Here’s an idea for a holiday lunch or dinner. The flavor is really perfect because of the umami taste of both the Parmigiano cheese and the Shiitake mushrooms. You can skip most of the work if you use a prepared bechamel (white) sauce and grated cheese.
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Pasta Gratin with Mushroom and Bechamel Sauce
cakeTags
a mix of portobella archive baked pasta bow ties) butter chopped parsley cremini emmenthal cheese extra-vergin olive oil grated parmigiano cheese italian dish lasagna with mushrooms bechamel sauce parmigiano oven baked pasta parsley pepper salt shiitake mushrooms short pasta (penne white sauce (bechamel)The Recipe
Servings
8
Prep time
30 min.
Cooking time
30 min.
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Ingredients
short pasta (penne,bow ties) 1 box (450 grams)
white sauce (bechamel) 1 lb.
grated parmigiano cheese 4 oz.
emmenthal cheese 4 oz.
a mix of portobella,cremini,shiitake mushrooms 12 oz. 300 grams
chopped parsley 1/4 cup
extra-vergin olive oil 6 tbs.
butter 2 tbs.
salt,pepper
Directions
How to prepare the mushrooms:
wash,dry and chop the mushrooms
put the chopped mushrooms into a pan covered with extra vergin olive oil, add salt and pepper,cover with a lid and let them cook low-medium heat for 15/20 minutes.
in the meantime chop the italian parsley and add it to the mushrooms
in abundant salty water cook the pasta “al dente” (half of the minutes indicated by the box) and drain it. Save some of the pasta water in case you need it the white sauce is too thick . Put the pasta back to the pot.
add half white ( Bechamel) sauce to the mushrooms and use also some of the pasta water if needed. The mix should result quite smooth.
add the mixture to the pasta and mix.
cover the inside of an oven pan with butter, pour half of the pasta in it
add more sauce and cheese to the first layer, add more pasta and finish the top with more white sauce and the rest of the cheese. Add some small pieces of butter on the top and bake for 30 minutes at 400* or till the top turns golden brown.
