Mary Berry’s Garlic Mushroom Penne Gratin is made with penne pasta, butter, onion, garlic, mixed mushrooms, double cream, Parmesan cheese, chives, and mature Cheddar cheese. This delicious Garlic Mushroom Penne Gratin recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 4 people.
This Garlic Mushroom Penne Gratin Recipe Is From Absolute Favourites Cookbook by Mary Berr
Mary Berry Garlic Mushroom Penne Gratin Ingredients
- 300g (11oz) dried penne pasta
- 25g (1oz) butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500g (1lb 2oz) mixed field and chestnut mushrooms, thickly sliced
- 200ml (7fl oz) double cream (or heavy cream in the US)
- 50g (2oz) Parmesan cheese, grated
- 2 tbsp snipped chives
- 75g (3oz) mature Cheddar cheese, grated
- Paprika, for dusting
- Salt and freshly ground black pepper
How To Make Mary Berry Garlic Mushroom Penne Gratin
- Preheat and prepare: Preheat your grill to high. You’ll need a shallow 2-litre (3½-pint) ovenproof dish.
- Cook the pasta: Boil the penne in salted water according to the package instructions until just cooked. Drain and rinse under cold water to stop the cooking, then leave it in a colander to drain fully.
- Fry the onions: Melt the butter in a large frying pan over medium-high heat. Add the chopped onion and cook for 4 minutes. Reduce heat, cover with a lid, and let the onions soften for 10 minutes.
- Add garlic and mushrooms: Remove the lid, turn the heat up, and add the crushed garlic and sliced mushrooms. Fry everything for 3–4 minutes until the mushrooms are cooked. Season with salt and pepper.
- Mix in the pasta: Add the cooked pasta to the pan, pour in the cream (heavy cream), and toss everything together. Stir in the Parmesan and chives, seasoning again with salt and pepper to taste.
- Transfer and grill: Pour the mixture into your ovenproof dish. Sprinkle with the grated Cheddar cheese and a dusting of paprika. Place under the hot grill for about 5 minutes, or until golden and bubbling around the edges.
- Serve: Serve immediately with a green salad on the side.
Recipe Tips
- Cook the pasta just right: Don’t overcook the penne. It should be slightly firm (al dente) since it will cook a bit more under the grill.
- Drain the pasta well: After rinsing with cold water, let the pasta drain completely to avoid any excess water in the gratin, which could make it soggy.
- Sauté mushrooms on high heat: Make sure the heat is high when frying the mushrooms. This will prevent them from releasing too much moisture and turning soggy.
- Season in layers: Season the dish at different stages,when cooking the mushrooms, and again when adding the cream and cheese. This builds more flavor.
- Grill until golden: Don’t remove the dish from the grill too soon. Wait until the top is golden and bubbling for that perfect texture.
How To Store Leftovers Garlic Mushroom Penne Gratin?
- Refrigerate: First, let the leftover Garlic Mushroom Penne Gratin cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: It’s best not to freeze this dish because the creamy sauce may separate, and the texture of the pasta can become mushy after thawing.
How To Reheat Leftovers Garlic Mushroom Penne Gratin?
- In The Oven: Heat the oven to 180°C (350°F). Put the leftover Garlic Mushroom Penne Gratin in an oven-safe dish, cover it with foil, and bake for 15-20 minutes until fully heated.
- In The Microwave: Place leftover Garlic Mushroom Penne Gratin in a microwave-safe dish, cover it, and microwave on medium for 2-3 minutes, stirring halfway for even heating.
- On The Stove: Warm leftover Garlic Mushroom Penne Gratin in a non-stick pan over medium heat for about 5-7 minutes, stirring from time to time until hot.
What To Serve With Garlic Mushroom Penne Gratin?
This creamy Garlic Mushroom Penne Gratin pairs well with a green salad, garlic bread, steamed broccoli, or roasted vegetables. It can also be served alongside sautéed spinach, grilled chicken, roasted potatoes, or a light tomato salad for a delicious dinner.
Mary Berry Garlic Mushroom Penne Gratin Nutrition Facts
Serving Size: 1 serving (serves 2)
- Calories: 640
- Total Fat: 31g
- Saturated Fat: Not specified
- Cholesterol: Not specified
- Sodium: 1820mg
- Potassium: Not specified
- Total Carbohydrate: 68g
- Dietary Fiber: Not specified
- Sugars: Not specified
- Protein: 24g
More Mary Berry Recipe:
- Mary Berry Lasagne Express
- Mary Berry Lentil Shepherd’s Pie
- Mary Berry Mediterranean Chicken Thighs
- Mary Berry Malay Fried Rice
- Mary Berry Seafood Risotto
Mary Berry Garlic Mushroom Penne Gratin
Description
Mary Berry’s Garlic Mushroom Penne Gratin is made with penne pasta, butter, onion, garlic, mixed mushrooms, double cream, Parmesan cheese, chives, and mature Cheddar cheese. This delicious Garlic Mushroom Penne Gratin recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat and prepare: Preheat your grill to high. You’ll need a shallow 2-litre (3½-pint) ovenproof dish.
- Cook the pasta: Boil the penne in salted water according to the package instructions until just cooked. Drain and rinse under cold water to stop the cooking, then leave it in a colander to drain fully.
- Fry the onions: Melt the butter in a large frying pan over medium-high heat. Add the chopped onion and cook for 4 minutes. Reduce heat, cover with a lid, and let the onions soften for 10 minutes.
- Add garlic and mushrooms: Remove the lid, turn the heat up, and add the crushed garlic and sliced mushrooms. Fry everything for 3–4 minutes until the mushrooms are cooked. Season with salt and pepper.
- Mix in the pasta: Add the cooked pasta to the pan, pour in the cream (heavy cream), and toss everything together. Stir in the Parmesan and chives, seasoning again with salt and pepper to taste.
- Transfer and grill: Pour the mixture into your ovenproof dish. Sprinkle with the grated Cheddar cheese and a dusting of paprika. Place under the hot grill for about 5 minutes, or until golden and bubbling around the edges.
- Serve: Serve immediately with a green salad on the side.
Notes
- Cook the pasta just right: Don’t overcook the penne. It should be slightly firm (al dente) since it will cook a bit more under the grill.
- Drain the pasta well: After rinsing with cold water, let the pasta drain completely to avoid any excess water in the gratin, which could make it soggy.
- Sauté mushrooms on high heat: Make sure the heat is high when frying the mushrooms. This will prevent them from releasing too much moisture and turning soggy.
- Season in layers: Season the dish at different stages,when cooking the mushrooms, and again when adding the cream and cheese. This builds more flavor.
- Grill until golden: Don’t remove the dish from the grill too soon. Wait until the top is golden and bubbling for that perfect texture.
Mary Berry Garlic Mushroom Penne Gratin