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Mushroom Al Forno

Fettuccine.Inn's picture
Ingredients
  Dried porcini mushrooms 1 Ounce (25 Grams)
  Extra virgin olive oil 1 Tablespoon
  Butter 1 Ounce (30 Grams)
  Brown mushrooms/Wild mushrooms 8 Ounce, finely sliced (250 Grams)
  Fresh thyme/1/2 teaspoon dried thyme leaves 1 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Dried pasta 1 Pound (500 Grams)
  Freshly grated parmesan 6 Tablespoon
For bechamel sauce
  Butter 2 1⁄2 Ounce (75 Grams)
  Flour 4 1⁄2 Tablespoon
  Milk 1 1⁄4 Pint (750 Milliliter)
  Salt To Taste
  Pepper To Taste
  Nutmeg 1⁄2 Teaspoon (Or To Taste)
Directions

Soak the porcini .
Drain, reserving the soaking liquid, and finely chop.
Set aside.
Preheat oven to 200°C (400°F) Gas 6.
For bechamel, melt butter over medium heat in a heavy saucepan.
Whisk in flour and cook until foaming, about 1 minute.
Remove from heat and gradually pour in milk, whisking constantly.
Return to heat and cook, whisking constantly, until sauce thickens, about 2 minutes.
Bring to the boil and remove from the heat.
Add salt, pepper and nutmeg to taste.
Stir in porcini mushrooms and reserved soaking liquid.
In a small pan, melt butter with oil and add fresh mushrooms, thyme and garlic.
Cook over medium-high heat, stirring frequently, until mushrooms are just coloured, 5 minutes.
Remove from heat.
Stir in to bechamel.
Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite.
Drain.
Combine drained pasta and mushroom bechamel.
Add 2 tbsp of the parmesan.
Toss.
Place in a buttered 30cm x 20cm x 7.5cm (12in x 8in x 3in) oven-proof dish.
Sprinkle the remaining parmesan over top.
Bake until golden and bubbling, 10 minutes.
Leave to stand for 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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