| Yield: | 6 to 8 as an appetizer |
| Yield: | 6 to 8 as an appetizer |
Ingredients
- 6 ounces shiitake mushrooms, cleaned and trimmed
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 2 cups (2 medium heads) finely shredded radicchio
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
- 1/2 cup coarsely shredded fontina (1 1/2 ounces)
- 1/2 cup crumbled Gorgonzola (3 ounces)
- 2 teaspoons ricotta
- 6 leaves fresh sage, chopped (see note)
- 1 pound imported conchiglie rigate (pasta shells)
Instructions
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
- In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
- Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
- Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 662 |
| Total Fat | 46 g |
| Saturated Fat | 29 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 151 mg |
| Sodium | 465 mg |
| Serving Size | 1 of 8 servings |
| Calories | 662 |
| Total Fat | 46 g |
| Saturated Fat | 29 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 151 mg |
| Sodium | 465 mg |
Reviews
My mom made this several years ago and it’s one of those dishes that you just can’t stop thinking about, it’s definitely one of my favorites.
Amazingly delicious! Everything Ina does is amazing
This recipe is great for guests. I made it just as suggested, though, due to many comments that it lacked flavor, added one diced shallot and a splash of white wine prior to throwing in the mushrooms (great taste!). Next time I will also try cutting the butter and cream in half, as the shells/mushrooms were absolutely swimming in fat.
Fabulous. For those who found it bitter, did you measure the radicchio or just use the number of heads suggested?
everyone of her recipes i try turn out great.
If you like flavorless carbs and cheese then this is the recipe for you. As with many Ina recipes, this suffers from a lack of seasoning and any creativity. Kraft mac n cheese is far superior to this dish.
Made this for a dinner party and it was a huge hit! Also super easy to prep in advance and pop in the oven. Highly recommended!
I gave this recipe a 4 star after my tweaks! I made this last night for a couple family members and the consensus was the same: it’s missing just something”! It was just non-exciting. So today with the leftovers I added some seriously sharp white cheddar and roasted chicken and now it is very good. I still don’t see any reason to open a tub of ricotta for 2 tsps! I am a very experienced home chef and love cooking for family and friends. Usually I love everything Ina does, but this just wasn’t one of my favorites. Sorry Ina, but still love you and will try all your recipes.
OMG! Fantastic! It was devoured in the blink of an eye with everyone asking for the recipe. My 14 year old son who has sworn off blue cheese and radicchio inhaled it and begged for seconds.
Yummy!!
Yummy!!
I made this for dinner last night and it was delicious. I didn’t substitute anything, but added a little salt and pepper to taste at the table. It is also good left over the next day for lunch. In fact, it might be better the second day. I will definitely make this again.