Wild Mushroom Manicotti Gratinée

Wild Mushroom
Manicotti Gratinée

with Fine Herbs and Sage-Garlic Brown Butter

“You can build this recipe into a wild mushroom lasagna by alternating layers of mushrooms and some of the sauce along with different types of cheese between the sheets of pasta. Try a fontina or even a taleggio cheese. To get really fancy, try shaving black truffles over the top.”
—Chef Andrew Buffalino

Serves 4

3/4 cup mixed wild mushroom stuffing (recipe below)
2 parcooked De Cecco brand lasagna sheet (1 sheet for 2 servings)
Chicken stock or water as needed
1/4 cup grated New York State aged white cheddar cheese
8 oz creamy mushroom sauce and sautéed mushrooms (recipe below)
Sage-garlic brown butter to drizzle (recipe below)
Fried sage to garnish

Preheat oven to 350°F. Divide the mushroom stuffing evenly among the blanched pasta sheets, about 3 heaping tablespoons per roll.

Roll up manicotti tightly and place 3 at a time in a shallow earthenware baking dish with a little chicken stock or water on the bottom.

Bake in the oven for 10 minutes or until the filling is hot.

Remove the manicotti from oven, scatter with cheddar cheese, and then bake again until the cheese is melted. Place in the broiler and broil it for additional 2 minutes or until cheese is lightly golden brown. Repeat with the rest of the pieces.

To Serve
Place 3 manicottis per person on a plate, and spoon creamy mushroom sauce and reserved sautéed mushrooms over the top. Drizzle with 1 tablespoon of the sage-garlic brown butter sauce over the top of each plate and garnish with fried sage. Serve immediately.

Mushroom Stuffing
Yields 4 to 5 cups

1/4 cup olive oil
2 lbs mixed wild mushrooms — cremini, white button, shiitake,
chanterelles, hen of the woods
2 tbs chopped shallots
1 tbs chopped garlic
2 tbs chopped chives
Salt and pepper to taste
1 egg
1 egg yolk
2 packs Boursin garlic-and-herb cheese spread
1 tbs chopped parsley

Heat the olive oil in a large sauté pan set over medium heat until hot. Add the mixed mushrooms and sauté until lightly brown all over, about 8 to 10 minutes. Add the shallots, garlic, and chives, and continue to cook for another 2 minutes. Season to taste with salt and pepper.

Place one half of the mushrooms in a bowl. Cover and keep warm until ready to use. Transfer the other half of the mushrooms into a food processor fitted with a metal blade. Process until finely chopped but not a purée.

Place the chopped mushrooms in a large mixing bowl and fold in the whole egg, egg yolk, Boursin cheese, and parsley. Season to taste with salt and pepper. Mix together until fully incorporated, and then set aside.

Creamy Mushroom Sauce and Sautéed Mushrooms
Yields 1 quart

1/4 cup extra-virgin olive oil
1 lb white mushrooms, sliced
4 tbs diced shallots
2 tsp finely chopped garlic
1 cup vermouth
2 cup chicken stock
1 cup heavy cream
Salt and pepper to taste

Heat olive oil in a large sauté pan set over medium-high heat. Add the sliced mushrooms and sauté until lightly brown, about 5 minutes. Add the shallots and garlic, and continue to cook for an additional 2 minutes. Deglaze the mushrooms with the vermouth and simmer for about 3 minutes, until the vermouth has reduced by half. Add the chicken stock and heavy cream, and simmer until cream has begun to thicken, about 3 to 5 minutes.

Transfer to a blender and purée until smooth. Season to taste with salt and pepper. Set aside and keep warm until needed.

Sage-Garlic Brown Butter
3 oz unsalted butter
1 oz finely chopped garlic
8 pcs sage leaves, thinly sliced

Heat the butter in a small sauté pan set over medium-low heat. Add the garlic and cook until golden brown, about 3 minutes. Once the garlic has lightly browned, add the sage and remove from the heat. Keep warm until ready to use.