Wild Mushroom and Gruyère Pasta Bake

Ingredients
3 tbsp butter
3 shallots, finely chopped
3 garlic cloves, finely chopped
4 1/2oz (125g) mixed wild mushrooms, sliced
4 1/2oz (125g) button mushrooms, sliced
salt and freshly ground black pepper
2 tbsp white bread crumbs
small bunch of chives, snipped
1oz (30g) Parmesan cheese, grated
3 1/2 cups milk
1 slice of onion
6 black peppercorns
1 bay leaf
2 tbsp all-purpose flour
pinch of grated nutmeg
8oz (225g) Gruyère cheese, grated
13oz (375g) penne
Related: 12 Classic Pasta Recipes to Master in 2016

Preparation steps
Preheat the oven to 350°F (180°C) and butter the baking dish. Melt 1 tbsp butter in a pan over a low heat, add the shallots, and cook for about 1 minute until soft. Add the garlic, mushrooms, and seasoning. Cook, stirring, for 3–5 minutes, until the liquid has evaporated. For the topping, combine the bread crumbs in a bowl with a quarter of the chives and the Parmesan cheese. Set aside.
Scald the milk in a pan with the onion, peppercorns, and bay leaf. Remove from the heat. Melt the remaining butter in another pan and whisk in the flour. Remove from the heat and strain in two-thirds of the milk. Return to the heat and whisk until it boils. Add the nutmeg and seasoning and simmer for 2 minutes. Remove from the heat, add the Gruyère, and whisk in the remaining milk.
Cook the pasta in a pan of boiling water for about 12 minutes, or until it is tender but still firm to the bite. Drain and mix with the mushrooms, sauce, and remaining chives. Spoon into the dish and sprinkle on the topping. Bake for 25–30 minutes, or until golden.
Course: Main Dish

Involves: Bake

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