Peeping Mushroom Pasta

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups lukewarm milk, plus more as needed
• 1/4 onion, peeled
• 1 whole clove
• 1 bay leaf
• 9 ounces rigatoni pasta
• Pinch of freshly ground nutmeg
• Sea salt and white pepper
• 2 tablespoons whole-grain mustard
• 3 1/2 ounces Gruyere, parmesan or other hard cheese, grated
• 6 ounces mixed enoki or shimeji mushrooms, trimmed and torn into single mushrooms
• Finely chopped fresh parsley for serving

1. Melt the butter in a medium frying pan over medium heat.
2. Add the flour and mix to form a paste, cooking it for 2 minutes.
3. Remove from the heat and let cool for 2 minutes, then gradually add the milk, whisking continuously.
4. Place the pan back over medium heat; add the onion, clove, and bay leaf; and simmer gently for 10 minutes, whisking frequently.
5. If the sauce becomes too thick, whisk in a little more milk 1 tablespoon at a time until saucy.
6. Preheat the oven to 350F.
7. Bring a stockpot of salted water to a boil.
8. Put the pasta in the water and cook for 2 minutes less than the package instructions say.
9. Finish the sauce by removing the onion, clove, and bay leaf, then adding the nutmeg and seasoning with salt and white pepper.
10. Stir in the mustard and half the cheese.
11. Bake for 20 to 25 minutes, or until the cheese is golden and bubbling.
12. Serve with a sprinkle of finely chopped parsley on top.

butter, allpurpose, milk, onion, clove, bay leaf, rigatoni pasta, ground nutmeg, salt, wholegrain mustard, gruyere, mixed enoki, parsley

Taken from www.foodrepublic.com/recipes/peeping-mushroom-pasta/ (may not work)