Comfort Food

This week, I had jury service (a.k.a jury duty), so we ate leftovers most of the week.  Tonight, though, it's chilly outside and I wanted comfort food - so we are going to try a pasta dish - Macaroni Gratin with Wild Mushrooms!

Ingredients:
     1 1/2 cups organic dried elbow macaroni
     2 tablespoons olive oil
     2 tablespoons chopped shallots
     5 ounces fresh chanterelle mushrooms, brushed clean and trimmed
     4 ounces fresh shiitake mushrooms, brushed clean and trimmed
     2 ounces fresh oyster mushrooms, brushed clean and trimmed
     salt
     freshly ground black pepper
     1 tablespoon fresh organic chives
     1 tablespoon fresh organic parsley
     2 cups finely shredded organic swiss cheese

Instructions:
Step 1 - Fill a large saucepan three-fourths full of water and bring to a boil.

Step 2 - Add the 1 1/2 cups macaroni and return to a boil;  cook the macaroni until slightly tender to the bite, about 5 minutes.

Step 3 - Meanwhile, in a large saute pan over medium heat, warm the 2 tablespoons of olive oil.  Add the 2 tablespoons of chopped shallots and cook until translucent, about 5 minutes


Step 4 - Cut any large mushrooms in half.  Add the mushrooms to the saute pan, and salt/pepper to taste.  Saute over medium heat until the mushrooms are soft, and slightly browned - 4 to 5 minutes.


Step 5 - When the pasta is done, drain immediately, and add to the saute pan with the mushroom mixture.  Add the chives and parsley, and stir to mix.  Adjust seasoning as necessary.

Step 6 - Transfer the mixture to a flameproof 9 inch gratin dish with 2 inch sides.  Sprinkle the top with the 2 cups of grated swiss cheese.


Step 7 - Place under preheated broiler just until the cheese melts - about 2 minutes.

Enjoy!!!

P.S. We actually really enjoyed this dish - would next time blend the cheese a bit more in with the pasta though.