Recipe by Veghead
From "Casual Cuisines of the World - Bistro". If good-quality wild mushrooms prove difficult to find, substitute 9 ounces (280 g) assorted dried ones; reconstitute dried mushrooms in cold water to cover for a few hours, then drain well and squeeze out any excess liquid before using.
- 1 1⁄2 cups dried elbow macaroni
- 2 tablespoons olive oil
- 2 tablespoons shallots, chopped
- 5 ounces fresh chanterelle mushrooms, brushed clean and trimmed
- 4 ounces fresh shiitake mushrooms, brushed clean and trimmed
- 2 ounces fresh oyster mushrooms, brushed clean and trimmed
- salt & freshly ground black pepper
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cups swiss cheese, finely shredded
Directions See How It's Made
- Preheat a broiler (grill).
- Fill a large saucepan three-fourths full with water and bring to a boil. Add the macaroni and return to a boil. Cook the macaroni until slightly tender to the bite, about 5 minutes.
- Meanwhile, in a large saute pan over medium-low heat, warm the olive oil. Add the shallots and saute until translucent, about 2 minutes.
- Cut any large mushrooms in half. Add all the mushrooms and salt and pepper to taste to the saute pan and saute over medium heat until the mushrooms are soft and slightly browned, 4-5 minutes.
- When the pasta is done, drain it immediately and add it to the saute pan holding the mushrooms. Add the chives and parsley and stir to mix. Taste and adjust the seasoning.
- Transfer the mixture to a flameproof 9-inch gratin dish with 2-inch sides or individual gratin dishes. Sprinkle the Swiss cheese evenly over the top.
- Place under the broiler just until the cheese melts, about 2 minutes. Serve immediately.