Big Pasta with Mushroom, Parsley, Garlic and Thyme

Name: Big Pasta with Mushroom, Parsley, Garlic and Thyme
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 1 stick butter; 2 Tbsps butter, plus 1 stick; 85 grams dried porcini mushrooms, soaked in 2 cups boiling water; 237 milliliters all-purpose flour; 177 milliliters fresh parsley leaves, chopped, plus 3/4 cup, plus 1/4 cup more for garnish; 1 teaspoon dried thyme or fresh thyme leaves; 3 fat garlic cloves, minced; 2 liters milk; 454 grams 8 ounces mixed mushrooms, chopped; 16 servings Freshly grated nutmeg; 1 Tbsp oil; 237 milliliters freshly grated Parmesan, plus 1 cup; 1 kilograms rigatoni or other big pasta; 16 servings Salt; 16 servings Salt and freshly ground black pepper; 118 milliliters amontillado sherry; 3 sprigs Few fresh thyme, for garnish

Big Pasta with Mushroom, Parsley, Garlic and Thyme might be just the main course you are searching for. This recipe makes 16 servings with 555 calories, 20g of protein, and 16g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of fat garlic cloves, fresh thyme leaves, ounces mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Special equipment: Large roasting pan, approximately 12 3/4 by 16 1/2 inches.

Equipment you will use

Roasting Pan

Preheat oven to 400 degrees F.

Equipment you will use

Oven

In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil.

Ingredients you will need

Milk

Equipment you will use

Whisk

Frying Pan

Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.

Ingredients you will need

Nutmeg

Pepper

Salt

Melt 2 tablespoons butter and the oil in a large wide pan.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.

Ingredients you will need

Fresh Thyme

Mushrooms

Parsley

Butter

Garlic

Equipment you will use

Frying Pan

Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.

Ingredients you will need

Mushrooms

Sherry

Stew

Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.

Ingredients you will need

Mushrooms

Parmesan