake mushrooms, stems discarded, caps chopped
2 teaspoons minced garlic
1/4 cup all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded Manchego or Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
4 oz. mozzarella cheese, thinly sliced


1. Heat oven to 350°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Bring water and porcini mushrooms to a boil in medium saucepan. Reduce heat to low; simmer, covered, 5 minutes. Remove from heat; let stand, covered, 10 minutes.

2. Remove mushrooms from liquid; chop. Strain soaking liquid through coffee filter to remove any sediment; add enough milk to soaking liquid to measure 4 cups total.

3. Meanwhile, cook pasta according to package directions; drain.

4. Melt butter in large pot over medium heat. Add button, crimini and shiitake mushrooms; cook 10 minutes or until golden brown, stirring frequently. Add garlic; cook and stir 1 minute or until fragrant.

5. Sprinkle mushrooms with flour; reduce heat to low. Cook 5 minutes or until flour is lightly browned, stirring frequently. Stir in milk mixture, cream and salt. Increase heat to medium-high; bring to a boil. Boil gently 3 to 5 minutes or until slightly thickened, stirring occasionally and adjusting heat as necessary.

6. Stir in pasta, shredded mozzarella, cheddar, Manchego, Parmesan, porcini mushrooms and parsley until well-blended. Spoon into baking dish; top with sliced mozzarella. (Recipe can be made to this point 1 day ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.)

7. Bake 35 to 45 minutes or until top is browned and bubbly.

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