Pasta Gratin With Boursin and Mushrooms |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a variation on a Martha Stewart recipe. The mushrooms and boursin cheese make it delicious. Ingredients:
1 lb penne pasta |
3/4 cup coarse fresh breadcrumb (use a rustic-type bread) |
3 1/2 cups milk |
1/4 cup flour |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
5 ounces boursin cheese, divided in half |
1/2 lb sliced fresh mushrooms (use a variety) |
Directions:
1. Preheat oven to 375 degrees.
2. Cook penne pasta according to package instruction to al dente stage. Drain and set aside.
3. Whisk milk, flour, salt and pepper in a medium saucepan. Bring to boil, whisking often. Add half of Boursin cheese, and cook, whisking constantly, until thickened, about 2 minutes. Remove from heat.
4. Coat six 10 oz. gratin dishes with butter. Set on a rimmed baking sheet at least 1 apart.
5. Toss mushroom, pasta and cheese sauce mixture in a large bowl. Divide among prepared gratin dishes. Sprinkle each with bread crumbs and dot with remaining Boursin cheese.
6. Cover each dish with foil. Bake until mushrooms are tender, 25-30 minutes. Remove foil. Bake until breadcrumbs are browned, about 7 minutes more. Transfer to wire rack. Allow to cool for 5 minutes.
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