Cheesy
Wild Mushroom Pasta
Ingrediants
1 pound mixed wild mushrooms,
such as oyster, maitake and shiitake
3 tablespoons extra-virgin olive
oil
½ teaspoon kosher salt, more as
needed
½ teaspoon black pepper, plus a
few grinds
2 fresh rosemary branches
½ pound orecchiette, farfalle or
other short pasta
¾ cup heavy cream
½ cup fresh ricotta
5 ounces fontina cheese, grated
(1 1/4 cups)
2 ounces Parmesan, grated (1/2
cup)
1 teaspoon finely chopped fresh
sage
1 garlic clove, finely grated
Preparation
Heat the oven to 450 degrees.
Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the
salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet
and roast, tossing once or twice, until golden brown and crisped around the
edges, 15 to 18 minutes.
Meanwhile, bring a large pot of
salted water to a boil. Add the pasta and cook for at least a few minutes less
than the package directs. (You want the pasta very al dente; it will finish
softening in the sauce.) Drain well.
Turn oven up to 500 degrees. In
a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage,
pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in
a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted
and bubbly and browned in spots, 10 to 15 minutes.