Recipe Archives->Pasta->Mushroom Macaroni

Macaroni and Wild Mushroom Gratin
Serves 4.
                                                                                 
1/2 pound small elbow macaroni
1/2 pound oyster mushrooms, chopped into 1/2-inch or smaller pieces
1/2 pound shiitake mushrooms, chopped into 1/2-inch or smaller pieces
1/2 pound chanterelle mushrooms, chopped into 1/2-inch or smaller pieces
4 garlic cloves, finely chopped
3 shallots, finely chopped
4 tablespoons olive oil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 pound coarsely grated cheese (Swiss or Parmesan)

Preheat oven to 350 degrees. Cook the macaroni in 2 quarts salted
rapidly boiling water until al dente. Drain and rinse with cold
water; set aside.

While the macaroni is cooking, saute the mushrooms , garlic and
shallots in the olive oil until golden brown, 3 or 4 minutes, then
add the chives and parsley.

Toss the drained macaroni with the mushrooms and arrange in an
oven-safe dish.

Bake for 10 minutes, stirring occasionally, until the mixture is
heated through.  Remove from the oven, sprinkle with the cheese and
broil for 1 or 2 minutes, just unti the cheese is melted and has
browned.

Printable version: mushroom-macaroni.txt.