Ziti baked with mushrooms, cream, and Parmigiano-Reggiano from On Top of Spaghetti…: Macaroni, Linguine, Penne, and Pasta of Every Kind by George Germon and Johanne Killeen

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Notes about this recipe

  • Breadcrumbs on March 17, 2013

    p. 194 Another hit from this book. Rich and cheesy this recipe really allows the earthy flavour and meaty texture of the mushrooms to shine. The onions, shallots and fennel play a strong supporting roll enhancing but not overwhelming the mushrooms. As the authors suggest, this dish would be wonderful with any variety of wild mushrooms and I look forward to trying many more variations. Last night’s version included shitake and Portobello. I would love to try this with the uber-meaty king oyster mushrooms and perhaps pair them w shitake and/or another earthy variety. I added some garlic to the veggie mix and a couple of handfuls of mozzarella to the sauce and another atop the dish to create a nice cheesy crust. I’d definitely do this again. Delicious! Photos here: http://chowhound.chow.com/topics/894422#7959270

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