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Roasted mushrooms with orecchiette

Name: Roasted mushrooms with orecchiette
Yield: 2
Ingredients: 300 g Mixed mushrooms, fresh, e.g; portobello, white button, fresh shiitake, brown; 3 Tbsp Olive oil; 2 tsp Rosemary leaves, fresh, chopped; 125 g Orecchiette, or similar; ½ cup Cream; ¾ cup Ricotta cheese; ¾ cup Grated mozzarella; 1 Garlic clove, crushed; ¼ cup Grated parmesan cheese

for 2 people

Jan Bilton

Food writer and cookbook author.

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Fresh shiitake add oomph to this dish. It serves 2 as a main but 4 people as a side dish.

300 g	Mixed mushrooms, fresh, e.g; portobello, white button, fresh shiitake, brown
3 Tbsp	Olive oil
2 tsp	Rosemary leaves, fresh, chopped
125 g	Orecchiette, or similar
½ cup	Cream
¾ cup	Ricotta cheese
¾ cup	Grated mozzarella
1	Garlic clove, crushed
¼ cup	Grated parmesan cheese

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.