Truffled Wild Mushroom & Three-Cheese Macaroni/Pasta

Name: Truffled Wild Mushroom & Three-Cheese Macaroni/Pasta
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 cups sliced cremini mushrooms; 1 1/2 cups sliced shiitake mushrooms; 2 tablespoons oil or 2 tablespoons bacon fat; 1 1/2 tablespoons sherry wine vinegar; 3 tablespoons butter; 3 tablespoons flour; 3 cups whole milk, warmed; 4 ounces herb chevre cheese, crumbled; 4 ounces sharp cheddar cheese, shredded; 4 ounces parmigiano-reggiano cheese, separated in 2 2oz piles; 1 tablespoon fresh thyme leave; 2 teaspoons fresh rosemary, minced; 1 teaspoon fresh sage, minced; 2 -3 tablespoons white truffle oil, to taste; 1 teaspoon crushed red pepper flakes; 1/2 cup panko breadcrumbs; 10 ounces elbow macaroni; sea salt; fresh cracked black pepper; fresh shaved truffle

Submitted by GoldsmithLissa

"Extremely decadent! Use shaved truffles if you want to splurge, but truffle oil will suffice! (be very wary of a "budget" source on truffles...food poisoning usually follows!) Can be an appetizer or main dish...i recommend the latter : ) I've also done with fettuccine and shells!"

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Ready In:: 1hr 20mins
Ingredients:: 20
Serves:: 4-6

ingredients

1 ¹⁄₂ cups sliced cremini mushrooms
1 ¹⁄₂ cups sliced shiitake mushrooms
2 tablespoons oil or 2 tablespoons bacon fat
1 ¹⁄₂ tablespoons sherry wine vinegar
3 tablespoons butter
3 tablespoons flour
3 cups whole milk, warmed
4 ounces herb chevre cheese, crumbled
4 ounces sharp cheddar cheese, shredded
4 ounces parmigiano-reggiano cheese, separated in 2 2oz piles
1 tablespoon fresh thyme leave
2 teaspoons fresh rosemary, minced
1 teaspoon fresh sage, minced
2 -3 tablespoons white truffle oil, to taste
1 teaspoon crushed red pepper flakes
¹⁄₂ cup panko breadcrumbs
10 ounces elbow macaroni
sea salt
fresh cracked black pepper
Optional
fresh shaved truffle

directions

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.

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RECIPE SUBMITTED BY

GoldsmithLissa

212

I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.  We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.  Our current food interests have been on curries, steak, shellfish, and healthy desserts.  The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients. But we enjoy our wine (we keep a journal) and time together as we cook.  When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.  So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.  And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!  But we do love to indulge!  And love entertaining family and friends to sample new creations or enjoy some our famous concontions.  Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.  Just for fun and some interested friends.  I'll create a recipe list when I have made more progress.

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