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Macaroni Gratin with Wild Mushrooms

Source: Casual Cuisines of the World - Bistro
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 6
Wild mushrooms are an extremely popular addition to any bistro repertoire. Here, they are prepared simply with pasta, shallots and fresh herbs. If good-quality wild mushrooms prove difficult to find, substitute 9 ounces (280 g) assorted dried ones; reconstitute dried mushrooms in cold water to cover for a few hours, then drain well and squeeze out any excess liquid before using.
1 1/2 cups dried elbow macaroni
2 tablespoons olive oil
2 tablespoons chopped shallots
5 oz fresh chanterelle mushrooms, brushed clean and trimmed
4 oz  fresh shiitake mushrooms, brushed clean and trimmed
2 oz fresh oyster mushrooms, brushed clean and trimmed
salt and freshly ground pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 cups finely shredded swiss cheese
Macaroni Gratin with Wild Mushrooms Recipe at
Preheat a broiler (grill).

Fill a large saucepan three-fourths full with water and bring to a boil. Add the macaroni and return to a boil. Cook the macaroni until slightly tender to the bite, about 5 minutes.

Meanwhile, in a large saute pan over medium-low heat, warm the olive oil. Add the shallots and saute until translucent, about 2 minutes.

Cut any large mushrooms in half. Add all the mushrooms and salt and pepper to taste to the saute pan and saute over medium heat until the mushrooms are soft and slightly browned, 4-5 minutes.

When the pasta is done, drain it immediately and add it to the saute pan holding the mushrooms. Add the chives and parsley and stir to mix. Taste and adjust the seasoning.

Transfer the mixture to a flameproof 9-inch gratin dish with 2-inch sides or individual gratin dishes. Sprinkle the Swiss cheese evenly over the top.

Place under the broiler just until the cheese melts, about 2 minutes. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 286
Fat. Total: 16g
Fiber: 2g
Carbohydrates, Total: 22g
Sodium: 109mg
% Cal. from Fat: 50%
Cholesterol: 35mg
Protein: 15g
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Joan Reviewed: 11/23/2012
Not a keeper
Ingredients looked good, but this lacked flavor and was dry.
22 people gave this Cheers. Click here to Cheer this review. Report Violation
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