Gratin Des Pates Aux Champignons (Wild Mushroom Pasta Gratin)

April 07, 2012 By: Megabeth Category: Main Dishes Print This Post Print This Post

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Sweet bliss. Spring has sprung, the leaves are back on the trees, flowers are blooming and the cycling season is in full swing now.

This French recipe is in honor of Paris-Roubaix. A grueling one-day race featuring some of the best cobbles in the world (or perhaps the worst cobbles depending on if you’re on a bicycle seat or comfy on your couch watching the action).

ArenbergI made this whilst the In-House Taste Tester was doing his own Paris-Roubaix in the streets of Washington DC. (Easy to do with all the post-winter potholes out there.) Upon his return, he opened the door, and was greeted by the warm smells from the kitchen. He immediately remarked, “Oh, something smells good.” And, he soon discovered that it also tasted good, too.

I’ll admit, the gruyere may be a bit of a spurge on the wallet, but worth it as the earthy mushrooms (with the nice little bit of brandy) go perfectly with the flavors of the mixed cheese.

By the way, while Paris-Roubaix may be one of the most difficult races, this recipe is beyond easy leaving you more time to watch this epic race.

Gratin Des Pates Aux Champignons (Wild Mushroom Pasta Gratin)
from The Vegetarian Bistro

  • 1 pound mushrooms, preferably a combination of cepes, portobellos, shiitakes, chanterelles, or other wild or field mushrooms
  • 3 tablespoons butter or olive oil
  • 1/4 cup brandy, port, Marsala, or Madeira
  • 5 shallots, minced
  • 1/2 cup vegetable stock
  • 1 pound small elbow macaroni
  • Salt and pepper to taste
  • 3 to 4 tablespoons minced fresh chives
  • 1 cup (4 ounces) shredded Gruyere
  • 1/2 cup (2 ounces) grated Parmesan cheese

Preheat the oven to 425 degrees. In a large saute pan or skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter or olive oil until they are lightly browned.

Add the spirits, then cook over a high heat for a few moments. Remove from the heat and add the shallots, garlic, and stock. Set aside.

Cook the pasta in a large pot of salted boiling water until al dente. Drain well, then toss with the mushroom mixture, salt, pepper, chives, the remaining 1 tablespoon butter or olive oil, and about a third of the Gruyere and Parmesean.

Spoon into a 12-inch gratin dish, or into individual casseroles. Springkle with the reminaing cheese and bake until bubbly and golden brown. Serve right away.

Paris-Roubaix Photo by:  Walter Bendix Schönflies via flickr








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