Macaroni Gratin with Wild Mushrooms

By BobD

Wild mushrooms are an extremely popular addition to any bistro repertoire. Here, they are prepared simply with pasta, shallots and fresh herbs. 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.

Ingredients

• 1 1/2 cups dried elbow macaroni
• 2 tablespoons olive oil
• 2 tablespoons chopped shallots
• 5 oz fresh chanterelle mushrooms, brushed clean and trimmed
• 4 oz fresh shiitake mushrooms, brushed clean and trimmed
• 2 oz fresh oyster mushrooms, brushed clean and trimmed
• Salt and freshly ground pepper
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 2 cups finely shredded Swiss cheese

Preparation

Step 1

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.