Cheesy Mixed Pasta Casserole with Mushrooms

  1. In a heatproof glass measuring cup, cover dried porcini mushrooms with 1 cup of boiling water.
  2. Let stand until the mushrooms are soft, about 20 minutes.
  3. Drain and reserve 3/4 cup of the porcini soaking liquid.
  4. Finely chop the mushrooms.
  5. Preheat the oven to 375.
  6. In a large pot of boiling salted water, cook the mixed pasta until just shy of al dente, about 10 minutes; drain.
  7. Meanwhile, in a large saucepan, melt 4 tablespoons of the butter.
  8. Add the flour and cook over moderate heat, stirring, until smooth, about 1 minute.
  9. Whisk in the reserved porcini liquid and the milk.
  10. Bring to a simmer and cook over moderately low heat until thickened, about 5 minutes.
  11. Stir in the cream and chopped porcini mushrooms.
  12. Scrape into a large bowl.
  13. In a large skillet, melt the remaining 2 tablespoons of butter.
  14. Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned in spots, about 5 minutes.
  15. Add the mushrooms to the porcini sauce.
  16. Stir in the pasta and fontina cheese and season with salt and pepper.
  17. Scrape the pasta into an 8 1/2-by-12-inch baking dish.
  18. Sprinkle with the Parmigiano-Reggiano and bake for about 35 minutes, until golden and bubbly.
  19. Let stand 5 minutes before serving.

porcini mushrooms, pasta, unsalted butter, allpurpose, milk, heavy cream, shiitake mushroom, white button mushrooms, kosher salt, fontina cheese, cheese

Taken from www.foodandwine.com/recipes/cheesy-mixed-pasta-casserole-mushrooms (may not work)

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