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www.RecipeFaire.com Presents:
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Wild Mushroom and Pasta Mold
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by:
Mary Briscoe
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Wild Mushroom and Pasta Mold Recipe is baked pasta shapes in a golden crumb coating layered with béchamel sauce and mushrooms with dried mixed herbs, Parmesan cheese, nutmeg, olive oil and parsley in creating this tasty pasta recipe.
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INGREDIENTS
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7 ounces pasta shapes
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2 1/2 cups milk
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1 bay leaf
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small onion stuck with 6 cloves
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4 tablespoons butter
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3 tablespoons bread crumbs
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2 teaspoons dried mixed herbs
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1/3 cup all-purpose flour
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1/4 cup freshly grated Parmesan cheese
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fresh nutmeg, grated
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salt and freshly ground black pepper
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2 eggs, beaten
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1/2 ounce dried porcini mushrooms
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12 ounces button mushrooms, sliced
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2 garlic cloves, crushed
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2 tablespoons olive oil
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2 tablespoons chopped fresh parsley
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DIRECTIONS
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1:
Boil the pasta according to the instructions on the package. Drain and set aside. Heat the milk with the bay leaf and clove-studded onion and let stand for 15 minutes. Remove bay leaf and onion. Melt the butter in a saucepan and use a little to brush the inside of a large oval baking dish. Mix the crumbs and mixed herbs together and use them to coat the inside of the dish.
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2:
Stir the flour into the butter, cook for a minute, then slowly add the hot milk to make a smooth sauce. Add the cheese, nutmeg, seasoning and cooked pasta. Cool for 5 minutes, then beat in the eggs. Soak the porcini in a little hot water until they are soft. Reserve the liquid and chop the porcini.
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3:
Fry the porcini with the sliced mushrooms and garlic in the olive oil for about 3 minutes. Season well, stir in the liquid and reduce down. Add the parsley.
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4:
Spoon a layer of pasta into the dish. Sprinkle on a layer of the mushrooms, then more pasta and so on, finishing with pasta. Cover with greased foil. Heat the oven to 375°F and bake for 25 to 30 minutes. Let stand for 5 minutes before turning out to serve.
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