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JUMBO SHELLS - Stuffed Shells with Mushrooms and Radicchio "Conchiglie al Forno with Mushrooms and Radicchio"
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Conchiglie al Forno with Mushrooms and Radicchio Copyright 2010, Johanne Killeen, All Rights Reserved Barefoot Contessa -- Serves: 6 to 8 as an appetizer Ingredients | |
6 ounces | shiitake mushrooms, cleaned and trimmed |
8 tablespoons (1 stick) | unsalted butter |
1 teaspoon | kosher salt |
2 cups (2 medium heads) | finely shredded radicchio |
2 1/2 cups | heavy cream |
1/2 cup | freshly grated Parmigiano-Reggiano, (1 1/2 ounces) |
1/2 cup | coarsely shredded fontina, (1 1/2 ounces) |
1/2 cup | crumbled Gorgonzola,, (3 ounces) |
2 teaspoons | ricotta |
6 leaves | fresh sage, chopped,, (see note) |
1 pound | imported conchiglie rigate, (pasta shells) |
Directions Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine. Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes. Note: In the absence of fresh sage, do not substitute dried. As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR | |
8 leaves | fresh rosemary |
1/4 teaspoon | fennel seed, alternative |
Note: You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta.
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All Rights Reserved
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