Ingredients:
2 ounces dried mushrooms ( black Chinese, shiitake, etc.)
2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
2 tablespoons Old Bay Seasoning ( or substitute the next 4 ingredients)
1/2 teaspoon paprika
1/2 teaspoon ground mace
1/2 teaspoon cayenne pepper
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces penne pasta
1 (6 3/4 ounce) cans tuna, drained
1/4 lb grated gruyere cheese or 1/4 lb swiss cheese
Directions:
Soak mushrooms in milk for one hour.
Drain mushrooms, reserving the milk, and chop coarsely.
Preheat oven to 325 F.
Generously grease a 9×12 baking pan with butter.
Melt butter over low heat.
Add the mushrooms and cook 2 minutes.
Whisk in flour, then the reserved milk, broth, and seasonings.
Increase the heat to medium and cook until sauce is thickened (about 3 minutes); set aside.
Meanwhile, cook the pasta according to the package instructions, drain, and transfer to a bowl.
Add tuna to the pasta.
Stir in the sauce and 2/3 of the cheese; mix well.
Transfer mixture to baking pan and cover with foil. Bake 45 minutes.
Remove foil and sprinkle remaining cheese over casserole.
Bake an additional 15 minutes.
Servings: Serve
Time preparation: 12 min.
Time total: 72 min.