Wild mushrooms are an extremely popular addition to any bistro repertoire. Here, they are prepared simply with pasta, shallots and fresh herbs. If good-quality wild mushrooms prove difficult to find, substitute 9 ounces (280 g) assorted dried ones; reconstitute dried mushrooms in cold water to cover for a few hours, then drain well and squeeze out any excess liquid before using.

Active Time: 20 Minutes

Total Time: 20 Minutes

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Name: Macaroni Gratin with Wild Mushrooms
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 cups dried elbow macaroni; 2 tablespoons olive oil; 2 tablespoons shallots chopped; 5 ounces fresh chanterelle mushrooms brushed clean and trimmed; 4 ounces fresh shiitake mushrooms brushed clean and trimmed; 2 ounces fresh oyster mushrooms brushed clean and trimmed; Salt and pepper and pepper; 1 tablespoon chives chopped fresh; 1 tablespoon italian parsley chopped fresh; 2 cups Swiss cheese finely shredded

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INGREDIENTS

1 1/2 cups dried elbow macaroni
2 tablespoons olive oil
2 tablespoons shallots ; chopped
5 ounces fresh chanterelle mushrooms ; brushed clean and trimmed
4 ounces fresh shiitake mushrooms ; brushed clean and trimmed
2 ounces fresh oyster mushrooms ; brushed clean and trimmed
Salt and pepper ; and pepper
1 tablespoon chives ; chopped fresh
1 tablespoon italian parsley ; chopped fresh
2 cups Swiss cheese ; finely shredded

Servings

INSTRUCTIONS

Preheat a broiler (grill).

Fill a large saucepan three-fourths full with water and bring to a boil. Add the macaroni and return to a boil. Cook the macaroni until slightly tender to the bite, about 5 minutes.

Meanwhile, in a large saute pan over medium-low heat, warm the olive oil. Add the shallots and saute until translucent, about 2 minutes.

Cut any large mushrooms in half. Add all the mushrooms and salt and pepper to taste to the saute pan and saute over medium heat until the mushrooms are soft and slightly browned, 4-5 minutes.

When the pasta is done, drain it immediately and add it to the saute pan holding the mushrooms. Add the chives and parsley and stir to mix. Taste and adjust the seasoning.

Transfer the mixture to a flameproof 9-inch gratin dish with 2-inch sides or individual gratin dishes. Sprinkle the Swiss cheese evenly over the top.

Place under the broiler just until the cheese melts, about 2 minutes. Serve immediately.

NOTES

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Macaroni Gratin with Wild Mushrooms

1 1/2 cups dried elbow macaroni 
2 tablespoons olive oil 
2 tablespoons shallots chopped
5 ounces fresh chanterelle mushrooms brushed clean and trimmed
4 ounces fresh shiitake mushrooms brushed clean and trimmed
2 ounces fresh oyster mushrooms brushed clean and trimmed
  Salt and pepper and pepper
1 tablespoon chives chopped fresh
1 tablespoon italian parsley chopped fresh
2 cups Swiss cheese finely shredded

Preheat a broiler (grill).
 
Fill a large saucepan three-fourths full with water and bring to a boil. Add the macaroni and return to a boil. Cook the macaroni until slightly tender to the bite, about 5 minutes.
 
Meanwhile, in a large saute pan over medium-low heat, warm the olive oil. Add the shallots and saute until translucent, about 2 minutes.
 
Cut any large mushrooms in half. Add all the mushrooms and salt and pepper to taste to the saute pan and saute over medium heat until the mushrooms are soft and slightly browned, 4-5 minutes.
 
When the pasta is done, drain it immediately and add it to the saute pan holding the mushrooms. Add the chives and parsley and stir to mix. Taste and adjust the seasoning.
 
Transfer the mixture to a flameproof 9-inch gratin dish with 2-inch sides or individual gratin dishes. Sprinkle the Swiss cheese evenly over the top.
 
Place under the broiler just until the cheese melts, about 2 minutes. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 6 Servings

Calories: 270
Calories from Fat: 105 (39%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.7g
Cholesterol 33.1mg		10 %
Sodium 102mg		4 %
Potassium 357.7mg		9 %
Total Carbohydrate 26g		8 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 24.6g
Protein 15g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 270

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