Chicken of the Woods Alfredo Pasta Bake
This chicken of the woods Alfredo pasta bake is the perfect meatless, homey, comforting, and delicious wild casserole!
Use fresh specimens of Laetiporus sulphureus for this recipe.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
- Yield4 servings
- 10oz (300g) rigatoni, rotini, or penne pasta
- Kosher salt
- 1 bunch kale, de-stemmed and chopped
- 12oz (340g) chicken of the woods mushroom (Laetiporus sulphureus), cleaned
- 1/4 cup (34g) + 2 tablespoons (16g) flour
- Black pepper
- 2 tablespoons (28g) butter
- 3 cloves garlic, chopped
- 2.5 cups (625ml) milk
- 3/4 cup (67g) grated Parmesan
- 2oz (60g) mozzarella cheese, shredded
- 1/4 cup (30g) panko breadcrumbs
Preheat oven to 400°F (200°C, gas mark 6).
Bring a large pot of water to boil. Add in a large pinch of salt.
Add the rigatoni and cook for 8 minutes. Add the kale and cook for 2 more minutes.
Dump into a casserole dish.
Tear the chicken of the woods mushroom into bite sized pieces.
Toss them in the 1/4 cup of flour mixed with a pinch of salt and pepper.
Melt the butter in a skillet over medium high heat.
Add the mushrooms and cook for 5 minutes.
Add the garlic and cook for 2 more minutes.
Meanwhile, mix the milk, 2 tablespoons of flour, 1/4 cup of the Parmesan cheese (not all of it!) in a bowl.
Add it to the mushrooms and garlic in the skillet. Cook for 2 more minutes.
Add the contents of the skillet to the casserole dish with the noodles. Season with a pinch of salt and pepper, and 1/4 cup of the Parmesan cheese. Mix well.
Top with breadcrumbs and the rest of the Parmesan.
Transfer to oven uncovered, and bake until browned and bubbly, about 15-20 minutes.
If you’d like browner crumbs, you can broil it for 5 minutes.
Spoon into bowls to serve. Enjoy!