Spaghetti Pie with Wild Mushrooms and Spinach

 


Spaghetti Pie with Wild Mushrooms and Spinach

Ingredients

Unsalted butter, softened, for brushing

1 pound spaghetti

3 tablespoons extra-virgin olive oil

1 medium yellow onion, minced

2 garlic cloves, minced

1 pound mixed wild mushrooms, such as cremini, porcini and stemmed shiitakes, cut into 1-inch pieces

Kosher salt

Pepper

5 ounces baby spinach

3 large eggs

1 1/2 cups whole milk

3 cups shredded Fontina cheese (10 ounces)

1 cup fresh ricotta cheese

1 cup finely grated Parmigiano-Reggiano cheese

1 tablespoon finely chopped sage

1 tablespoon thyme leaves

Directions

Preheat the oven to 425°. Tightly wrap the outside of a 9-inch springform pan with foil and brush the inside with butter. In a pot of salted boiling water, cook the spaghetti until barely al dente; drain.

In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Scrape into the mushrooms and let cool slightly.

In a large bowl, beat the eggs with the milk. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well. Scrape into the prepared pan and smooth the top. Set the pan on a baking sheet and bake for about 35 minutes, until bubbling and the top is golden. Let stand for 15 minutes. Remove the ring, cut the pie into wedges and serve.

 

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