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Mushroom Pasta Casserole

What you need

  1. 8-10 ounces whole grain pasta; fusili, penne, etc.
  2. 1/4 oz. dried porcini soaked in 2 cups very hot water until soft
  3. Water from soaking porcini
  4. 1/2 lb crimini mushrooms, sliced
  5. 1 large or 2 medium garlic cloves, minced
  6. 1 tbl fresh or 1 tsp dried parsley leaves
  7. 1/2 cup or so reserved pasta cooking water
  8. Grated romano or parmesan
  9. 1 ounce blue cheese or goat cheese (optional)
  10. Olive oil
  11. Kosher salt

How to make it

  • Strain porcini pieces from soaking water (reserve water) and chop
  • Heat fat or olive oil in a large sauté pan and add crimini mushrooms with 1/2 tsp kosher salt
  • Cook pasta in salted water until slightly underdone, reserve a cup of pasta cooking liquid for the sauce - drain pasta
  • When mushrooms have browned and moisture has evaporated, add garlic and chopped porcini
  • Cook very briefly, then add mushroom water carefully, leaving any silt in the cup
  • Add parsley
  • Simmer sauce over low heat while pasta cooks
  • Place drained pasta back into pan and pour sauce over
  • Add 1/4 cup grated romano or parm and mix well
  • Add optional blue or goat cheese
  • Pour pasta into an oiled baking pan or casserole
  • Sprinkle with a bit more grated parm/romano
  • Bake at 350º for 30-40 minutes until top is crispy and browned

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