Potato-stuffed Macaroni and Wild Mushroom Gratin

Recipe courtesy of the Mushroom Council and mushroominfo.com


Yield: 4 servings


4 oz each, assorted mushroom varieties: Cremini, oyster, shiitake, button, coarsely chopped
2 oz olive oil
2 shallots, chopped fine
2 tbsp assorted herbs, chopped fine: rosemary, basil, thyme, parsley, and or sage
1 cup heavy cream
½ cup cooked ziti pasta
3 tbsp Panko bread crumbs
2 cloves garlic, smashed and worked into paste
2 tbsp parmesan cheese
12 small red bliss potatoes, blanched or roasted, halved and scooped.
Salt and fresh ground pepper


Preheat oven to 300 degrees. Heat a medium size sauté pan and add the olive oil. Toss in the mushroom mix, lightly sauté and season with salt and fresh pepper. Add the shallots and toss. Cook gently until almost soft and golden brown. Add the cream and simmer to half. Add the pasta. Bring to boil. Season again. Stir in the herbs and set aside to cool.

Mix the Panko bread crumbs, parmesan and garlic together. Season lightly. Mound one tbl of mushroom macaroni and cheese mix into each of the bliss potatoes. Sprinkle with the garlic mix. Roast at 300 degrees for 20 minutes. Turn up the heat and broil to lightly brown the crumb mix.


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