Wild Mushroom Three Cheese Macaroni With Truffle Oil Recipes

MUSHROOM MAC AND CHEESE

Steps:

• For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
• For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
• While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
• Preheat the broiler to high.
• Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
• Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
• Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.

WILD MUSHROOM THREE CHEESE MACARONI WITH TRUFFLE OIL

Steps:

• Preheat 400 degrees. - saute 2 tbsp oil or lard over medium heat. - add the mushrooms to the pan and saute for 7-10 minutes until slightly caramelized. - add pinch salt and pepper then deglaze sherry vinegar. Allow vinegar to cook out, then remove mushrooms,set aside. - melt butter y whisk in sauce pan + 4 tbsp flour for about 30 seconds. - Add the thyme, rosemary, sage, and red pepper flakes. saute 30 sec. - Slowly pour milk while whisking, so there are no lumps. Allow bechamel to come to a simmer, stir. - start the pasta. Liberally salt the pot of boiling water. slightly undercook. - simmer bechamel, stir in the chevre, cheddar, parmigiano, and truffle oil until cheese has melted. - mix together the panko and remaining parmigiano. Strain the pasta then toss with cheese sauce y mushrooms. Pour into deep glass and sprinkle the panko/parmigiano mixture ontop. - Bake 15 to 20 minutes til golden bubbly.

TRUFFLED MUSHROOM AND CHEESY MACARONI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil. Cook the macaroni according to the package directions. Drain and let cool, then transfer to a large bowl.
• In a medium saucepan, heat the soup over medium heat, stirring often to prevent scorching. Whisk in the Cheddar and Swiss, followed by the truffle oil. Add a splash of water if it gets too thick.
• Add the celery and allspice to the bowl of macaroni, then gradually pour over the cheese sauce--you can use less or more sauce depending on how creamy you want the casserole. Season with salt and pepper and fold together.
• Transfer the mixture to a 9-by-13-inch baking dish and cover with the onions. Bake until the sides are bubbly and the interior is very hot, about 30 minutes. Serve.

WILD MUSHROOM MACARONI AND CHEESE

Steps:

• To make the Mushrooms: Soak porcini in boiling-hot water, stirring occasionally, until softened, about 15 minutes.
• Meanwhile, wash leeks.
• Strain porcini through a paper towel lined sieve into a bowl, reserving liquid. Squeeze liquid from mushrooms into sieve, then rinse mushrooms well to remove any grit and chop.
• Cook leeks in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until tender, about 8-10 minutes. Increase heat to high, then add all the mushrooms, reserved soaking liquid, and wine and boil, stirring occasionally, until mushrooms are softened, about 5 minutes.
• Strain through a clean sieve into a liquid measuring cup, pressing hard on and reserving mushrooms.
• Return liquid to skillet and boil it until it is reduced to 1/3 cup, about 5 minutes. Add cream and boil over medium-high heat, stirring occasionally until thickened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper, and boil, stirring, 1 minute. Transfer to a 3-quart shallow baking dish.
• To make the macaroni: Preheat oven to 400 degrees with rack in the middle.
• Cook macaroni in pasta pot of boiling salted water until al dente. Drain and rinse with cold water to stop cooking, then drain again.
• Meanwhile, heat milk in a small heavy saucepan over medium-low heat until hot.
• Melt butter in a heavy medium pot over medium-low heat, then whisk in flour and cook, whisking, 3 minutes.
• Whisk in hot milk, Worcestershire sauce, mustard and 1/4 teaspoon pepper and boil over medium heat, whisking constantly, 2 minutes, then whisk in 3 cups cheese until melted.
• Remove from heat and stir in macaroni and 1 1/2 cups cheese. Spread over mushrooms.
• Sprinkle evenly with remaining 1/2 cup cheese. Bake until golden, about 30 minutes.

WILD MUSHROOM MAC 'N' CHEESE

Steps:

• Tip the dried mushrooms into a heatproof bowl, pour over hot water from the kettle until just covered, then set aside to soak until cool. Meanwhile, heat about a third of the butter in a frying pan until sizzling and scatter in the chestnut mushrooms. Season and fry for 4-5 mins over a high heat until soft and cooked through. Set aside. When the dried mushrooms are cool, drain over a bowl to catch the soaking juices, pressing to squeeze out all the liquid, then roughly chop.
• Heat all but about ½ tsp of the remaining butter in a large saucepan over a high heat until sizzling, then add the rehydrated mushrooms and fry for 2-3 mins until well browned. Scatter over the flour and stir together to make a sandy paste. Cook for 2 mins, then gradually pour in the reserved mushroom soaking liquid, leaving any sediment in the bottom of the bowl. Simmer until thickened, then gradually stir or whisk in the milk until completely incorporated into a sauce. Add the mustard powder or mustard and season to taste with a grating of nutmeg and some salt and pepper. Leave the sauce to cook gently on a low-medium heat. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 mins less than stated on the packet.
• When the macaroni is ready, drain well and tip back into the saucepan. Pour over the mushroom sauce, tip in the fried chestnut mushrooms, all the cheddar and half the parmesan, then vigorously stir everything together until fully combined. Use the last of the butter to butter a casserole dish, then scrape in the macaroni and mushroom mix. Scatter with the remaining parmesan and the breadcrumbs, if using. Will keep covered and chilled for up to two days or in the freezer for up to three months. Defrost fully in the fridge before baking.
• When you're ready to cook, heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden and bubbling. Leave to stand for a few minutes, then bring to the table and serve straight from the dish.

TRUFFLED WILD MUSHROOM & THREE-CHEESE MACARONI/PASTA

Steps:

• Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with 2 tbsp oil or lard over medium heat. Once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of kosher salt and black pepper then deglaze the pan with sherry vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.
• Begin the cheese sauce. Add 4 tbsp butter to a medium-sized sauce pan and place the pan on the stove over medium heat. Once all the butter is melted and hot, whisk in 4 tbsp flour. Cook the flour, whisking, for about 30 seconds , just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing. Add the thyme, rosemary, sage, and red pepper flakes. Continue stirring and allow the herbs to saute for about another 30 seconds. Slowly pour in the milk while whisking continuously, so the roux and milk incorporate smoothly and there are no lumps. Allow the bechamel to come to a simmer (it won't gain it's full thickness until it does), stirring occassionally.
• Pasta: Liberally salt the pot of boiling water, almost to the point it tastes like sea water. This may take a few handfuls of salt . Add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.
• Once the bechamel has reached a simmer, stir in the chevre, cheddar, 2oz of parmigiano, and truffle oil until all the cheese has melted. Turn off the heat and and taste the sauce for seasoning levels. Season with salt and pepper as necessary. In small mixing bowl, mix together the panko and remaining 2oz of parmigiano reggiano.
• Strain the pasta immediately once finished cooking. In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko/parmigiano mixture evenly across the top.
• Bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly. Serve immediately.

BAKED CHEESY PASTA WITH WILD MUSHROOMS

Steps:

• Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
• Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.