Wild mushrooms are an extremely popular addition to any dish. Here, they are prepared simply with pasta, shallots and fresh herbs. If good-quality wild mushrooms prove difficult to find, substitute with 9 ounces (280 grams) 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 ounces fresh chanterelle mushrooms, brushed clean and trimmed
- 4 ounces fresh shiitake mushrooms, brushed clean and trimmed
- 2 ounces 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
Preheat a broiler.
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 sauté pan over medium-low heat, warm the olive oil. Add the shallots and sauté until translucent, about 2 minutes.
Cut any large mushrooms in half. Add all the mushrooms and salt and pepper to taste to the sauté pan and sauté 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 sauté pan with the mushrooms. Add the chives and parsley and stir to mix. Taste and adjust the seasoning.
Transfer the mixture to a heatproof 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.
nutrition information per serving
286 calories; 16g total fat; 35mg cholesterol; 109mg sodium; 22g carbohydrates; 2g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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