Castle Courtyard Shroom Shells
By Benjamin Moore Eubank
Golden roasted mushrooms are folded through a creamy parmesan sauce with pasta shells, echoing the sun-drenched courtyard glow of a certain castle's grand hall. It's a rich, comforting main built for a bright, adventurous appetite.
Yield: 4 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
Ingredients
- 2 tbsp parsley
- 13 oz pasta shells
- 1 pinch nutmeg
- salt
- 1 tsp fresh thyme
- 1 tsp lemon juice
- 1 1/8 oz all-purpose flour
- 3 cloves garlic
- 1 3/8 oz butter
- 2 1/8 cups whole milk
- 1 lb cremini mushrooms
- 2 tbsp olive oil
- black pepper
- 3 5/8 oz parmesan cheese
Steps
- Preheat oven to 430°F (425°F) and line a large baking sheet with parchment.
- Slice mushrooms and toss with olive oil, minced garlic, thyme, salt, and pepper; spread on the sheet and roast 15 minutes until browned and caramelized.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta shells until al dente; reserve a cup of pasta water before draining.
- In a wide skillet over medium heat, melt butter and whisk in flour to form a roux; cook 1 minute until pale gold.
- Gradually whisk in milk, then grated parmesan and nutmeg, stirring until a smooth, glossy sauce forms.
- Fold the roasted mushrooms and drained pasta shells into the sauce, loosening with a splash of reserved pasta water if needed.
- Stir in chopped parsley and a squeeze of lemon juice, then season to taste with salt and pepper.
- Divide among warm bowls, top with extra parmesan and a crack of black pepper, and serve immediately.