The first time I tried Mary Berry’s Garlic Mushroom Penne Gratin, I was hosting a dinner for some friends who were all food enthusiasts. I remember the moment when I pulled that dish out of the oven. The golden crust on top, the rich, creamy aroma of garlic, and the mushrooms melting into the sauce-everyone’s eyes lit up. I was nervous but excited to see if they would enjoy it as much as I did when I first stumbled across it in a cookbook.
Mary Berry, with her years of culinary expertise, has a way of making even the most humble ingredients come together in the most comforting and satisfying way. This gratin quickly became one of my go-to dishes, especially when I want to impress but don’t have hours to spend in the kitchen.
If you’ve never tried this recipe, I highly recommend it. It’s simple yet elegant. The earthy mushrooms, the smooth sauce, and the crunch of the golden penne gratin-it’s the kind of dish that makes everyone at the table feel like you’ve been slaving away for hours, but in reality, it comes together quite effortlessly.
Mary Berry Garlic Mushroom Penne Gratin Recipe
I’ve made this dish a few times now, tweaking it slightly with each attempt to suit my tastes and those of my guests. Here’s the recipe I follow, which has never failed me.
Ingredients Needed
- Penne pasta – 300g. You can use any pasta shape, but penne’s tubular shape catches the creamy sauce wonderfully.
- Mushrooms – 200g, sliced. I always go for chestnut mushrooms, but you can use white button mushrooms or even a mix of different varieties for more flavor.
- Garlic – 3 cloves, minced. The garlic adds depth to the dish, so I never skimp on it.
- Butter – 50g. For a richer, creamier sauce, butter is essential.
- Plain flour – 50g. This helps thicken the sauce.
- Whole milk – 500ml. I prefer whole milk for a creamy texture, but you can use semi-skimmed if that’s what you have.
- Grated cheese – 150g. A mixture of cheddar and Parmesan gives the perfect balance of sharpness and creaminess.
- Salt and pepper – To taste. These bring everything together.
- Fresh parsley – A handful, chopped. It’s optional but adds a fresh, herby note to the final dish.
Equipment Needed
- Large saucepan – For making the sauce.
- Baking dish – I usually go for a medium-sized one, around 8 x 8 inches.
- Colander – For draining the pasta.
- Wooden spoon – For stirring the sauce and pasta.
- Grater – For the cheese (if you’re not using pre-grated cheese).
- Knife and chopping board – For slicing the mushrooms and chopping the garlic.
How To Make Mary Berry Garlic Mushroom Penne Gratin?
This dish comes together in stages, but don’t be intimidated. Each step is fairly straightforward. Here’s how I do it:
- Cook the penne: Boil a large pot of salted water and cook the penne according to the package instructions. Once cooked, drain the pasta and set it aside.
- Prepare the sauce: In a large saucepan, melt the butter over medium heat. Add the garlic and sauté for about a minute until it becomes fragrant. Then, add the flour and stir it in to make a roux (a thick paste). Let this cook for about a minute so the flour loses its raw taste.
- Add the milk: Gradually pour in the milk while whisking continuously. This will prevent lumps from forming. Bring it to a gentle simmer and let it thicken for about 5 minutes. Season with salt and pepper to taste.
- Cook the mushrooms: In a separate pan, sauté the sliced mushrooms until they are soft and golden. This usually takes about 5 minutes.
- Assemble the gratin: In the sauce, add the cooked mushrooms and most of the grated cheese. Stir everything together until the cheese melts into the sauce. Then, combine the pasta with the sauce and mix well.
- Bake the gratin: Pour the pasta mixture into a baking dish and top with the remaining cheese. Pop it into the oven at 180°C (350°F) for about 20 minutes, or until the top is golden and bubbly.
- Garnish and serve: Once out of the oven, sprinkle some chopped parsley on top to freshen it up. Serve hot!
Recipe Variations
This dish is versatile, and you can tweak it to suit your preferences or dietary needs. Here are a few variations I’ve tried and loved:
- Add protein: If you want to make this a more hearty meal, try adding cooked chicken or bacon. The salty richness pairs well with the creamy mushrooms.
- Vegan version: Swap the butter for olive oil and use a plant-based milk like almond or oat milk. Nutritional yeast can replace the cheese for a cheesy flavor.
- Spicy twist: If you love heat, add a pinch of chili flakes or some chopped fresh chili when sautéing the garlic and mushrooms.
- Herb variations: While parsley is great, I’ve also added thyme, rosemary, or even basil for a different flavor profile.
What Goes Well With Mary Berry Garlic Mushroom Penne Gratin?
Mary Berry’s Garlic Mushroom Penne Gratin is rich and creamy, so it pairs beautifully with lighter side dishes to balance the meal. Here are some things I’ve served alongside it:
- A crisp green salad: The freshness of a simple salad with lemon dressing provides a perfect contrast to the richness of the gratin.
- Garlic bread: Because, why not? Extra garlic always works.
- Roasted vegetables: Lightly roasted asparagus, carrots, or even a mix of Mediterranean vegetables complement the gratin’s flavors.
- A glass of white wine: A dry white wine like Sauvignon Blanc or Chardonnay pairs wonderfully with the creamy sauce.
What I Have Learnt
Every time I make this dish, I’m reminded of how simple ingredients can come together to create something extraordinary. Here are a few things I’ve learned from making this recipe multiple times:
- Don’t rush the roux: When making the base sauce, letting the flour cook out for a minute before adding the milk helps avoid that raw, floury taste in the final dish.
- The right pasta: While you can use any pasta, penne is perfect for this gratin. The sauce clings to its ridges, making every bite creamy.
- Sauté mushrooms well: Don’t overcrowd the pan when cooking the mushrooms. Let them brown and release their water for more flavor.
FAQs
What Are The Key Ingredients For Mary Berry’s Garlic Mushroom Penne Gratin?
The key ingredients for Mary Berry’s Garlic Mushroom Penne Gratin include penne pasta, garlic, mushrooms, cream, Parmesan cheese, and breadcrumbs. The recipe also typically calls for butter, flour, and milk to create the sauce base, along with fresh herbs for added flavor.
Can I Substitute The Penne Pasta In Mary Berry’s Garlic Mushroom Penne Gratin?
Yes, you can substitute penne pasta with other types of pasta such as fusilli, rigatoni, or farfalle. The choice of pasta will slightly change the texture and appearance of the gratin, but the dish will still taste delicious.
How Long Should I Bake The Garlic Mushroom Penne Gratin For, And At What Temperature?
Mary Berry’s Garlic Mushroom Penne Gratin should be baked at 180°C (350°F) for approximately 20-25 minutes. The gratin is done when the top is golden brown and crispy, and the sauce is bubbling around the edges.