Here's the thing though, I didn't take any pictures of it.... at all... You see, my friends were there, and I thought they would think I was reallyyy weird if I busted out my camera to take a picture of mushrooms in a pan... even though they all read my blog... oh well, one day I will not be camera shy!! When I make it again, I will post pictures. Just trust me when I say you should make it!
This is the picture of it from the cookbook!!Ingredients:
8oz uncooked rigatoni, radiatore, or gigli pasta
2 tsp butter
1/4 cup shallots, sliced
12 oz mushrooms (cremini and shitaki)...I used the "gourmet mixed pack" at publix!
1 T chopped, fresh thyme
1/2 tsp salt
1/4 tsp black pepper
3 garlic cloves, minced
1.5 T dry sherry (I used cooking sherry)
1/4 cup all purpose flour
2 cups 1% reduced fat milk
1 cups (4 oz) grated Asiago cheese
Directions: (Makes 4 servings)
1. Preheat oven to 375. Then cook the pasta according the directions on the box, just until al dente. Set aside.
2. Melt butter in a large non-stick pan over medium-high heat. Add shallots, saute 3 mins. Add mushrooms, thyme, salt, pepper, and garlic. Saute 8 mins. Add sherry, cook 1 min, stirring frequently. Remove from heat.
3. Place flour in a dutch oven or a large pan over medium-high heat, and slowly add milk, whisking constantly. Bring mixture to a boil, cook 1 min or until it's thick after it begins boiling. Remove from heat, add half of the cheese (1/2 cup), stirring until melted. Add mushrooms and pasta to the cheese mixture. Tossing well to combine.
4. Spoon mixture into an 8in baking dish. Sprikle the remaining 1/2 cup of cheese on top. Bake for 30mins. Then devour it in 15 mins like we did!!!