Recipe - Macaroni And Wild Mushroom Gratin

Stephen Ceideburg
One half pound Small elbow macaroni
2 qt Water, salted to taste
One half pound Oyster mushrooms *
One half pound Shiitake mushrooms*
One half pound Chanterelle mushrooms *
4 Cloves garlic, finely
chopped
3 Shallots, finely chopped
4 tablespoon Olive oil
1 tablespoon Chopped chives
1 tablespoon Chopped parsley
One fourth pound Coarsely grated cheese **

* chopped into 1/2inch or smaller pieces ** Swiss or Parmesan type

This sophisticated but comforting gratin is from Gerald Hirogoyen of
Fringale Restaurant in San Francisco.

Cook macaroni until al dente in 2 quarts rapidly boiling water, salted to
taste. Drain and rinse in cold water, then set aside.

While macaroni is cooking, saute mushrooms together with garlic and
shallots in olive oil until golden brown, 3 or 4 minutes, then add chives
and parsley.

Toss drained macaroni with sauteed teed mushrooms and arrange in an
ovensafe dish. Bake in a 350 degree oven for about 10 minutes, stirring
occasionally, until mixture is heated through.

Sprinkle with cheese, broil for 1 or 2 minutes, just until cheese is melted
and browned. Serve immediately.

PER SERVING: 655 calories, 31 g protein, 57 g carbohydrate, 34 g fat (15 g
saturated), 65 mg cholesterol, 196 mg sodium, 3 g fiber

Marlena Spieler in the San Francisco Chronicle, 9/3/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini