Ready in 45 mins

350 grams pasta (such as maccheroni)

250 grams Chanterelle mushrooms

100 grams gruyere cheese grated

300 ml fresh cream

half scallion (or half small onion and half garlic clove)

40 grams of butter

Bring salted water to a boil. Meanwhile clean and cut the mushrooms. Chop finely the scallion.

Fry the scallion into the butter. Once golden, add the mushrooms and stir – medium heat – until the water has evaporated.

Cook the pasta.

Meanwhile, add the cream to the mushrooms, bring to a boil, add the grated cheese. Retain from heat.

Put the cooked pasta into the mushroom sauce, mix well: it should be very creamy (if necessary add some cooking water). Season with fresh ground pepper and serve.

Pasta alla Boscaiola

400 gr di pasta corta / 400 gr maccheroni

300 gr champignon a fette / 300 gr button sliced mushrooms

40 gr porcini secchi / 40 gr dried porcini

250 gr di besciamella / 250 gr bechamel sauce

150 gr di parmigiano grattugiato / 150 gr grated parmesan

150 gr di fontina grattugiata / 150 gr fontina cheese grated

2 spicchi d’aglio / 2 garlic cloves

Mettere i porcini in acqua tiepida.

Put the dried porcini in warm water.

Soffriggere l’aglio.

Fry the garlic.

Aggiungere gli champignon.

Add the mushrooms.

Aggiungere i porcini. E lasciare cuocere per 10 minuti a fuoco vivace.

Add the porcini. And let cook for 10 minutes at high heat.

In un recipiente mettere i funghi saltati, la fontina, metà del parmigiano e la besciamella. Mescolare bene.

In a large container put the mushrooms, the fontina cheese, half of the parmesan and the bachamel sauce. Mix well. 

Salare e pepare.

Add salt and pepper.

Portare abbondante acqua salata ad ebollizione e cuocere la pasta Per metà del tempo di cottura (dev’essere molto al dente continuerà a cuocere nel forno).

Bring salted water on boiling. Add the pasta and cook for half of the time indicated in the directions (it must be really al dente – it will continue cooking in the oven).

Aggiungerla al composto di funghi e formaggio. Se necessario aggiungere un pochino di latte.

Add the pasta to the mushrooms+cheese mix. If it is too thick add some milk.

Versare in una pirofila.

Pour in a ceramic baking tin.

Spolverare con il parmigiano rimasto e informare per 10 minuti a 200° o finché gratinato. Servire.

Sprinkle the remaining parmesan cheese and put into the oven at 200° for 10 minutes or until brown on top. Serve.

Serves 6/8 depending on mould

Ready in 1H

75 grams butter

75 grams flour

200 ml milk

3 eggs

100 gr grated parmesan cheese

breadcrumbs and butter for the moulds

salt/pepper/muscade

for the Parmesan Flans topping:

150 gr dried  mushrooms

garlic

salt&pepper

1 teaspoon flour

cream

milk

tarragon

parsley

half glass white wine

Prepare the ‘roux’: put the butter in a pan and make it melt. Add the flour stirring quickly possibily with a whip. Make it cook for a couple of minutes until light brown.

Add the milk. Make it cook for a couple of minutes (until the mixture becose an uniform dough that detaches easily from the pan).

Cool down.

(((Meanwhile prepare the topping. If you use dry mushrooms put them in warm water for 5 minutes. In a pan fry the peeled garlic with some oil. Retaiun the garlic and add the mushrooms cut in pieces. Stir them for a couple of minutes, add the flour and stir. Make it cook for 2 or 3 minutes. Add the wine until it evaporates totally. Now add the cream, half glass of milk and the chopped tarragon: Make it boil for a couple of minutes. If it becose too thick, add some more milk.

Blend everything with a mixer. And stroe in a warm place.

A quicker version is to stop this preparation at the first step – stir fry the mushrooms (in this case go to 200 gr of dried mushrooms) with oil and garlic, put some salt and pepper and use it to top the sformato – as shown in the pic)))

If you prefer the version with cream, now you should add the cream. Make it simmer for 3 or 4 minutes, then continue following the above recipe.

Now we go back to the main. Take the cold bechamel, add salt, pepper, muscade and the parmesan. Stir. Add one by one the egg yolks. After them add the whites. The dough is ready.

Take the moulds spread some butter on the inside and put some breadcrumb. Pour into them the soft dough. Put the moulds into a container. Pour hot boiling water into the container up to three quarters of the moulds.

Put into the oven for 15min at 180°/200° (if while baking, they become too brown cover them with an aluminium foil). Turn the sformato directly onto a plate (help it by cutting a the borders). Top with the mushrooms sauce (or put the sautéed mushrooms on top). Some parsley. Ready to go.