Sunday, May 6, 2012

Stuffed mushroom pasta bake


Stuffed mushrooms are one of the best party treats around, so the idea of taking the flavors and ingredients of stuffed mushrooms and putting them into a pasta dish seemed pretty smart to me! I saw a recipe in Gourmet Today that inspired this dish. As soon as I read it, I knew I had to make it. I'd never worked with dried porcini mushrooms before, so I was glad to try a new ingredient, too. My husband and I are big, big mushroom lovers (although I despised them as a kid -- it's funny how your tastes change over time). He is also a beginner at mushroom foraging and I'm looking forward to some of his finds this year. We won't find any porcini mushrooms around here, but they are very flavorful and are perfect in this pasta dish.

We enjoyed this meal a lot. I cut down on the amount of breadcrumbs, and would maybe even cut them back a little further. It really did taste like a stuffed mushroom. It was very earthy and also pretty garlicky. This recipe will serve about four to six people as a main dish. Serve it with a green side salad for a complete meal. 

  
Stuffed mushroom pasta bake
1/2 oz. dried porcini mushrooms
1 cup boiling water
2 cups fresh bread crumbs (from a loaf of Italian bread)
5 garlic cloves, minced and divided
1/4 cup finely chopped fresh parsley
3 tablespoons extra virgin olive oil, divided
1 cup finely grated Parmigiano-Reggiano, divided
freshly ground black pepper and sea salt
1 tablespoon butter
1 medium white onion, finely chopped
1-1/4 lbs. cremini mushrooms, sliced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cups low-sodium vegetable stock
1 lb. gemelli or other spiral pasta

Preheat the oven to 425 degrees. Butter a 13x9-in baking dish.

Put the dried porcinis in a bowl and cover with the boiling water. Set aside for about 20 minutes.

Spread the breadcrumbs onto a baking sheet and bake, stirring occasionally, until dried and golden, about 6 minutes. Set aside to cool on the pan.

Transfer the cooled breadcrumbs to a bowl with half of the garlic, parsley, 2 tablespoons extra virgin olive oil, 1/4 teaspoon pepper, pinch of salt, and 1/2 cup cheese. Toss together.

Lift the porcinis out of the soaking liquid, squeezing excess liquid into the bowl. Rinse them for grit, place the procinis on a cutting board, and finely chop. Pour the soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.

Cook the pasta until just under al dente. Drain, reserving about 1/2 cup water. Place in baking dish with the water.

Heat butter and remaining olive oil in a heavy-bottom skillet until warm. Add the onion and cook, stirring occasionally until golden. Add the mushrooms, remaining garlic, oregano, and red pepper flakes. Continue to cook, stirring often, until browned. Season with salt and pepper. Add the reserved porcini liquid and stock. Bring to a simmer and simmer for about 1 minute. Add to the baking dish along with the remaining cheese. Toss until the well-combined.

Sprinkle the breadcrumb mixture on top of the pasta. Bake, uncovered, until golden brown, about 15-20 minutes. Serve hot.


What was I cooking one year ago?: chicken, mushroom, and millet skillet
Two years ago?: granola bars

15 comments:

  1. What a wonderful idea! Great meatless dish! I am printing this one!

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  2. I rarely make baked pasta, but this looks too delicious. Can't wait to try it!

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  3. What a fun idea. Stuffed mushrooms are a definite comfort food for me!

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  4. What a clever idea. I love stuffed mushrooms; but turning them into a casserole dish is brilliant. Thanks for sharing!

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  5. i love putting things in a pasta dish and bake! brilliant idea! :D

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  6. Ohh what a good idea! And you seriously cannot go wrong with a good pasta bake. I don't have any experience with dried mushrooms, but it seems like a great way to save some money on mushrooms!

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  7. Where was this when I was a vegetarian?! I was always struggling to find recipes for my dinners. But even now, I would gobble this up in a second :)

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  8. Love my mushrooms - and the porcini adds so much depth of flavor. Easy enough for the weekday and satisfying for all (not that my daughter eats mushrooms - took a while). Lovely!

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  9. This is my kind of pasta...I love mushrooms!

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  10. What a nice vegetarian dish! This combination sounds very yummy to me!

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  11. Porcinis are one of the few mushrooms I actually love and crave to no end! What a fabulous pasta dish!

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  12. Oh this looks so delicious! I agree it just sounds so yummy.

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  13. Amy, this pasta loaded with mushroom looks delicious, so flavorful...I can only imagine the smell coming from the oven :)
    Hope you are having a fabulous week!

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  14. This is so delicious and comforting looking! Even though I don't get along with mushrooms all that well I think this would be the exception!

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  15. Great idea & looks delicious! My hubby & I love mushrooms but not our boys. But they are willing to try some new recipe with mushrooms! May be they'll love this recipe! We'll have to try it & see! Have a nice day, Amy! :)

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