Leek and Mushroom Pasta Bake

My kids are begining to like mushrooms ( well, one anyway) and now it’s time to show them the wonder of Leeks, so here’s a recipe that combines both – and is delicious to boot.
Hands-on time 20min.
Cooking time 35min.
Serves 6
750ml (1’/a pints) semi-skimmed milk A slice of onion
1 bay leaf
4 black peppercorns
15g (1/2oz) dried wild mushrooms 50g (2oz) butter
2 medium leeks, thinly sliced
250g (9oz) button mushrooms, halved 40g (1 1/2oz) plain flour
300g (11 oz) dried farfalle pasta
2tsp wholegrain mustard
1 tbsp fresh oregano leaves
125g mozzarella ball, torn into pieces
15g (1/2oz) parmesan, grated
Put the milk, onion, bay leaf and peppercorns in a pan and bring to just
under the boil. Set aside for 20min to infuse.
Put the dried mushrooms in a small bowl and cover with boiling water.Leave to rehydrate for 20min, then strain and finely chop the mushrooms.
Meanwhile, melt butter in a hob-proof casserole over a low heat. Cook leeks for 20min until softened. Remove with a slotted spoon and set aside.
Turn up heat to medium, add fresh mushrooms and Cook for 2min, then,  off the hob, gradually add the milk, stirring constantly, to make a sauce.
Return leeks to the mushroom pan with any juices. Sprinkle over flour.
Return to heat, stir until thickened, then simmer for 2min.
Meanwhile, cook the pasta according to the packet instructions. Drain.
Preheat grill to medium.
Stir the pasta  into the sauce with the soaked, chopped mushrooms, mustard and oregano.
Check seasoning. Dot with the mozzarella  and sprinkle with the parmesan.
Grill for s 4-5min until bubbling, then serve.
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