Wild Mushroom And Pasta Gratin Recipe

Name: Wild Mushroom And Pasta Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces dried mushrooms (porcini, morels, etc.); Fresh wild mushrooms can be used in place of the dried, if available. Domestic (button) mushrooms don't have enough flavor to carry the dish but other varieties (morels, shitakes, portabellos) woul…; 3 tablespoons sweet butter; 1 tablespoon flour; 1 cup flavorful chicken stock; 1 1/2 cups heavy cream; salt and pepper; dash of nutmeg; 2 cloves finely chopped garlic; 3 tablespoons chopped fresh parsley; 1 pound green fettucine noodles (regular fettucine can be used if green is not available)cooked al dente; 1/3 - 1/2 cup freshly grated parmesan cheese

Servings: persons

3 ounces dried mushrooms (porcini, morels, etc.)
Fresh wild mushrooms can be used in place of the dried, if available. Domestic (button) mushrooms don't have enough flavor to carry the dish but other varieties (morels, shitakes, portabellos) would work if cut into small pieces and sauteed. You will need about a cup of mushroom pieces.
3 tablespoons sweet butter
1 tablespoon flour
1 cup flavorful chicken stock
1 1/2 cups heavy cream
salt and pepper
dash of nutmeg
2 cloves finely chopped garlic
3 tablespoons chopped fresh parsley
1 pound green fettucine noodles (regular fettucine can be used if green is not available)cooked al dente
1/3 - 1/2 cup freshly grated parmesan cheese

1
Cover the dried mushrooms with boiling water and let soak until soft, about 20 minutes. Carefully drain, saving the liquid, and making sure no grit is in the saved liquid. If using fresh mushrooms, cut into small pieces.
2
To make the sauce: melt 1 tablespoon butter in a medium size saucepan, stir in the flour and blend. Cook for 2 minutes over low heat, stirring so it doesn't burn. Whisk in the stock and the cream and 2 to 3 tablespoons of the reserved mushroom liquid. Season with salt, pepper and nutmeg to taste. Simmer on very low heat (or in a double boiler) for an hour or so, stirring occasionally.
3
Cut the mushrooms into small pieces, making sure no dirt is attached to them. Saute in the butter in a large saute pan for 3 minutes over medium heat. Add the garlic and parsley, saute for 5 minutes. Add the sauce and the fettuccine. Season with salt and pepper.
4
Put fettuccine mixture into a buttered gratin dish. Cover with the parmesan cheese and bake at 400 for 15 - 20 minutes, until the top is crusty and golden.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 ounces dried mushrooms (porcini, morels, etc.), Fresh wild mushrooms can be used in place of the dried, if available. Domestic (button) mushrooms don't have enough flavor to carry the dish but other varieties (morels, shitakes, portabellos) would work if cut into small pieces and sauteed. You will need about a cup of mushroom pieces., 3 tablespoons sweet butter, 1 tablespoon flour, and more.

Yes, Wild Mushroom And Pasta Gratin falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom And Pasta Gratin

How did you like this recipe?

Frequently Asked Questions