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| In the pan |
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| Plated |
This was an incredible dish, the portobello mushrooms were very flavorful. I have to point out that the prep time (which involved cooking the pasta for 5 minutes, chopping the baby bellas into chunks and shredding the cheese) takes a lot longer than 15 minutes!!!
I ended out overcooking the pasta, which was an issue because I really wanted the al dente texture in this meal. My recommendation would be to chop the mushrooms and shred the cheese before beginning the custard topping, I used EVOO instead of butter, because that was what I had, not much of a difference in taste either. Also to make the custard takes at least 20 minutes because of the constant "whisking" necessary to incorporate the flour into the milk. The 25 to 30 minutes is a minimum bake time, I would probably continue the baking until the custard was golden. Either way the taste is wonderful. In general the custard approach might be a less expensive way to have a cheese topping. For instance consider a lasagna or the Moussaka recipe I hope to make. Same flavor, nicer texture for serving, better for you, tastes the same...........
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