Mushroom Pasta al forno (baked!)
I'm really enjoying Mushrooms these days. I just heard recently that they are good for regulating blood pressure and they have high amounts of vitamin D. But, I don't care... they taste good. Funny, it's one of those vegetables which as a kid you just never see yourself eating (right up there with peppers for me... but I totally kicked that when at 9 I decided to pretend that pepper strips were just green french fries). They add so much body to a dish, even the low-rent button variety. I love them all!!! I'm also challenging myself to get more creative with veggie food (after our great visit with Brian and Civi, I'm double challenged) and this mushroom recipe fits the bill. With my new 'fresh box' from Front Door Organics I can pick and choose what I would like to get (but I think that there is a little bit of fun in getting something that I wouldn't normally pick up at the store - ya know?) so if they are not sending mushrooms this week I can substitute it for something that I don't want in the box or add it in addition to everything in my box (which is exactly what I did)... and did I mention that it gets delivered to my door... and that in most cases it's cheaper than buying it at the grocery store... and that they support local farms! Ach! I'm so excited about this... it must be annoying - I need to shut up!
Here these mushrooms are gloriously at the centre of it all. No playing second fiddle to something brightly coloured or something crunchy/crispy. Savoury, toothsome, one of life's earthy (haha, good one Wanda) pleasures. I added some Kale that came in our box as well and it's a fantastic accompaniment (I guess that it counts as brightly coloured though!). The recipe itself was inspired by a similar recipe from 'Feast' by Nigella Lawson but it's undergone enough of a transformation here to be barely recognizable to the diehard fan.
Mushroom Pasta al forno
serves 6
1/2 of a large bag of Rigatoni pasta (cooked in a large pot of salted, boiling water for about 14 minutes)
Bechamel (here it is again!)
3/4 cup of unsalted butter
1/2 cup plus 2 tbsp of unbleached, all-purpose flour
5 cups of warmed milk
1 cup of sour cream
1/4 c
up lemon juice (fresh)
1/2 cup of parmesan cheese
1/2 - 3/4 cup of grated cheese
2 tsp freshly grated nutmeg (ground is fine - use 1 tsp)
2 tsp salt
2 tsp mustard powder
1 tbsp bouillion powder (low salt)
pepper or pepper sauce to taste
Vegetables:
2 - 3 tbsp olive oil
1/2 red onion, chopped fine
1 rib of celery, chopped fine
5 cups of mushrooms (I used cremini and button but mixed is great) slic
ed
2 - 3 cups of Kale (any leafy green will do) chopped small
3 large cloves of garlic, crushed
salt to taste
Cook pasta in boiling, salted water according to the package directions. Drain and set aside.
Preheat oven to 350 degrees F.
Make Bechamel:
Heat butter in a large saucepan or dutch oven. Add in the flour and whisk well together until the mixture is smooth. Graduall
y add in the warmed milk and little at a time until all the milk has been added.
Keep at med. to low heat, whisking regularly. As the sauce thickens add in the nutmeg, salt, mustard powder and bouillion powder. Once sauce is adequately thickened (5 min. or so) add in the sour cream, lemon juice, pepper or pepper sauce, parmesan and grated cheddar. Whisk until mixed and cheese is incorporated. Set aside.
Vegetables:
In something large enough to contain the vegetables, saute the onion, celery and mushrooms until they are just wilted (about 4 - 5 minutes). Add in the kale and garlic and continue to saute until the greens are bright and wilted (I know I said there were no other bright colours - Sorry!)
Combine the drained pasta and the vegetables in a large baking dish. Mix well. Pour the bechamel sauce over everything and mix well, making sure that the sauce has gotten through to the bottom of the baking dish. Top with some more grated parmesan cheese and bake for 35 minutes or until bubbly and golden.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
FBC Member
3 comments:
Hi there. This week's Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.
PS I am a follower of your blog. I know you have linked in before, too – which is great. Would you consider following Carole's Chatter back – or are you already?
Thanks Carole - I just clicked 'follow' for your blog. Cool. Thanks for the invite even though these pics totally bite. Yikes.
Fantastic that you linked in. And a bundle of thanks for the follow. Cheers
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