Empty My Fridge
Ina Garten Makes Conchiglie al Forno with Mushrooms & Radicchio
Ingredients
- Shiitake mushroom · trimmed6 oz
- Butter8 tbsp
- Salt1 tsp
- Radicchio · finely shredded2 cups
- Heavy cream2 ½ cups
- Parmesan cheese · grated½ cups
- Coarsely shredded fontina½ cups
- Blue cheese½ cups
- Ricotta cheese2 tsp
- Sage · chopped6 leaves
- Pasta shell1 lb
Instructions
- Preheat the oven to 500°F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Remove and discard the mushroom stems (save them if you like). Slice the caps about 1/4 inch thick. Heat 6 tablespoons of butter in a large skillet, add the mushrooms and 1/4 teaspoon salt, and sauté over medium heat, stirring often, until cooked through, 3 to 5 minutes.
- In a large bowl, combine the mushrooms, radicchio, cream, cheeses, sage and the remaining salt.
- Parboil the pasta shells for 4 minutes, drain, add them to the bowl and toss to combine.
- Divide the mixture among 6 to 8 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and browned on top, about 7 to 10 minutes.
Summarized from Food Network's video. Watch it for the details.
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CheeseCreamMushroomParmesan cheesePastaHeavy creamShiitake mushroomRicotta cheese
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