Rigatoni with Mushrooms, Garlic and Herbs
4 Tbs butter
½ cup flour
4 cups milk
¼ tsp nutmeg
salt and pepper
6 Tbs butter
1 Tbs Oil
1 lb fresh mixed mushrooms, roughly chopped
½ cup fresh parsley, chopped
½ tsp Herbs de Provence
2 cloves of garlic, minced
1 cup vegetable or chicken stock
½ cup creamed sherry (Harveys)
1 cup Parmesan, grated
1 lb rigatoni
½ cup Parmesan, grated
Preheat oven to 400°
Prepare pasta according to package directions.
To make the béchamel, melt butter in a medium saucepan. Add flour and stir to make a smooth paste. Whisk in milk until the paste is well incorporated. Over medium heat stir the béchamel until in begins to thicken and comes to a boil. Allow to bubble for about 5 minutes. Add salt, pepper, and nutmeg. Remove from heat.
Melt butter and oil in a large sauté pan, add mushrooms, herbs, and garlic and sauté for 5 minutes, or until mushrooms are tender.
Add stock, and stir until almost all of the liquid is absorbed. Add sherry, and sauté until syrupy.
Stir mushrooms into béchamel and add 1 cup of Parmesan cheese. Combine mushroom mixture with warm pasta, and toss to coat. Grease a 9 X 13 pan with butter and pour pasta into pan. Top with ½ cup Parmesan.
Bake for 20 minutes, or until golden brown.
Serves 4 to 6 people