Serves: 8

Baked Pasta with Roasted Wild Mushrooms in a Creamy Thyme Sauce

Serves: 8

1 pound portobello mushrooms, stems trimmed, sliced or chopped into 1-inch pieces (see Note)
1 pound cremini mushrooms, stems trimmed, sliced or chopped into 1-inch pieces (see Note)
8 ounces shiitake mushrooms, stems trimmed, sliced or chopped into 1-inch pieces (see Note)
1 large sweet yellow onion, diced
1/4 cup plus 2 tablespoons olive oil, divided
2 tablespoons chopped fresh thyme or 2 teaspoons dried
4 cloves garlic, minced
Freshly ground black pepper
1 cup heavy cream
1 pound shaped pasta, like penne, farfalle (bows), rotelle (little corkscrew shapes), conchiglie (shells), fusilli (spirals), or ziti
1 cup grated Parmesan cheese, divided

1. Place a rack in the middle of the oven and preheat it to 425 degrees F.
2. In a rimmed baking sheet, tray, or large roasting pan, thoroughly combine the mushrooms, onion, 1/4 cup of the olive oil, thyme, garlic, and a generous amount of salt and pepper. Roast for 10 minutes. Remove from the oven and gently stir. Roast another 5 minutes. Add the cream, stir well, and roast another 5 minutes, or until the cream begins to thicken and the mushrooms are tender. Remove from the oven and season to taste.
3. Meanwhile, bring a large pot of lightly salted water to boil over high heat. Add the pasta and cook about 10 minutes, or until al dente or almost tender (the pasta will be baked as well so you don’t want to overcook it). Drain. Place the pasta back in the pot and toss with the remaining 2 tablespoons oil, and salt and pepper to taste.
4. Pour the hot mushroom sauce on top of the pasta and gently mix. Add 1/4 cup of the cheese and gently mix.
5. The pasta can be served in 1 large gratin dish or ovenproof baking dish, but it’s much more elegant served in 8 individual (2-cup) gratin dishes or ramekins. Sprinkle the top of each ramekin or the large gratin dish with the remaining cheese. The dish(es) can be covered and refrigerated for several hours up to this point.
6. Bake the pasta in the 425-degree oven for 5 to 10 minutes, depending on the size of the dish, or until it hot and the cheese is bubbling.

Note: To clean the mushrooms, simply wipe the dirt off with a damp paper towel.

From Stonewall Kitchen Winter Celebrations.

From the Cookbook

Stonewall Kitchen Winter Celebrations

Stonewall Kitchen Winter Celebrations

Photos By: Jim Stott
Photo By: Jim Stott

Find a Recipe


Search recipes by keyword: Search

enter valid email address