CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Swiss |
Pasta |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
1/2 |
lb |
Small elbow macaroni |
2 |
qt |
Water, salted to taste |
1/2 |
lb |
Oyster mushrooms |
1/2 |
lb |
Shiitake mushrooms |
1/2 |
lb |
Chanterelle mushrooms * |
4 |
|
Cloves garlic, finely |
|
|
chopped |
3 |
|
Shallots, finely chopped |
4 |
T |
Olive oil |
1 |
T |
Chopped chives |
1 |
T |
Chopped parsley |
1/4 |
lb |
Coarsely grated cheese ** |
INSTRUCTIONS
chopped into 1/2-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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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