Mushroom Al Forno
|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)|
|Nutmeg||1⁄2 Teaspoon (Or To Taste)|
Soak the porcini .
Drain, reserving the soaking liquid, and finely chop.
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.
Combine drained pasta and mushroom bechamel.
Add 2 tbsp of the parmesan.
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.