Mini Mushroom Mac’n Goat Cheese
Servings
4 Servings
Ingredients
- 4 ounces about 2 cups cavatappi pasta, uncooked
- 1 tablespoon olive oil
- 1 pound assorted mushrooms such as Portabella, crimini, shiitake and oyster, cut into 1/2-inch pieces
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups Milk
- 6 ounces fresh goat cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh rosemary minced
- 1 tablespoon fresh thyme leaves
Instructions
Preparation
- 1 Preheat oven to 350° F. Cook pasta according to package directions.2 While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. 3 Flip mushrooms and cook about 5 minutes more, until other side is same color.4 Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk.5 Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. 6 Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt. Stir in mushrooms and pasta and divide between four one-cup ramekins.7 Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes. 8 Remove from oven and let rest for about five minutes. Serve warm.
- Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com
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