Sausage and mushroom penne gratin from Gourmet Magazine, November 2008 (page 117)

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Notes about this recipe

  • Rutabaga on April 19, 2015

    I made this again, this time using goat cheese instead of mozzarella, and including some leftover wild garlic cream sauce in place of some of the heavy cream, as well as adding chopped caramelized onion to the mix. This is definitely a versatile dish, very adaptable.

  • Rutabaga on May 12, 2014

    Rich and satisfying, this pasta dish is good, simple comfort food. I only had a half pound of mushrooms, but they were morels, so didn't shrink down the way many mushrooms do and still added plenty of flavor and texture. I also substituted butter cheese for the mozzarella, which was good, but maybe not better than mozzarella.

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