• Cooking Time: 30 minutes
  • Servings: 4-6
  • Preparation Time: 25 minutes



  • 2 Tbls. fresh parsely, coarsely chopped
  • 4 slices day old Italian bread, cut into cubes
  • 2 Tbls. melted butter
  • 1/2 lb. whole wheat penne, cooked and drained
  • 1/2 oz. dried lobster mushrooms
  • 1/2 c. mushroom puree
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • olive oil
  • 1 cup milk
  • 1 cup half and half
  • 1 egg, beaten
  • 1/2 cup smoked Gouda, grated
  • 1/2 cup sharp Cheddar, grated
  • kosher salt
  • freshly ground black pepper
  • hot sauce (we looove Frank's Red Hot!)


  • Preheat oven to 350 degrees.
  • In a food processor, pulse Italian bread and parsley until very coarse crumbs form.
  • Season with salt and pepper.
  • Toss with melted butter and set aside.
  • In a small pot, bring 2 cups of water to a boil. Remove from heat, add dried mushrooms and steep for 20 minutes.
  • Remove with a slotted spoon and set aside.
  • In a large, deep sauté pan, heat a little olive oil over medium high heat.
  • Add shallots and garlic and cook until tender.
  • Add mushroom puree and cook 2 minutes.
  • Stir in cream and milk and bring to a simmer.
  • Cook 25-30 minutes until sauce begins to thicken.
  • Spoon a small amount of sauce into a small bowl.
  • Whisk in beaten egg slowly. Return egg mixture to the pot and remove from heat.
  • Stir in lobster mushrooms, pasta and cheese.
  • Season with salt, pepper, and hot sauce if desired.
  • Spoon into a 9x9 baking dish and cover with bread crumbs.
  • Bake for 25 minutes or until top is bubbly and browned.

Categories: Casserole  Dinner  Lunch  Main Dish  Pasta 
© 2006-2017 BakeSpace, Inc. All Rights Reserved