Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 lb Shiitake or other wild
- Salt and pepper, to taste
- 1/2 ts Dried thyme, crumbled
- 1/2 ts Dried rosemary, crumbled
- 2 tb Snipped fresh chives or
FOR THE SAUCE
Preparation
Preheat oven to 350 degrees F. In a skillet melt 3 tablespoons of butter. Add shallot and cook, stirring occasionally for 3 minutes, or until softened. Add the mushrooms, salt and pepper, thyme, and rosemary. Cook, stirring occasionally for 2 minutes more or until the mushrooms are lightly golden. Transfer mixture to a bowl and stir in chives or parsley and set aside. Now make the sauce. In a saucepan set over moderately low heat melt butter, add the flour and cook the mixture, whisking, for 3 minutes. Add milk, bring mixture to a simmer, whisking, and simmer, stirring occasionally for 5 minutes or until lightly thickened. Remove saucepan from the heat and stir in the fontina, mozzarella, and gorgonzola and 2/3 cup of the Parmesan cheese, a little at a time, until well combined. Season to taste with salt and pepper. To assemble the gratin; in a large bowl toss the pasta with the mushroom mixture. Add 3/4 of the sauce and stir gently to combine. Using remaining 3 tablespoons of butter, butter a 2 to 3 quart ratin dish arrange pasta and diagonal rows of the tomatoes. Top evenly with remaining sauce. Place in oven and bake for 25 minutes or until bubbling and golden. Yield: 6 servings PASTA MONDAY TO FRIDAY SHOW #PS6511 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 1, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
