Chantrelle Mushroom Pasta Bake
"An amazingly delicious mushroom dish for a vegetarian Thanksgiving or a cozy fall dinner."Serves 8 | Prep Time 30 minutes | Cook Time 15 minutes
Why I Love This Recipe
It reminds me of a walk in the woods in autumn and the coming home to a comfy room and a helping of this mushroom dish as the breezes stir the leaves outdoors. Relaxing and delicious!
Ingredients You'll Need
2 ½ tablespoons butter
14 ounces pasta (I used casarecce but penne or another type will do)
2 small leeks
3 medium cloves garlic, minced
1 pound Chantrelle mushrooms (in a pinch you could try Portobello mushrooms)
1 cup vegetable broth
2 ½ teaspoons fresh sage, or thyme, or a combination of both
¼ teaspoon nutmeg (optional)
½ teaspoon sea salt
½ teaspoon ground pepper
4 ounces mild goat cheese
7 ounces Gruyère cheese (around 1 ½ cups)
4 tablespoons parsley, chopped
Preheat oven to 375ºF. Butter a 12 inch baking dish and set aside
Bring a large pot of water to a boil. Put in pasta with a touch of olive oil.
While the pasta is cooking, chop leeks but slicing and then quartering the slices, using the white parts only. Cut mushrooms into halves or quarters but keep them quite large but not too thick.
In a skillet, melt the butter and when hot, add the leeks, sautéing approximately 3 minutes, until the begin to become translucent. Add garlic and sauté another 1 minute. Add mushrooms and sauté about 4 to 5 minutes, or until you can see their juices.
Check pasta, and remove and drain when done. Raise heat in the skillet and add ½ cup of the vegetable stock and cook down until reduced by ½. You will keep the remaining ½ cup of stock to thin the sauce, if needed.
Stir in sage and/or thyme, nutmeg, salt and pepper.
Put the pasta into a large bowl.
With the mushroom mixture, add the goat cheese, breaking it up and stirring to make a sauce. Thin with the vegetable stock if needed to get the desired consistency. Add this mixture to the pasta and toss to coat.
Put the pasta in the baking dish. Sprinkle the Gruyère over the top. Put in the oven and bake for 10-15 minutes, sprinkling with ½ the parsley about halfway through. Remove from oven, sprinkle with the rest of the parsley. Serve hot and enjoy!
Pairs Well With
A fresh salad