Wild Mushroom And Pasta Gratin Recipes

BAKED CHEESY PASTA WITH WILD MUSHROOMS

Steps:

• Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
• Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

WILD MUSHROOM AND BUTTER BEAN PASTA

Steps:

• Put beans in a pot and cover with water by 2 inches. Add bay leaf and 1/2 teaspoon salt and and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Let beans cool to room temperature in cooking liquid and set aside. When cool, taste and correct salt. (If using dried beans, cooking time will be about 1 hour.)
• Prepare a large pot of water for cooking pasta and bring to a boil.
• Put pancetta in a wide, deep skillet over medium-high heat. Add 1 tablespoon olive oil and stir to coat. Let lardons sizzle gently until crisp and golden, about 3 minutes. Add onions, season lightly with salt and cook, stirring, until lightly browned and softened, about 5 minutes. Remove onion mixture from pan and set aside.
• Return pan to stove over high heat and add 2 tablespoons olive oil. When oil is hot, add chanterelles and stir to coat. Season generously with salt and pepper and cook, stirring until lightly browned, about 2 minutes. Turn heat to medium and stir in garlic, crushed red pepper flakes and chopped rosemary. Cook for a minute more and turn off the heat.
• Add a handful of salt to the pasta water, then add rosemary sprig and bring to a full boil. Add bucatini and stir well. Adjust heat to keep pasta cooking briskly. Cook until firmly al dente (you should feel it is not quite done) and drain.
• While pasta is cooking, put skillet of mushrooms back on medium-high heat. Add reserved onion-pancetta mixture and heat through, stirring. Add beans and 1 cup bean cooking liquid and bring to a simmer.
• Add cooked pasta to pan and stir well, coating the pasta with the mushroom-bean mixture. While stirring, let pasta finish cooking, about 1 minute more, adding a little more bean liquid if necessary. Transfer to a wide pasta bowl, sprinkle with parsley and serve. Offer grated Parmesan or pecorino cheese if you wish.