Ingredients
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20g dried mixed forest mushrooms
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2/3 cup boiling water
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375g orecchiette (or other short pasta)
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65g butter
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2 tablespoons plain flour
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1 cup milk
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200g brown mushrooms, chopped
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2 teaspoons fresh thyme leaves, plus extra to serve
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150g taleggio cheese, diced (see Note)
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50g stale sourdough bread, finely chopped
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3 teaspoons extra-virgin olive oil
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Mixed leaves, to serve
Method
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1Place dried mushrooms and boiling water in a heatproof bowl. Stand for 10 minutes. Drain, reserving liquid. Coarsely chop mushrooms.
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2Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions. Drain, return to pan.
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3Meanwhile, melt 50g butter in a small saucepan over medium-high heat. Add flour and cook, stirring, for 1 minute. Whisk in milk until smooth. Cook, stirring, over medium heat until mixture boils and thickens. Season.
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4Meanwhile, heat remaining butter in a large frying pan over high heat. Cook fresh mushrooms and thyme, stirring for 5 minutes or until tender. Add chopped dried mushrooms and toss until heated through.
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5Add white sauce, mushroom mixture, 2/3 of cheese and about 1/3 cup of drained mushroom liquid to the pasta. Toss over low heat until hot. Spoon into a 5-cup ovenproof dish. Toss bread in oil and sprinkle over pasta. Dot with remaining cheese.
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6Cook under a preheated grill for 3-4 minutes or until bread is golden and crispy and the cheese has melted. Serve immediately with mixed leaves.
Source: taste.com.au
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