Macaroni and Mushroom Gratin

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 smooths it out. The mushrooms add a wonderful, woodsy flavor and texture. This is a magical combination of fine gourmet cuisine and rustic family style cooking. In this case, we're using wild Chanterelle Mushrooms together with cultivated Trumpet Royale Mushrooms, and cultivated Shiitakes.

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 Tbsps. extra virgin olive oil
1 Tbsp. fresh chopped chives
1 Tbsp fresh chopped parsley
1/4 pound coarsely grated cheese, either Swiss or Parmesan


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.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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