Stuffed Paccheri with Sausage and Porcini Mushrooms

Good evening everyone,
Autumn is mushroom season, and in our area, it has been a very fruitful year. All the mushroom hunters have found plenty. Unfortunately, we couldn't go, but a friend brought us a fabulous basket of porcini mushrooms picked from the mountains above Bellagio last weekend.
Since it wasn't planned, we looked in the fridge to see what we could pair with them. We decided to try a stuffed pasta, paccheri with sausage and porcini mushrooms, and since we wanted to gratin them, we prepared a fontina béchamel for an explosive taste.
The combination of these ingredients, let's say quite classic, inevitably takes us back to our childhood. In fact, when we were kids, Sundays were fantastic days for us when school started. We would get up early in the morning and go for a nice walk in the woods with our dads (a nice way for moms to have the house free to clean, tidy up, and prepare lunch...). During these walks, we sometimes picked some porcini mushrooms, which, once we got home, would make the moms a bit upset since they didn't trust the husbands and had already prepared lunch... so the mushrooms always ended up being served for dinner, often with the sausage that was always ready in the fridge or freezer for any emergency.
Until the next recipes!
Pierre and Vivy
Stuffed Paccheri with Sausage and Porcini Mushrooms
Good evening everyone,
Autumn is mushroom season, and in our area, it has been a very fruitful year. All the mushroom hunters have found plenty. Unfortunately, we couldn't go, but a friend brought us a fabulous basket of porcini mushrooms picked from the mountains above Bellagio last weekend.
Since it wasn't planned, we looked in the fridge to see what we could pair with them. We decided to try a stuffed pasta, paccheri with sausage and porcini mushrooms, and since we wanted to gratin them, we prepared a fontina béchamel for an explosive taste.
The combination of these ingredients, let's say quite classic, inevitably takes us back to our childhood. In fact, when we were kids, Sundays were fantastic days for us when school started. We would get up early in the morning and go for a nice walk in the woods with our dads (a nice way for moms to have the house free to clean, tidy up, and prepare lunch...). During these walks, we sometimes picked some porcini mushrooms, which, once we got home, would make the moms a bit upset since they didn't trust the husbands and had already prepared lunch... so the mushrooms always ended up being served for dinner, often with the sausage that was always ready in the fridge or freezer for any emergency.
Until the next recipes!
Pierre and Vivy
Steps
- 1
Start by preparing the filling. Take the sausage, crumble it in a non-stick pan without any additional fat, brown it well, then remove it from the pan with a slotted spoon and set aside.
- 2
Meanwhile, take the mushrooms (already cleaned) and cut them into small cubes about 1/2 inch on each side. Sauté them in the same pan as the sausage (so you don't use additional fats), seasoning with salt and pepper to taste. When they are almost ready, add the sausage you set aside, mix well, adding plenty of chopped fresh parsley. Once combined, turn off the heat and set aside.
- 3
Now prepare the béchamel. Put the butter in a saucepan, melt it over low heat, then add the flour, mix well, and cook for a couple of minutes. Add the milk, stirring with a whisk, lightly salt, pepper, and if desired, add nutmeg. Cook until it starts to thicken, then add the cheese cut into small cubes and melt well, bringing it to a creamy consistency (not too thick).
- 4
Take the paccheri, which you have cooked halfway (be careful not to overcook them). Put a little béchamel on the bottom of terracotta ramekins, stuff the paccheri with the mushroom and sausage filling, and arrange them neatly in the ramekins. Finally, cover the paccheri with the remaining béchamel, and if you like, sprinkle with grated Parmesan cheese. Bake in a preheated oven at 390°F (200°C) with fan for about ten minutes, or until they are well browned.
- 5
All that's left is to place your ramekin on a plate and serve this fabulous stuffed pasta (paccheri) with sausage, porcini mushrooms, and fontina béchamel!
- 6
Enjoy your meal!
Until the next recipes!
Pierre and Vivy!
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