INGREDIENTS
½ tbsp extra virgin olive oil
1 garlic clove –finely grated
2 scallions (white and light-green part) –thinly sliced
2 (227 g) containers cremini mushrooms –remove stems and slice
Salt and black pepper to taste
2 tbsp salted butter
2 tbsp flour
2 cups milk
1 cup grated gouda cheese
1 cup grated mozzarella cheese
4 cups uncooked farfalle pasta (bow tie)
3 tbsp roughly chopped Italian parsley
1 cup grated mozzarella cheese
DIRECTIONS
- Put the extra virgin olive oil in a large pan and heat on medium.
- When the oil is heated, add the garlic and the scallions. Cook for a few minutes.
- Add the cremini mushrooms, salt, and black pepper. Mix well.
- Stir the mushrooms frequently so they don’t burn. Reduce the heat a little if needed.
- Cook until all the juices are released and cooked away. Remove from heat when ready.
- As the mushrooms cook, make the sauce using the following method:
- Melt the butter in a saucepan on medium heat and whisk in the flour.
- Add the milk and whisk constantly so the milk doesn’t burn.
- When the milk is heated, gradually whisk in the gouda cheese and the mozzarella cheese.
- As the mushrooms and the sauce cook, heat a pot of water to a boil.
- As the water heats up, continue to whisk the sauce constantly until it thickens.
- If the sauce is bubbling too much, reduce the heat a little.
- Add the pasta to the boiling water and cook only until they begin to soften. They will fully cook when they are in the oven. Drain the pasta when ready.
- Pre-heat the oven to 350 degrees F.
- Add the pasta, the sauce, and the parsley to the mushrooms. Mix well.
- Pour into an ovenproof dish and top with mozzarella cheese.
- Put the dish in the oven and loosely cover with tin foil.
- Bake for 25 minutes then remove the tin foil and broil on high until the mozzarella cheese browns.
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