Pasta in a creamy mushroom sauce with a crispy topping

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Traditional macaroni and cheese sauce is enhanced by the addition of rich, sautéed mushrooms. The cheese sauce itself boasts a rich, multifaceted flavor, thanks to the combination of Taleggio (or, if you prefer, Brie) and Pecorino cheeses. Once the sauce has thickened and smoothed on the stovetop, add a sautéed mixture of wild mushrooms (such as oyster mushrooms or shiitake mushrooms) and button mushrooms along with the pasta. This mac and cheese doesn't require baking, but for added crunch, each serving is topped with toasted breadcrumbs and chopped parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g mezzi rigatoni pasta
110 g unsalted butter
0.5 cups premium flour
4 cups whole milk
1/4 teaspoon freshly grated nutmeg
2 tbsp. l. olive oil
450 g of wild mushrooms, such as oyster mushrooms or shiitake mushrooms, stems removed, caps thinly sliced
110 g of champignons, cut into 4 pieces
220 g Taleggio or Brie cheese, diced, rinds removed (about 1.5 cups)
140 g pecorino cheese, grated (about 1.5 cups)
0.5 cups breadcrumbs
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 9 minutes. Drain, reserving about 1/4 cup of the water for the sauce.
Meanwhile, melt 4 tablespoons of butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to form a paste. Cook, stirring, until the paste thickens slightly, about 1 minute. Remove from heat and gradually whisk in the milk until smooth. Bring to a simmer over medium heat, stirring constantly. Reduce heat and simmer, whisking occasionally, until the sauce is smooth, 8-10 minutes. Add nutmeg and season with salt and pepper to taste.

Meanwhile, heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Add half the mushrooms and cook until softened, about 8 minutes. Season with salt to taste. Move to the sides of the skillet and repeat with the remaining mushrooms.
Reduce the heat to low and stir in both cheeses until smooth. Add the mushrooms and pasta and stir, adding more of the pasta water if necessary.
In a skillet over medium heat, melt the remaining 2 tablespoons butter. Add breadcrumbs and fry until golden brown; add parsley. Divide the pasta into eight small bowls. Sprinkle with breadcrumbs.

Categories:

recipe / Main courses / Pasta / Eggs and dairy products / Food Network - recipes

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