Sausage And Mushroom Penne Gratin Recipe Epicuriouscom

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PENNE AND VEGETABLE GRATIN



Penne and Vegetable Gratin image

Categories     Cheese     Pasta     Tomato     Side     Bake     Vegetarian     Casserole/Gratin     Basil     Zucchini     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as main course or 6 as a side dish

Number Of Ingredients 18

1/2 pound penne or other tubular pasta (about 2 1/2 cups)
2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch-thick slices
3/4 pound vine-ripened tomatoes, seeded and chopped (about 1 1/3 cups)
1 cup coarsely grated chilled Fontina cheese (preferably Italian, about 1/4 pound)
1/2 cup packed fresh basil leaves, washed well, spun dry, and chopped
1/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
For sauce
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1/2 pound mushrooms, sliced (about 3 1/2 cups)
1 tablespoon all-purpose flour
2 tablespoons tomato paste
2 cups milk
1/4 teaspoon freshly grated nutmeg
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil

Steps:

  • In a 4-quart kettle bring 3 quarts salted water to a boil. Add pasta and cook, stirring occasionally, 8 minutes. (Pasta will cook more when baked.) Drain pasta in a colander and rinse well under cold water. Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.
  • Preheat oven to 400°F.
  • Make sauce:
  • In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes. Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid. Add flour and cook, stirring, 2 minutes. Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking. Simmer sauce, whisking, 30 seconds.
  • Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.
  • Make topping:
  • In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
  • Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes. Cool gratin 10 minutes before serving.

GRATIN OF PENNE, TURKEY, AND MUSHROOMS



Gratin of Penne, Turkey, and Mushrooms image

Categories     Cheese     Pasta     turkey     Bake     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

12 ounces penne
2 tablespoons (1/4 stick) butter
2/3 cup sliced shallots (about 5)
1 pound mushrooms, sliced
2 tablespoons chopped fresh thyme
1 1/2 cups turkey gravy (preferably homemade)
1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces), divided
1/2 cup whipping cream
3 cups diced cooked turkey meat (about 1 pound)

Steps:

  • Position rack in top third of oven; preheat to 350°F. Butter 13x9x2-inch glass or ceramic baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
  • Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and thyme; sauté until mushrooms are tender and dark brown, about 12 minutes. Add pasta, gravy, 1 cup cheese, and cream to mushroom mixture; stir to blend. Mix in turkey. Season to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake gratin until sauce is bubbling around edges and tips of pasta are golden brown, about 25 minutes. Let stand 5 minutes and serve.

POTATO-MUSHROOM GRATIN



Potato-Mushroom Gratin image

Provided by Bruce Aidells

Categories     Mushroom     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Casserole/Gratin     Parmesan     Fall     Family Reunion     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced

Steps:

  • Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
  • Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.

LINGUINE WITH SAUSAGE, MUSHROOM AND CREAM SAUCE



Linguine with Sausage, Mushroom and Cream Sauce image

Provided by Kathy Grady

Categories     Milk/Cream     Dairy     Mushroom     Pasta     Pork     Sauté     Father's Day     Dinner     Sausage     Spring     Bon Appétit     Massachusetts

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 pound sweet Italian sausages, casings removed
3/4 pound mushrooms, chopped
1/2 teaspoon dried crushed red pepper
3/4 cup (or more) canned low-salt chicken broth
3/4 cup whipping cream
1 pound linguine
1 cup (packed) grated Parmesan cheese (about 3 ounces)

Steps:

  • Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking up large pieces with fork, about 12 minutes. Using slotted spoon, transfer sausage to plate. Add mushrooms and crushed red pepper to drippings in skillet. Cover and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add 3/4 cup broth and cream to skillet and set aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add sausage, mushroom mixture and cheese. Toss over medium heat until sauce coats pasta thickly, adding more broth by 1/4 cupfuls if mixture is dry, about 3 minutes. Season pasta to taste with salt and pepper.

PENNE WITH SAUSAGE, WILD MUSHROOMS AND SPINACH



Penne with Sausage, Wild Mushrooms and Spinach image

Categories     Cheese     Mushroom     Pasta     Sauté     Quick & Easy     High Fiber     Sausage     Spinach     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
3/4 cup chopped shallots
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 10-ounce package ready-to-use spinach leaves
1 1/4 cups canned low-salt chicken broth
3/4 pound penne pasta, freshly cooked
2 cups (about 8 ounces) grated provolone or mozzarella cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.

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