Pasta with Goat Cheese and Mixed Mushrooms

If you are looking for an vegetarian entrée perfect for esteemed dinner guests, I would highly recommend this easy-to-prepare pasta dish loaded with fresh and dried mushrooms baked in a creamy goat cheese sauce. It's quite similar to and equally delightful as my famous pasta and Feta cheese casserole, only creamier and earthier and also very rich and filling.

On the menu with:
Rosemary Parmesan drop biscuits
Creamy beet borscht
Homemade pumpkin pie

Pasta with Goat Cheese and Mixed Mushrooms

Recipe by Lisa Turner Cuisine: Italian Published on November 8, 2007 Rich and delicious pasta loaded with seasoned mushrooms and baked in a creamy goat cheese sauce Preparation: 20 minutes Cooking time: 35 to 40 minutes Print this recipe Ingredients: 1 oz (30 g) dried mixed mushrooms (shiitake, portabello, porcini and oyster) 1 lb (500 g or 4 cups) dried tube pasta Cheese sauce: 1/4 cup unsalted butter 1/4 cup unbleached white flour 2 cups milk 2 cups soft goat cheese sea salt to taste fresh ground black pepper to taste Mushrooms: 3 tablespoons olive oil 1 large onion, chopped 1 lb (500 g or 6 cups) fresh mixed mushrooms, sliced 2 jalapeños, seeded and finely chopped 1 teaspoon fresh thyme (1/4 teaspoon dried) 1 clove garlic, minced or crushed 1/4 to 1/2 cup black olives, coarsely chopped 1/4 cup parsley, finely chopped juice from 1 lemon (3 tablespoons) 1 cup fresh grated Parmesan cheese Instructions: Soak the dried mushrooms in 1 cup of hot water for 20 minutes. Strain, reserving the soaking liquid. Squeeze the excess liquid from the mushrooms and roughly chop. Preheat an oven to 350° and grease a large casserole or baking dish. Cook the pasta in a large pot of salted boiling water for 10 minutes or until the pasta is al dente. Drain well and return to the pot. While the pasta is cooking, prepare the cheese sauce. In a saucepan, melt the butter over medium-high heat. Whisk in the flour and cook for about a minute. Pour in the milk and bring to a boil, whisking constantly to prevent lumps. Reduce the heat to low and simmer for to thicken — approximately 5 minutes. Stir in the goat cheese and season with salt and pepper. Heat the olive oil in a heavy frying pan or wok over medium-high heat. Add the onions to the pan and stir and fry for 3 to 5 minutes or until softened. Add the fresh mushrooms, jalapeños and thyme, and cook for another 2 minutes or until mushrooms begin to release their liquid. Next add the garlic, dried mushrooms and the mushroom soaking liquid to the pan. Bring to a boil and cook for 1 minute. Stir in the olives, parsley and lemon juice. Season with salt and pepper. Stir the cheese sauce, mushroom mixture and 1/2 cup of the Parmesan cheese into the cooked pasta. Transfer to the casserole or baking dish and sprinkle with the remaining 1/2 cup of Parmesan cheese. Bake for 20 to 25 minutes or until heated throughout and lightly browned. Makes 6 to 8 servings