- Cook Time
- Prep Time
- 4 ServingsServings
- 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
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