Comforting bowls of pasta with chestnuts and mushrooms . Use ready cooked vacuum packed or frozen chestnuts to save time and effort. The recipe is from Southern France and i found it in the excellent ” Simple” by Diana Henry. Its a winner.
Ingredients
- 200 g small macaroni
- salt and pepper
- 400 g chestnut mushrooms
- ` tbsp olive oil
- 15 g unsalted butter
- 1/2 garlic clove finely chopped
- 125 g cooked chestnuts roughly chopped
- 500 ml double cream
- freshly grated nutmeg
- 75 g Gruyere cheese grated
Servings:
Instructions
- Put the pasta into a large pot of lightly salted boiling water and cook until al dente- usually a minute or two less than it says on the packet. Preheat the oven to 190 C, 375 F, Gas Mark 5.
- Meanwhile slice the mushrooms quite thickly and saute them in the olive oil over a fairly high heat until golden brown. You may need to do this in batches. The mushrooms will throw out a lot of water and you have to drive this off, or you will end up with a grey liquid when the dish is baked.
- Add the butter to the mushrooms together with the garlic, chestnuts and seasoning. Drain the pasta and add to the mushrooms, then pour in the cream. Grate in a generous amount of nutmeg then bring to the boil. Check seasoning.
- Transfer immediately to a gratin dish and sprinkle over the cheese. Put into the preheated oven and bake for 45 minutes, until the cream has reduced and it is golden and bubbling.
- Serve with a baby spinach and watercress salad.
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