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| Macaroni and Wild Mushroom Gratin |
As served at the Culinary Institute of America's World of Flavors event where Colavita was proud to partner with the Mushroom Council.
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Origin: Steve Solomon, FSInsights and Michael Foley, Michael Foley Foods
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Ingredients:
4 ounces each, Cremini, Oyster, Shitake and Button mushrooms, coarsely chopped
2 ounces COLAVITA Extra Virgin Olive Oil
2 shallots, chopped fine
1 cup heavy cream
1/2 cup cooked COLAVITA pasta, such as ziti
2 tablespoons assorted herbs, chopped fine (rosemary, basil, thyme, parsley and/or sage)
3 tablespoons panko
2 cloves garlic, smashed and worked into a paste
2 tablespoons Parmesan cheese
Salt and freshly ground pepper, to taste
12 small red bliss potatoes, blanched and/or roasted; and cut into halves
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Preparation:
Heat the oven to 300 degrees F. Heat a medium sized saute pan over medium heat, add the olive oil. Toss in the mushrooms and season with salt and pepper. Saute lightly. Add the shallots and toss. Cook gently until almost all the moisture is gone. Add the cream and simmer to reduce by half. Add the pasta; bring to a boil. Taste and season; stir in the herbs and set aside to cool.
Mix the panko, Parmesan and garlic together. Season lightly. Mound 1 tablespoon of the mushroom mixture into each potato half. Sprinkle with the panko mixture. Roast at 300 degrees for 20 minutes. Turn up the heat and broil to lightly brown the crumb mixture. Makes 24 pieces
Per Piece: 105 Calories; 6g Fat (3g Sat, 3g Mono, trace Poly); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 61mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1 Fat.
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