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September 18, 2019

FUSILLI AU GRATIN WITH A CREAMY MUSHROOM SAUCE


FUSILLI AU GRATIN WITH A CREAMY MUSHROOM SAUCE

Ideal for pairing with Veramonte Carménère

Ingredients:

  • 400 g Fusilli pasta
  • 1 bay leaf
  • 3 tbs. olive oil
  • 1 medium onion, finely cubed
  • 1 1/2 cups mix of mushrooms, chopped in fourths
  • 1/4 cup dried mushrooms, softened in 1 cup warm water
  • 1 garlic clove
  • 1 sprig fresh oregano
  • 1 cup cream
  • 1 tbs. butter
  • Freshly ground salt and pepper
  • 1/2 cup shredded Parmesan cheese

 

Preparation:

  1. Sauté the onions and garlic until slightly golden before adding in the mushrooms and butter. Cook until golden brown and flavor with oregano leaves, salt and pepper. Chop the dried mushrooms and add with water to mix. Pour in the cream and mix well, letting cook five minutes over low heat. Adjust flavoring before setting aside.
  2. Place concoction in blender and blend to obtain a very fine, smooth mixture. Pour through a strainer if necessary and reserve.
  3. In a pot, boil a good amount of water with salt and the bay leaf before cooking the Fusilli for 8 minutes or until well al dente. Drain the pasta leaving 1/4 cup water to add in with the sauce and pasta, also adding in half of the Parmesan cheese and mixing well. Place in individual oven-proof dishes, sprinkle with the remaining Parmesan and bake for 5-10 minutes at 200 degrees Celsius or until golden.