Baked Shells with Wild Mushrooms
We fall in love with mushrooms in the fall! They add a woody taste that reminds us of burning leaves and walks in the forest. Add to that the perfect cheese, Dofino® Havarti, that melts into the cream sauce for just about the best taste combination you can enjoy with pasta!
Ingredients
6 tablespoons Lurpak® Unsalted Butter
1 cup chopped onions
8 ounces shiitake mushrooms, cleaned and sliced
Salt to taste
16-ounces shell pasta, cooked al dente
2 ½ cups heavy cream
½ cup Parmesan
2 cups grated Dofino® Havarti with Dill
1 head radicchio, shredded
1 tablespoon chopped fresh sage
Methods
1. Preheat the oven to 450ºF. Butter baking dish and set aside.
2. Melt butter and cook onions until soften, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Season with salt and set aside. In a bowl, combine the heavy cream with the Parmesan and Dofino® Havarti with Dill, mushrooms and radicchio. Toss with pasta and transfer to baking dish. Sprinkle the sage over the top and bake until bubbly, about 30 minutes. Serve while piping hot!
