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Mushroom Soup and Pasta Bake From 'Jamie Oliver's Comfort Food'

This comforting recipe transforms a rich, savory mushroom soup into a hearty pasta bake. Featuring rehydrated porcini and fresh button mushrooms, it's thickened with a classic roux, enriched with cream and Cheddar, then combined with penne and baked until golden and bubbly. A deeply flavorful and satisfying meal.
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Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 3404.5 kcal

Equipment

  • 1 Large stockpot or Dutch oven For preparing the soup and cooking pasta
  • 1 Large Baking Dish Oven-safe for the pasta bake
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Whisk For smooth roux and soup consistency

Ingredients
  

Main

  • 3/4 oz dried porcini mushrooms
  • 1 onion
  • 1 stalk of celery
  • 2 lbs button mushrooms
  • olive oil
  • 3 tablespoons unsalted butter
  • 1 good pinch of dried chili flakes
  • 1/2 cup all-purpose flour
  • 2 chicken or vegetable bouillon cubes
  • 1/3 cup heavy cream
  • 2 oz Cheddar cheese
  • Pasta Bake
  • 17 oz dried penne
  • 1 handful of button mushrooms
  • 2 cloves of garlic
  • 10 sprigs of fresh thyme

Instructions
 

  • Rehydrate dried porcini mushrooms in hot water; once softened, finely chop and reserve the strained liquid.
  • Finely chop the onion, celery, and a portion of the button mushrooms for the soup base.
  • In a large stockpot, sauté onion, celery, and the soup-destined button mushrooms in olive oil until tender and lightly browned, then add the chopped porcini.
  • Melt butter in the pot, stir in flour and chili flakes to form a roux, cooking for 1-2 minutes.
  • Gradually whisk in the reserved porcini liquid and enough water or stock (from bouillon cubes) to achieve a desired soup consistency; bring to a simmer and cook until thickened.
  • Stir in the heavy cream and grated Cheddar cheese until melted and smooth; season the mushroom soup to taste.
  • Cook penne pasta in boiling salted water until al dente; drain well.
  • In a separate pan, quickly sauté the remaining button mushrooms with minced garlic and fresh thyme sprigs until fragrant.
  • Combine the cooked pasta, mushroom soup, and sautéed mushroom mixture in the large stockpot, then transfer to a large baking dish.
  • Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown on top, then let rest briefly before serving.

Notes

For maximum flavor, ensure the dried porcini rehydration liquid is strained thoroughly and added to the soup base. Sautéing the fresh button mushrooms until deeply golden before adding them to the soup builds significant umami. When making the roux, cook the flour and butter for a minute or two to eliminate any raw flour taste before gradually whisking in the liquid to prevent lumps. Cook the penne al dente, as it will continue to cook in the oven, preventing a mushy texture. A final sprinkle of fresh parsley or chives after baking would elevate the presentation and add a fresh aromatic lift.