- 500g portobello mushrooms, chopped
- 500g penne or spiral pasta, cooked
- 100g butter
- 1 teaspoon garlic, crushed
- 1 teaspoon olive oil, for cooking
- 90g all-purpose flour
- 500ml milk
- 4-6 fresh sage leaves
- 1 teaspoonwhole-grain mustard
- 100g mozzarella, grated
- ½ cup parmesan, grated
- Salt and pepper, to taste
Preheat oven to 200 ̊C.
In a large pot, heat the oil and add the mushrooms. Cook for 5-8 minutes, or until soft. Set the mushrooms with its juices, aside.
Add the butter to the same pot and allow to melt. Follow with the sage and allow to sauté for 1-2 minutes. Mix in the flour until smooth.
Slowly add in the milk and juice from the mushrooms and combine well, allow to simmer for 5-10 minutes for the sauce to thicken.
Add in the whole-grain mustard and parmesan, season to taste. Combine the mushrooms with the cooked pasta and stir well.
Pour the mushrooms and pasta into a Le Creuset Ovenware Roasting Tin and top with the mozzarella. Bake in the oven for approximately 20 minutes until the top is golden brown. Remove and allow to sit for 5 minutes before serving. Enjoy as is or with a side salad!
Image and recipe by Life with Lorna