Macaroni Gratin with Wild Mushrooms
"Wild mushrooms are an extremely popular addition to any bistro repertoire. Here, they are prepared simply with pasta, shallots and fresh herbs. If good-quality wild mushrooms prove difficult to find, substitute 9 ounces (280 g) assorted dried ones; reconstitute dried mushrooms in cold water to cover for a few hours, then drain well and squeeze out any excess liquid before using...."
INGREDIENTS
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1 1/2 cups dried elbow macaroni
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2 tablespoons olive oil
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2 tablespoons chopped shallots
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5 oz fresh chanterelle mushrooms, brushed clean and trimmed
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4 oz fresh shiitake mushrooms, brushed clean and trimmed
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2 oz fresh oyster mushrooms, brushed clean and trimmed
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salt and freshly ground pepper
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1 tablespoon chopped fresh chives
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1 tablespoon chopped fresh parsley
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2 cups finely shredded swiss cheese
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