Creamy Mushroom Mdf Pasta Bake
Ingredients
Base
- 800 g chestnut mushrooms, finely chopped
- 3 tbsp extra virgin olive oil
- 1 cube mushroom stock
- 3 cloves garlic, grated
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1/3 cup finely chopped parsley
- 1/2 tsp salt
- 500g pasta (pastitsio pasta recommended)
Béchamel
- 8 tbsp butter
- 8 tbsp plain flour
- 4 cups semi-skimmed milk
- 2 tsp Dijon mustard
- 1 tsp salt
- Freshly ground pepper
Additional (optional)
- 3 tbsp grated Parmesan
- 3 tbsp panko breadcrumbs
Preparation
Base Method
Cook the pasta according to package instructions, stopping two minutes before the cooking time.
In a large pan, heat the oil over high heat and cook the mushrooms until they release and reabsorb most of their water, about 10 minutes.
Add the mushroom stock, grated garlic, and tomato puree. Cook for two minutes.
Stir in Worcestershire sauce, chopped parsley, and salt. Remove from heat when the mixture is thick and rich.
Béchamel Method
In a pan, melt the butter and add flour. Cook for five minutes on medium-high heat, whisking continuously.
Gradually add milk, whisking after each addition until fully incorporated.
Stir in Dijon mustard and season with salt and freshly ground pepper.
Assembly
Preheat the oven to 180°C (356°F).
Mix the cooked mushrooms with the pasta.
Transfer the mushroom-pasta mixture into an oven-proof dish.
Pour the béchamel sauce over the pasta.
If desired, sprinkle with grated Parmesan and panko breadcrumbs.
Bake for 35 minutes until the top is golden.
Allow it to cool slightly before serving.