- 4 ounces (about 2 cups) cavatappi pasta, uncooked
- 1 tablespoon olive oil
- 1 pound assorted mushrooms (such as portabella, crimini, shiitake and oyster), cut into 1/2-inch pieces
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 6 ounces fresh goat cheese
- 1/2 cup shredded mozzarella
- 2 tablespoons fresh rosemary, minced
- 1 tablespoon fresh thyme leaves
Preheat oven to 350 degrees F. Cook pasta according to package directions.
While pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes, or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about 5 minutes. Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt. Stir in mushrooms and pasta and divide among four 1-cup ramekins.
Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes. Remove from oven and let rest for about 5 minutes. Serve warm.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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