Mary Berry Garlic Mushroom Penne Gratin Recipe [Tips & Tricks]

If you’re looking for a delicious, comforting meal that combines rich flavors and creamy goodness, then you absolutely have to try Mary Berry’s Garlic Mushroom Penne Gratin!

This recipe takes the humble penne pasta and elevates it with earthy mushrooms, a garlic-infused creamy sauce, and a perfectly crispy gratin topping that melts in your mouth. Whether you’re cooking for a cozy dinner at home or impressing guests, it’s a crowd-pleasing dish that’s easy to make and bursting with flavor. Trust me, once you try this, it’ll be your go-to comfort food!

Mary Berry Garlic Mushroom Penne Gratin Recipe

Ingredients Needed

The foundation of Mary Berry’s Garlic Mushroom Penne Gratin lies in a selection of hearty, flavorful ingredients that together create a dish full of rich textures and tastes. Each element plays a crucial role in building a layered, creamy, and comforting pasta bake. Here’s a breakdown of what you’ll need:

1. Penne Pasta (350g): This pasta is perfect for this gratin as its tubular shape holds the rich sauce well, ensuring each bite is packed with flavor. Penne is sturdy enough to stand up to baking and will soak in just the right amount of sauce.

2. Mushrooms (400g): The star ingredient in this dish, mushrooms add an earthy, savory depth. A mix of white button mushrooms and chestnut mushrooms will give the dish a slightly more complex flavor, but feel free to use your preferred variety.

3. Garlic (3-4 cloves): Garlic is the perfect aromatic companion for mushrooms. Its pungency and warmth infuse the dish with a lovely savory punch. Be sure to finely chop or crush the garlic to release its full flavor.

4. Cream (250ml): The creamy base of the sauce gives the dish its luxurious texture. The richness of double cream helps bind the ingredients together, providing a comforting and indulgent result.

5. Cheese (200g): A combination of grated mozzarella and parmesan is used for this gratin. Mozzarella adds a stretchy, gooey quality, while parmesan contributes a sharp, nutty flavor that balances the richness of the cream.

6. Butter (30g): Butter is used to sauté the mushrooms and garlic, imparting a silky finish to the dish. It’s the starting point for building flavor in the sauce.

7. Flour (1 tablespoon): Used to make a roux, this ingredient is essential for thickening the sauce. The flour will be gently cooked in the butter before the cream is added, creating a smooth and velvety consistency.

8. Chicken or Vegetable Stock (150ml): The stock adds depth to the sauce, enhancing the mushroom flavor. You can use chicken stock for a more robust flavor or vegetable stock for a lighter option.

9. Seasoning (Salt and Pepper): A pinch of salt and freshly cracked black pepper is essential to enhance the overall flavors. Adjust the seasoning based on your taste preference, especially to balance the richness of the cream and the umami of the mushrooms.

Equipment Needed

Mary Berry’s Garlic Mushroom Penne Gratin doesn’t require a vast array of tools, but having the right equipment will help streamline the cooking process. Here’s what you’ll need:

1. Large Pot (for boiling pasta): A large, deep pot is essential to cook the penne pasta. The pasta needs plenty of space to cook evenly, and this allows for a large amount of water to come to a boil without spilling over.

2. Frying Pan (for sautéing mushrooms and garlic): You’ll need a large frying pan or skillet to sauté the mushrooms, garlic, and butter. A non-stick pan will make it easier to cook the mushrooms evenly without them sticking to the surface.

3. Saucepan (for making the sauce): This pan will be used to make the creamy sauce. You’ll melt the butter and cook the flour here to form the roux before gradually adding the cream and stock.

4. Gratin Dish or Baking Dish (for baking): A medium to large gratin dish is perfect for this recipe. The slightly shallow sides allow for an even cooking process and a crispy top. It’s important to use a dish that can withstand the oven’s heat and provide ample space for layering the pasta and sauce.

5. Grater (for cheese): A good quality cheese grater will make it easy to grate both mozzarella and parmesan. Freshly grated cheese melts better and has a richer flavor than pre-grated versions.

6. Wooden Spoon or Spatula: To stir the sauce and ensure the roux doesn’t stick or burn, a sturdy wooden spoon or spatula is helpful. It also allows you to gently fold in the cooked pasta once the sauce is ready.

7. Measuring Cups and Spoons: Precision is key when creating the perfect balance of flavors, so having measuring cups and spoons for your cream, stock, and seasonings will help maintain the correct ratios.

How To Make Mary Berry’s Garlic Mushroom Penne Gratin

Making Mary Berry’s Garlic Mushroom Penne Gratin is a straightforward yet rewarding process. Here’s a step-by-step guide to recreating this dish:

1. Preheat the Oven & Boil Pasta:
   Start by preheating your oven to 180°C (160°C fan) or 350°F. Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.

2. Sauté the Mushrooms and Garlic:
   In a large frying pan, melt the butter over medium heat. Add the sliced mushrooms and cook them, stirring occasionally, for about 5-7 minutes, or until they are softened and browned. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from the heat.

3. Prepare the Sauce:
   In a separate saucepan, melt the remaining butter over medium heat. Add the flour and whisk it continuously for about 1 minute to form a roux. Gradually add the cream and stock, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes, or until it thickens slightly. Season with salt and pepper to taste.

4. Combine Pasta, Mushrooms, and Sauce:
   In a large mixing bowl, combine the drained pasta, sautéed mushrooms and garlic, and the creamy sauce. Stir in most of the grated cheese, leaving a little for topping the gratin.

5. Assemble the Gratin:
   Pour the pasta mixture into the prepared gratin dish. Spread it out evenly and sprinkle the remaining cheese on top. Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.

6. Serve:
   Remove the gratin from the oven and allow it to cool for a few minutes before serving. The cheese will set slightly, creating a deliciously gooey top layer. Serve with a side salad or some crusty bread for a complete meal.

Expert Tips

To elevate your Garlic Mushroom Penne Gratin and make it truly special, consider these expert tips:

1. Use Fresh, Quality Ingredients: For the best flavor, use fresh mushrooms and high-quality cream. The richness of the cream and the natural umami from fresh mushrooms will really shine in the dish.

2. Opt for Mixed Mushrooms: While you can stick to basic white mushrooms, a mix of mushrooms-such as cremini, portobello, and shiitake-will give the dish a more nuanced and complex flavor profile. The different textures and flavors will elevate the overall taste.

3. Add Herbs for Freshness: Fresh thyme or rosemary can be added to the sautéed mushrooms for an additional layer of fragrance. You could also sprinkle some fresh parsley over the top after baking for a pop of color and freshness.

4. Don’t Overcook the Pasta: Since the pasta will continue to cook in the oven, it’s important to slightly undercook it when boiling. This way, it won’t turn mushy when baked.

5. Crack Some Black Pepper Over the Top: For added depth, crack fresh black pepper over the finished gratin just before serving. It adds a bit of spice and an aromatic finish to the dish.

Mary Berry’s Garlic Mushroom Penne Gratin is a comforting, indulgent dish that is perfect for family dinners or a special occasion. Its combination of rich, creamy sauce, earthy mushrooms, and gooey cheese makes it a crowd-pleaser.

With straightforward ingredients and a simple preparation process, this recipe is an excellent way to enjoy a decadent pasta bake. Whether you’re an experienced cook or a beginner, the dish’s depth of flavor and satisfying textures will leave everyone asking for seconds. So gather your ingredients, follow the steps, and soon you’ll be enjoying a heartwarming, flavorful gratin that brings all the best flavors of comfort food to the table.

Easy Recipe Variations For Mary Berry’s Garlic Mushroom Penne Gratin

Mary Berry’s Garlic Mushroom Penne Gratin is a comforting, creamy dish that’s perfect for both casual dinners and special occasions. However, if you’re looking to experiment with flavors or adapt the recipe to suit dietary preferences or availability of ingredients, there are plenty of creative variations you can try. These twists maintain the essence of the original recipe but offer something new and exciting.

1. Add Protein:

For those looking to increase the protein content of this dish, try adding grilled chicken breast, turkey, or sausage. You can also opt for vegetarian protein sources like tempeh, tofu, or chickpeas for a plant-based option. To integrate these proteins, simply cook them beforehand and mix them with the pasta and mushroom sauce before layering in the baking dish.

2. Swap the Mushrooms:

While button mushrooms or cremini are commonly used in this recipe, you can switch things up by using different varieties of mushrooms to enhance the dish’s flavor profile. Try shiitake, portobello, or oyster mushrooms for deeper, more earthy flavors. Alternatively, if you want a milder taste, try using white mushrooms or even a combination of wild mushrooms for a more diverse texture and taste.

3. Add Fresh Herbs:

To infuse a fresh burst of flavor into the gratin, fresh herbs like thyme, rosemary, or parsley are perfect additions. You can sprinkle chopped herbs over the mushrooms while sautéing them to release their oils or toss them into the cream sauce. A touch of fresh basil or oregano can bring a Mediterranean flair to the dish.

4. Vegan or Dairy-Free Option:

To make this dish vegan or dairy-free, there are several substitutions you can make. Use plant-based cream (like oat or soy cream) instead of dairy cream.

Nutritional yeast can replace cheese to provide a cheesy, umami flavor, or you can use a dairy-free cheese alternative. Additionally, ensure that the pasta is egg-free if you need the entire recipe to be vegan.

5. Spicy Kick:

If you like a bit of heat, add a pinch of red pepper flakes to the garlic and mushrooms while they’re sautéing. For a more substantial kick, you could even stir in a finely chopped fresh chili or some ground cayenne pepper into the cream sauce.

6. Use a Different Type of Pasta:

While penne is the go-to pasta in Mary Berry’s recipe, you can experiment with other types of pasta. Rigatoni, fusilli, or farfalle would all work wonderfully. If you’re looking for a gluten-free option, gluten-free pasta is an easy swap that won’t compromise the texture or taste of the dish.

7. Add Vegetables for Extra Nutrition:

For a healthier, veggie-packed variation, you can add vegetables like spinach, zucchini, or roasted bell peppers to the dish. These can either be sautéed along with the mushrooms or stirred into the cream sauce to add color, flavor, and additional nutrients. Broccoli or peas also pair nicely with mushrooms and create a balanced, colorful dish.

Best Practices To Store Leftovers

If you’re fortunate enough to have leftovers of Mary Berry’s Garlic Mushroom Penne Gratin, here are the best practices to store them so they stay fresh and delicious for days to come:

1. Cool Quickly and Properly:

The first step in storing leftovers is ensuring they cool down quickly to prevent bacterial growth. Let the gratin rest at room temperature for no more than 1-2 hours before transferring it to the fridge. If you have a lot of food, divide it into smaller portions to help it cool faster.

2. Store in an Airtight Container:

Once the gratin has cooled, transfer it to an airtight container to keep it fresh. A container with a tight-fitting lid will help maintain moisture and prevent the pasta from drying out.

If you don’t have a container with a lid, you can cover it tightly with plastic wrap or aluminum foil. Be sure to store it in the fridge if you plan on eating it within the next few days.

3. Refrigerate for Short-Term Storage:

Refrigerate leftovers for up to 3-4 days. The mushrooms and creamy sauce can sometimes begin to lose their texture over time, so it’s best to consume them within this timeframe for the best taste and quality.

4. Freezing Leftovers for Long-Term Storage:

If you don’t think you’ll eat the leftovers in a few days, freezing is a great option. To freeze, let the dish cool completely, then portion it into freezer-safe containers or bags.

You can also freeze individual servings for easier reheating. When freezing, ensure the dish is well wrapped or stored in sealed containers to prevent freezer burn. The gratin can be frozen for up to 3 months.

5. Reheating Tips:

To reheat, you can either microwave individual servings or bake it in the oven. If reheating in the oven, cover the dish with foil to prevent the top from burning, and heat it at 350°F (175°C) for 20-30 minutes, depending on the amount of food.

When microwaving, make sure to cover the dish with a microwave-safe lid or wrap to retain moisture and heat evenly. If the dish looks dry after reheating, consider adding a splash of milk or cream to restore some of the richness.

What Goes Well With Garlic Mushroom Penne Gratin

While Mary Berry’s Garlic Mushroom Penne Gratin is a rich and hearty dish on its own, pairing it with complementary sides or accompaniments can elevate the meal. Here are some perfect pairings:

1. Green Salad with a Light Vinaigrette:

A fresh, crisp green salad is an ideal accompaniment to the rich, creamy gratin. The acidity of a simple vinaigrette helps to balance out the heaviness of the dish.

Consider arugula, spinach, or mixed greens, and add in a few slices of cucumber, cherry tomatoes, or avocado. A drizzle of balsamic vinegar or lemon juice can add a refreshing touch.

2. Garlic Bread or Crusty Bread:

Since garlic plays a starring role in the dish, why not double down on that flavor with a side of garlic bread?

The crisp, buttery bread pairs wonderfully with the creamy gratin, allowing you to scoop up any leftover sauce. A crusty baguette or ciabatta bread is also perfect for mopping up the sauce.

3. Roasted or Grilled Vegetables:

Roasted vegetables like carrots, asparagus, or zucchini add texture and color to the meal, as well as a natural sweetness that contrasts with the savory, creamy pasta. Grilled vegetables, particularly bell peppers or eggplant, also work well for a smoky touch. These vegetables provide a hearty, nutritious addition to your plate.

4. Protein Options:

If you’re looking to serve a protein alongside, consider grilled chicken, seared salmon, or even a juicy steak. The flavors of the gratin complement these meats beautifully, while the rich creaminess of the gratin pairs especially well with grilled or roasted proteins. For a vegetarian option, roasted tofu or a veggie burger could also work.

5. A Glass of White Wine:

A crisp, refreshing white wine can elevate the meal. A Sauvignon Blanc, Chardonnay, or Pinot Grigio would all complement the garlic and creaminess of the dish. If you prefer red wine, a light Pinot Noir or a Beaujolais would pair nicely without overpowering the flavors of the gratin.

Conclusion

Mary Berry’s Garlic Mushroom Penne Gratin is a versatile, comforting dish that offers rich, creamy flavors with the earthiness of mushrooms and a satisfying texture. Whether you decide to stick to the classic recipe or mix things up with variations like adding protein, changing the pasta, or experimenting with fresh herbs, this gratin is an excellent option for a cozy dinner or a special occasion.

By following proper storage practices, you can extend the enjoyment of this delicious meal and savor it over multiple days. With the right sides and pairings, such as a fresh green salad, roasted vegetables, and a glass of crisp white wine, this gratin can easily become the star of your meal. So go ahead, get creative with your variations, and enjoy every bite of this indulgent, yet surprisingly adaptable, dish!.

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, mushrooms (such as chestnut or button mushrooms), garlic, butter, flour, milk, double cream, grated cheese (typically cheddar), and parsley. You’ll also need some seasoning like salt and pepper.

Can I Use A Different Type Of Pasta For The Penne Gratin?

Yes, you can substitute penne with other types of pasta like rigatoni or fusilli. However, penne’s tubular shape works best for holding the creamy sauce.

How Do I Make The Garlic Mushroom Sauce For The Gratin?

To make the garlic mushroom sauce, sauté garlic and mushrooms in butter until the mushrooms soften. Then, add flour to create a roux, followed by milk and double cream, stirring to create a smooth sauce. Season with salt and pepper before combining it with the cooked penne.

Can I Make Mary Berry’s Garlic Mushroom Penne Gratin Vegetarian?

Yes, this recipe is already vegetarian-friendly!

Just make sure to use a vegetarian-friendly cheese if needed and check that the butter used doesn’t contain any animal-derived ingredients.

Can I Prepare The Dish In Advance And Bake It Later?

Yes, you can prepare the garlic mushroom penne gratin up to the point where it is assembled in the baking dish. Cover it and refrigerate it until you’re ready to bake it. When you’re ready, bake it in the oven as directed, adding a few extra minutes if it’s cold from the fridge.

What Type Of Cheese Is Best For Mary Berry’s Garlic Mushroom Penne Gratin?

The recipe typically calls for mature cheddar, which adds a sharp, tangy flavor. You can also use other hard cheeses like Gruyère or a mixture of cheddar and Parmesan for a richer taste.

How Long Should I Bake Mary Berry’s Garlic Mushroom Penne Gratin?

Bake the gratin for about 20-25 minutes at 200°C (180°C fan/400°F), or until the top is golden and bubbly. If you’re using a pre-prepared dish from the fridge, it may take a few extra minutes.

Can I Freeze The Garlic Mushroom Penne Gratin?

Yes, you can freeze the garlic mushroom penne gratin before baking. To do so, cover the assembled dish tightly with plastic wrap or foil and freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and then bake as usual.

What Side Dishes Pair Well With Mary Berry’s Garlic Mushroom Penne Gratin?

This creamy gratin pairs well with a light salad, steamed vegetables, or roasted vegetables. You can also serve it alongside garlic bread or a fresh, crusty baguette to complement the rich flavors.

Can I Add Protein To Mary Berry’s Garlic Mushroom Penne Gratin?

Yes, you can easily add protein like cooked chicken, crispy bacon, or sautéed shrimp to the gratin. Just make sure to incorporate the protein evenly into the pasta mixture before baking.