Mary Berry, the beloved doyenne of British baking and home cooking, is known for her elegant yet approachable recipes that elevate simple ingredients into comforting classics. Her Garlic Mushroom Penne Gratin is a perfect example of this culinary magic.
At its heart, this gratin is a luscious, oven-baked pasta dish. Picture tender penne pasta enveloped in a silky, garlic-infused cream sauce studded with golden sautéed mushrooms. This is all brought together with a generous sprinkling of cheese and breadcrumbs, then baked to bubbly, golden perfection. It’s rustic and sophisticated all at once-a dish that promises comfort in every spoonful, with layers of texture from soft pasta to crisp topping, and deep, savory umami from the mushrooms.
This dish is ideal for vegetarians, but also loved by meat-eaters alike due to its richness and depth. It’s hearty without being heavy, and it captures that balance between elegance and everyday deliciousness that Mary Berry does so well.
Mary Berry’s Garlic Mushroom Penne Gratin Recipe
Ingredients Needed
To bring this dish to life, you’ll need a combination of fresh, creamy, and aromatic elements. Here’s a detailed list:
Main Ingredients
- Penne Pasta – 300g; its ridges and tubes capture the sauce beautifully.
- Mushrooms – 400g, sliced (chestnut or button mushrooms work wonderfully).
- Garlic – 2-3 cloves, finely minced for that deep, aromatic foundation.
- Butter – 50g, for sautéing and richness.
- Olive Oil – A splash, to help sauté the mushrooms evenly.
- Plain Flour – 2 tablespoons; for thickening the sauce.
- Whole Milk – 500ml, to make a luscious béchamel.
- Double Cream – 100ml, for extra richness.
- Grated Cheese – 100g (Cheddar or Gruyère recommended for flavor and meltability).
- Parmesan – 25g, finely grated; adds a sharp, nutty top note.
- Breadcrumbs – 50g, for that irresistible golden crust.
- Salt and Black Pepper – To taste.
Optional Garnishes
- Fresh Parsley – Finely chopped, for a bright finish.
- Nutmeg – A pinch grated into the sauce for a subtle warmth.
Equipment Needed
Before you start, gather these kitchen essentials to ensure a smooth cooking process:
- Large Saucepan – To cook the pasta.
- Large Frying Pan or Skillet – For sautéing mushrooms and making the sauce.
- Wooden Spoon or Silicone Spatula – To stir without scratching your pans.
- Measuring Jug – For the milk and cream.
- Grater – For the cheeses and nutmeg (if using).
- Colander – For draining the pasta.
- Ovenproof Baking Dish – Medium-sized, ideally ceramic or glass.
- Oven Gloves – Safety first when transferring to and from the oven.
- Small Bowl – To mix the breadcrumb and cheese topping.
Instructions To Make Mary Berry’s Garlic Mushroom Penne Gratin
Let’s walk through this recipe step-by-step. Take your time with each one-this dish is all about layering flavors and textures beautifully.
1. Preheat The Oven
Set your oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Get your baking dish ready-no need to grease it, as the creamy sauce will do that job.
2. Cook The Penne
Bring a large pot of salted water to a boil. Add the penne and cook until just al dente-about 1-2 minutes less than the package instructions. Drain and set aside. Toss with a drizzle of olive oil to prevent sticking.
3. Sauté The Mushrooms And Garlic
In your frying pan, heat the butter and a splash of olive oil over medium-high heat. Add the sliced mushrooms and sauté until they release their moisture and begin to brown (around 8-10 minutes). Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
4. Make The Creamy Sauce
Sprinkle the flour over the mushrooms and stir well to coat evenly-cook for 1-2 minutes to eliminate the raw flour taste. Slowly pour in the milk, stirring constantly to prevent lumps. Once thickened, stir in the double cream and season with salt, black pepper, and a pinch of nutmeg if using. Let the sauce simmer gently for a few minutes until velvety.
5. Combine Pasta And Sauce
Add the cooked penne to the creamy mushroom mixture and stir gently to coat everything in the sauce. At this stage, you could taste and adjust the seasoning if needed.
6. Assemble The Gratin
Pour the mixture into your ovenproof baking dish. In a small bowl, combine the breadcrumbs, grated Parmesan, and half the Cheddar or Gruyère. Sprinkle this mix generously over the top of the pasta.
7. Bake To Golden Perfection
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbling. If the top isn’t crisp enough for your liking, finish under the grill (broiler) for 2-3 minutes.
8. Garnish And Serve
Once out of the oven, let the gratin rest for a few minutes. Sprinkle with chopped parsley before serving for a touch of color and freshness.
Tips And Tricks
Here are some insider tips to make your Garlic Mushroom Penne Gratin turn out beautifully every time:
- Don’t overcook the pasta: Remember, it will continue cooking in the oven. Undercooking slightly ensures it stays pleasantly firm.
- Use a mix of mushrooms: For a deeper umami flavor, try combining chestnut, shiitake, and oyster mushrooms.
- Make it ahead: Assemble the gratin up to the point of baking, then cover and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5-10 minutes to the cooking time.
- Go gluten-free: Use gluten-free penne and swap the plain flour with a gluten-free blend.
- Add a protein boost: Stir in cooked chicken, pancetta, or even crispy tofu for variation.
- Enhance the crust: A few dots of butter on top of the breadcrumb mixture before baking can help it crisp up and turn extra golden.
Mary Berry’s Garlic Mushroom Penne Gratin is the kind of dish that warms your kitchen and your soul. It’s simple yet luxurious, packed with rich, earthy flavors from mushrooms and garlic, and made indulgent with its creamy sauce and bubbling cheesy crust. Whether you’re serving it as a main course with a crisp green salad or as a side alongside roasted meats, it holds its own on any table.
This is more than just a pasta bake-it’s a celebration of comforting textures, balanced flavors, and the kind of wholesome cooking that makes Mary Berry such a beloved figure. So go ahead, give it a try, and let your kitchen be filled with the aroma of garlic, cheese, and buttery mushrooms-you won’t be disappointed!
Easy Recipe Variations For Mary Berry’s Garlic Mushroom Penne Gratin
Mary Berry’s original Garlic Mushroom Penne Gratin is a creamy, cheesy, and earthy delight. With its tender penne pasta, sautéed mushrooms, a velvety béchamel sauce infused with garlic, and that irresistible golden gratin topping-it’s a surefire hit. But the beauty of this dish is how easily it lends itself to experimentation. With just a few tweaks, you can tailor it to match dietary needs, seasonal produce, or even your cravings on any given day.
1. Protein-Packed Additions
Want to make this more filling? Add a protein component:
- Chicken: Dice and sauté chicken breast or thigh before mixing it into the gratin. For extra flavor, season with smoked paprika or herbs like thyme.
- Bacon or Pancetta: Crisp, salty pancetta or bacon bits can add a lovely smoky note that complements the mushrooms perfectly.
- Lentils or Chickpeas: For a vegetarian protein option, cooked green lentils or chickpeas stir in well and add a delightful texture.
2. Cheese Variations
The classic version may use Cheddar or Gruyère, but why stop there?
- Blue Cheese: A small crumble of blue cheese gives it an intense savory edge-ideal for those who like bold flavors.
- Goat Cheese: Add a creamy tang with goat cheese, which pairs beautifully with mushrooms.
- Vegan Cheese: For a dairy-free take, swap in a good-quality vegan cheese that melts well-look for options made from cashews or coconut oil.
3. Veggie Upgrades
Use this gratin as a canvas for all sorts of vegetables:
- Spinach or Kale: Stir in chopped spinach or wilted kale for a nutrient boost and color contrast.
- Butternut Squash or Sweet Potato: Roast cubes of these veggies and layer them into the dish for sweetness and depth.
- Leeks, Peas, or Zucchini: These quick-cooking veggies can be sautéed along with the mushrooms or added directly into the sauce.
4. Pasta Alternatives
Want to switch up the pasta?
- Whole Wheat or Spelt Penne: A nuttier flavor and extra fiber.
- Gluten-Free Pasta: Use a rice or corn-based pasta for a gluten-free adaptation-just cook it al dente to avoid sogginess.
- Shells or Rigatoni: These shapes hold onto the sauce beautifully and add a different mouthfeel.
5. Sauce Twists
For those looking to play with the sauce:
- Add White Wine: Deglaze the mushrooms with a splash of white wine for added depth.
- Herb Infusions: Stir in fresh thyme, rosemary, or even tarragon for herby complexity.
- Spice It Up: A pinch of chili flakes or cayenne can give the creamy sauce a welcome kick.
Storing Leftovers
One of the biggest perks of this gratin is how well it holds up the next day. In fact, some might say it’s even better after the flavors have had time to mingle overnight.
Refrigeration
- Storage Time: Leftovers keep beautifully in the fridge for up to 3-4 days.
- Container: Use an airtight container to keep it fresh, or cover the original baking dish tightly with foil or cling wrap.
- Tip: To prevent it from drying out, splash a tablespoon of milk or cream over the surface before reheating-it’ll help rehydrate the sauce.
Freezing
- Yes, You Can Freeze It: While the texture of the sauce might alter slightly due to the dairy, it freezes surprisingly well.
- How To Freeze: Let the gratin cool completely, portion into airtight containers or wrap tightly in foil and plastic wrap. Label with the date.
- Shelf Life: It’ll keep in the freezer for up to 2 months.
- To Reheat: Thaw overnight in the fridge, then bake at 180°C (350°F) until bubbling hot-usually around 20-25 minutes. Add fresh cheese on top before baking for a just-made feel.
What To Eat With Mary Berry’s Garlic Mushroom Penne Gratin?
Although this gratin is hearty enough to stand alone, it becomes part of a truly spectacular meal when paired thoughtfully. Here are some fantastic ideas to round out your dinner table.
1. Light And Fresh Salads
Balance the richness of the gratin with something crisp and vibrant:
- Arugula Salad with Lemon Vinaigrette: Peppery arugula with a simple lemon-olive oil dressing cuts through the creaminess.
- Apple and Fennel Slaw: Adds sweetness and crunch with a touch of anise flavor from the fennel-an elegant contrast.
- Tomato and Cucumber Salad: A Mediterranean twist that pairs well with cheesy bakes.
2. Rustic Breads
What’s a gratin without something to mop up that sauce?
- Garlic Bread: Double down on the garlic theme with warm, buttery slices.
- Ciabatta or Baguette: Lightly toasted, these breads offer the perfect crunch.
- Rosemary Focaccia: Earthy and fragrant, it harmonizes with the mushroom and herb notes in the gratin.
3. Simple Sides
Keep the accompaniments simple, but impactful:
- Steamed Green Beans with Almonds: Fresh and nutty, they offer a clean, crisp bite.
- Grilled Asparagus: A springtime side that’s elegant and easy.
- Roasted Cherry Tomatoes: Their juicy sweetness pairs beautifully with the savoriness of the gratin.
4. Wine Pairings
Yes, please! A glass of wine elevates the meal:
- White Wine: A lightly oaked Chardonnay or a Pinot Grigio complements the creamy, garlicky sauce.
- Red Wine: For a deeper pairing, try a Pinot Noir or Merlot-they play well with mushrooms.
Conclusion
Mary Berry’s Garlic Mushroom Penne Gratin is the kind of dish that feels like a warm hug on a chilly day, and yet it’s versatile enough to transform with the seasons, your mood, or even your dietary needs. Whether you keep it classic or put your own spin on it, this gratin is a deeply satisfying dish that’s simple to make and even easier to love.
With clever additions, smart storage tips, and thoughtful sides, you can turn this homely bake into a gourmet experience-or simply savor it as is with a glass of something lovely. Either way, it’s a keeper. Happy cooking-and happy gratin-ing!
FAQs
What Ingredients Are Needed To Make Mary Berry’s Garlic Mushroom Penne Gratin?
To prepare Mary Berry’s garlic mushroom penne gratin, you will need the following ingredients: penne pasta, garlic, fresh mushrooms (preferably chestnut or button), butter, double cream, grated Parmesan cheese, cheddar cheese, fresh parsley, salt, and pepper. You will also need a small amount of flour to make a roux for the sauce.
Can I Make Mary Berry’s Garlic Mushroom Penne Gratin Ahead Of Time?
Yes, Mary Berry’s garlic mushroom penne gratin can be prepared ahead of time. You can cook the penne and mushroom mixture, then assemble the gratin in the baking dish. Cover it with foil and refrigerate for up to 24 hours before baking. When ready to serve, simply bake in the oven as instructed, though you may need to add a few extra minutes to the cooking time if it’s chilled.
Can I Substitute Any Ingredients In Mary Berry’s Garlic Mushroom Penne Gratin Recipe?
Yes, there are several ingredient substitutions you can make depending on your preferences or dietary needs. For example, you can use gluten-free penne pasta if you require a gluten-free version. If you’re looking for a lighter alternative, you can substitute the double cream with a lower-fat cream or milk. For those who don’t consume dairy, a non-dairy cheese and plant-based butter can work as substitutes. Additionally, if you’re not a fan of mushrooms, you could use another vegetable like spinach or courgettes.
