Roasted mushrooms with orecchiette

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

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

Directions

1. Preheat the oven to 220C on fan-bake.
2. 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.
3. Meanwhile, cook the orecchiette according to the packet instructions until al dente. Drain and cool a little.
4. 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.

More of Jan's mushroom recipes

• Polenta with mushrooms
• Linguine with porcini