Baked Gemelli with Crimini Mushrooms
Courtesy of Mushroom Council 4 Servings • 30 Min. Prep Time • 30 Min. Cook Time • Crusty Italian bread| Ingredients |
|---|
| 1 lb. gemelli pasta |
| 2 Tbsp. butter |
| 2 Tbsp. flour |
| 1/8 tsp. salt |
| 1/2 Tbsp. freshly ground pepper |
| 2 c. milk |
| 1/2 c. grated Parmesan cheese, plus 2 Tbsp. |
| 3/4 c. grated Fontina cheese |
| 2 Tbsp. olive oil |
| 1/2 lb. thick cut bacon, cubed |
| 1 c. red pearl onions, halved |
| 8 oz. crimini mushrooms, sliced |
| 2 c. Savoy cabbage, chopped |
Directions:
1. Cook pasta according to package directions.
2. While pasta cooks, melt butter in a large saucepan and stir in flour, salt and pepper, and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five mins. Remove from heat, whisk in cheeses and stir until melted.
3. Heat olive oil in large non-stick skillet over medium-high heat. Cook bacon until crispy, then remove and place on paper towels, leaving excess oil in skillet. Add onions to skillet and cook till tender. Add mushrooms and cook, without stirring, for about 5 mins. or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 mins. more, until other side is same color. Add cabbage and about 2 Tbsp. water and steam till soft. Return bacon to skillet, stir in sauce and cook till hot.
3. Add cooked, drained pasta to skillet and stir. Transfer mixture to an oven-proof dish, top with 2 Tbsp. Parmesan and bake until sauce bubbles, about 20 mins.
4. Serve garnished with parsley and additional Parmesan, if desired.
* Recipe created by Tom Colicchio, head chef/owner of Craft Restaurants, Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
