Roasted mushrooms with orecchiette
Fresh shiitake add oomph to this dish. It serves 2 as a main but 4 people as a side dish.
- Preheat the oven to 220C on fan-bake.
- Cut the mushrooms into 1cm-thick slices. Place in a roasting pan and toss together with the oil, salt, pepper and rosemary. Roast for about 10 minutes — stirring once or twice — until golden and a little crisp around the edges.
- Meanwhile, cook the orecchiette according to the packet instructions until al dente. Drain and cool a little.
- In a large bowl combine the cream, ricotta, mozzarella, garlic and parmesan. Mix well then add the mushrooms and pasta. Pour into a 25cm x 16 cm baking dish. Cook on fan-bake for 15 minutes until hot and browned on top.
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