Mushroom Soup and Pasta Bake
Okay, so I was going to try to avoid using the word mushroomy to describe this soup and subsequent pasta bake. But it's what they are, and frankly, that's a very good thing for them to be.
Okay, so I was going to try to avoid using the word mushroomy to describe this soup and subsequent pasta bake. But it's what they are, and frankly, that's a very good thing for them to be.
- 1/2 cup all-purpose flour
- olive oil
- 1 onion
- 1/3 cup heavy cream
- 3 tablespoons unsalted butter
- 2 cloves of garlic
- 1 stalk of celery
- 3/4 oz dried porcini mushrooms
- 2 lbs button mushrooms
- 1 pinch of dried chili flakes
- 2 chicken or vegetable bouillon cubes
- 2 oz cheddar cheese
- pasta bake
- 17 oz dried penne
- 1 handful of button mushrooms
- 10 sprigs of fresh thyme
- Carbohydrate 19.7521199006111 g
- Cholesterol 34.2445553187629 mg
- Fat 11.7747229131158 g
- Fiber 2.61469691500684 g
- Protein 8.07922520625065 g
- Saturated Fat 7.23019751106629 g
- Serving Size 1 1 Serving (328g)
- Sodium 205.593808200903 mg
- Sugar 17.1374229856043 g
- Trans Fat 0.858436764018919 g
- Calories 210 calories
Step-by-step
- In a small bowl, just cover the porcini with boiling water and leave to soak for 5 minutes.
- Peel the onion, trim the celery, and roughly chop both, then clean the button mushrooms and put it all into a large saucepan on a medium-high heat with a good lug of oil, the butter, the chili flakes, and the flour.
- Scoop in the porcini, reserving the soaking water for later.
- Cook it all for around 25 minutes, or until soft, dark, and intense, stirring regularly.
- Make up 6 cups of broth.
- Gradually add the hot broth to the pan, stirring continuously, along with 90% of the reserved porcini liquid.
- Bring back to a boil, then reduce to a simmer for 15 minutes.
- Stir in the cream and grate in the Cheddar, then blend until smooth.
- Season to perfection and there you have it—mushroom soup for six!
- To turn the soup into a pasta bake for six, preheat the oven to 325ºF.
- Cook the pasta in a saucepan of boiling salted water according to package instructions, until just al dente, then drain and return to the pan.
- Pour over half the soup (eat the rest or save for another day), gently mix together, then tip into a baking dish (8 x 12 inches) and top with an extra grating of Cheddar.
- To make it extra special, use a mandolin (use the guard!) to shave the mushrooms and garlic into a bowl, strip in the thyme leaves, then toss it all in a drizzle of oil and scatter over the pasta.
- Bake for around 30 minutes, or until golden and starting to crisp up at the edges.
A Comforting Culinary Journey: Mushroom Soup and Pasta Bake
As a busy working mom, finding time to cook a wholesome and delicious meal can feel like a Herculean task. Between school runs, work deadlines, and the never-ending cycle of household chores, whipping up something substantial often takes a back seat. That’s why I’ve always been on the lookout for recipes that are both satisfying and quick to prepare. This mushroom soup and pasta bake fits that bill perfectly.
I stumbled upon this recipe while browsing through Jamie Oliver’s Comfort Food book, and it immediately caught my eye. The rich, earthy aroma of mushrooms promised a comforting meal, perfect for a chilly evening or a cozy weekend dinner. What I love about this recipe is its adaptability. It effortlessly transitions from a hearty soup to a bubbling pasta bake, offering versatility for any occasion. The beauty of this dish lies in its simplicity and the fantastic flavor it delivers. The mushrooms, which are the stars of the show, are treated with utmost care, creating a symphony of textures and tastes that will leave your taste buds singing.
The process begins with a simple yet elegant mushroom soup. The earthy porcini mushrooms lend a deep, umami richness, beautifully complemented by the earthy button mushrooms. The creamy texture, achieved through a touch of heavy cream and a generous grating of Cheddar cheese, is nothing short of divine. The subtle hint of chili flakes adds just the right amount of warmth, enhancing the overall flavor profile without overpowering the delicate mushroom essence. It's a soup you can easily savor on its own, but the magic truly unfolds when it transforms into a pasta bake.
The transition from soup to bake is incredibly seamless. A simple addition of penne pasta, a further grating of Cheddar, and a drizzle of olive oil over thinly sliced mushrooms and garlic, elevates this dish to a new level. The oven’s gentle heat transforms the simple soup into a golden, bubbly masterpiece. Imagine the warm, cheesy aroma filling your kitchen, the comforting sight of bubbling cheese, and the delightful crunch at the edges—pure comfort food perfection.
The beauty of this recipe lies not just in its taste, but also in its time efficiency. Most of the preparation can be completed well in advance, allowing you to easily incorporate this dish into your busy schedule. The long simmering time of the soup allows the flavors to meld together seamlessly, creating a dish that's far greater than the sum of its parts. This soup is perfect for meal prepping. I often double the recipe, enjoying a portion for dinner and saving the rest for lunch the next day. The flavor actually deepens and intensifies after a night in the fridge, making the leftovers even more delicious!
This mushroom soup and pasta bake is more than just a meal; it's an experience. It's the embodiment of comfort, warmth, and deliciousness—a testament to the power of simple ingredients transformed into something extraordinary. It's a recipe that's become a staple in my home, a testament to its ability to satisfy both my palate and my busy lifestyle. It's a dish that I know I can always rely on to deliver a comforting and satisfying meal, regardless of how hectic my day may have been.
Whether you're a seasoned cook or a culinary novice, this recipe is surprisingly easy to master. With minimal effort, you can create a culinary masterpiece that will impress your family and friends. So, take a leap of faith, dive into this recipe, and experience the magic for yourself. You won’t regret it.
