Brown Rice Pasta & Mushroom Casserole
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Heidi Gordon / Jovial Foods
This hearty gluten-free vegetarian meal is loaded with all kinds of mushrooms and layers of fabulous flavors. The ideal comfort food for a chilly night!
ingredients
12 oz. brown rice penne rigate
Béchamel Sauce:
4 tbsp. vegetable spread
½ cup amaranth flour
2 cups unsweetened almond milk
Pinch of grated nutmeg
Sea salt and black pepper to taste
Mushroom Sauce:
2 tbsp. olive oil
1 tbsp. vegetable spread
3.5 oz. shiitake mushrooms, stems removed
4 oz. oyster mushrooms
4 oz. crimini mushrooms
1 oz. dried porcini mushrooms
1 cloves garlic, peeled and minced
¼ cup flat leaf parsley, minced
¼ cup sherry
Walnut Pesto:
¼ cup chopped walnuts
1 clove garlic
½ tsp. fresh thyme, chopped
½ tsp. fresh rosemary, chopped
2 tbsp. olive oil
¼ tsp. sea salt
almond milk, for thinning if needed
Instructions
1. Bring 4 quarts of salted water to a rolling boil. Add Brown Rice Pasta and cook al dente, drain and rinse with cold water to stop the cooking process.
2. Preheat oven to 375°F.
3. In a heavy bottom sauce pot set to medium heat, add 4 tbsp. of margarine. When melted, add flour and stir to combine. Reduce heat and cook until mixture turns pale brown, stir with a wooden spoon. Be careful not burn. Cook for approximately10 minutes.
4. Slowly whisk in 2 cups of almond milk. Place back on medium to low heat and bring to a simmer stirring occasionally (about 10 minutes).
5. Remove from heat and season with salt, pepper and nutmeg.
6. Reconstitute the dry porcini mushrooms by placing them in boiled water and let stand for 5 minutes. After 5 minutes remove from water and set water aside.
7. Slice all mushrooms the same size and set aside.
8. In a large sauté pan on medium high heat, add 2 tbsp of olive oil. When the oil is hot add porcini mushrooms, parsley and garlic.
9. Stir for a couple of minutes then add 1 tbsp. of margarine and the chopped mushrooms, stirring for about 5 minutes more.
10. Add the sherry to the mushrooms and let the liquid reduce. At that point add the reserved mushroom liquid. Cook down and let it reduce. It will start to thicken and have the consistency of syrup.
11. Remove from heat and stir in béchamel sauce.
12. Prepare the walnut pesto: add 2 tbsp. of olive oil, remaining garlic and walnuts in a hand blender with a pinch of sea salt. Pulse until smooth, adding a drizzle of almond milk if needed. When smooth, add thyme and rosemary and pulse to incorporate. Stir into mushroom and béchamel sauce.
13. Toss pasta into the mushroom sauce mixture until well combined and pour into a 9x12 baking dish.
14. Bake for 30-40 minutes or until the top begins to get bubbly and brown.
15. Let cool for 5-10 minutes before serving. Garnish with fresh parsley.
Recipe courtesy of Jovial Foods.
makes: 6 servings
