Macaroni & wild mushroom gratin

4 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
½ pounds Small elbow macaroni
2 quarts Water, salted to taste
½ pounds Oyster mushrooms *
½ pounds Shiitake mushrooms*
½ pounds Chanterelle mushrooms *
4 Cloves garlic, finely chopped
3 Shallots, finely chopped
4 tablespoons Olive oil
1 tablespoon Chopped chives
1 tablespoon Chopped parsley
¼ pounds Coarsely grated cheese **

Directions

* chopped into ½-inch or smaller pieces ** Swiss or Parmesan type This sophisticated but comforting gratin is from Gerald Hirogoyen of Fringale Restaurant in San Francisco.

Cook macaroni until al dente in 2 quarts rapidly boiling water, salted to taste. Drain and rinse in cold water, then set aside.

While macaroni is cooking, saute mushrooms together with garlic and shallots in olive oil until golden brown, 3 or 4 minutes, then add chives and parsley.

Toss drained macaroni with sauteed teed mushrooms and arrange in an oven-safe dish. Bake in a 350 degree oven for about 10 minutes, stirring occasionally, until mixture is heated through.

Sprinkle with cheese, broil for 1 or 2 minutes, just until cheese is melted and browned. Serve immediately.

PER SERVING: 655 calories, 31 g protein, 57 g carbohydrate, 34 g fat (15 g saturated), 65 mg cholesterol, 196 mg sodium, 3 g fiber Marlena Spieler in the San Francisco Chronicle, 9/3/93.

Posted by Stephen Ceideburg

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