Macaroni and Mushroom Gratin

This is gourmet comfort food at its finest, and it's remarkably easy to prepare. Cheese, chives, and parsley give it just a bit of an edge, while the pasta smoothes it out. The mushrooms add a wonderful, woodsy flavor and texture. This is a magical combination of fine gourmet cuisine and "down home" family style cooking. In this case, we're using wild Chanterelle Mushrooms together with cultivated Trumpet Royale Mushrooms, and cultivated Shiitakes.

Ingredients:

1/2 Pound small elbow macaroni
1/2 Pound Trumpet Royale mushrooms, chopped into 1/2 inch or smaller pieces
1/2 Pound fresh Shiitake mushrooms, chopped into 1/2 inch or smaller pieces
1/2 Pound fresh Chanterelle mushrooms chopped into 1/2 inch or smaller pieces
4 Garlic cloves, minced
3 Shallots, finely chopped
4 Tablespoons extra virgin olive oil
1 Tablespoon fresh chopped chives
1 Tablespoon fresh chopped parsley
1/4 Pound coarsely grated cheese, either Swiss or Parmesan

Preparation:
Preheat oven to 350 F.
Cook the macaroni according to instructions.
Meanwhile, sauté the mushrooms, garlic and shallots in olive oil for 3 or 4 minutes, or until golden brown. Add the chives and parsley.
Toss the mushrooms with the macaroni and arrange in an oven-safe dish. Bake for about 20 minutes, stirring occasionally.
Remove from oven, sprinkle with cheese, and broil just until the cheese is melted and browned, about 1 or 2 minutes. This is great with crusty bread and a green salad.

Directions:
This is gourmet comfort food at its finest, and it's
remarkably easy to prepare. Cheese, chives, and parsley give
it just a bit of an edge, while the pasta smoothes it out.
The mushrooms add a wonderful, woodsy flavor and texture.
This is a magical combination of fine gourmet cuisine and
"down home" family style cooking. In this case, we're
using wild Chanterelle Mushrooms together with cultivated
Trumpet Royale Mushrooms, and cultivated Shiitakes.

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Macaroni and Mushroom Gratin

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