CHANTARELLE MAC AND CHEESE
Nothing says dinner party more than truffles. Once a flavor only
reserved for the rich and famous, infused oils, salts and butters now
on your grocer’s shelf make this delicacy available to share with your
friends. Truffle Mac & Cheese is easy to make, but this recipe is more
complex with chanterelles and morels. This is a BIG bite. Your guests
will love it!
16 oz. Wide-noodle pasta (soft & delicate like egg noodles broken parpadelle, not elbow pasta)
5 oz. Marscapone cheese
1 tsp. Dark (black) truffle oil
1 tsp. Light truffle oil
½ cup shreaded Parmesan Cheese
5 oz. Dried exotic mushrooms mix (called a mélange)
10 oz. rough chopped brown button mushroom caps
3 tbl. butter
1 tbl. olive oil
1 tbl. minced garlic
Freshly-ground black pepper to taste
· Cook wide-noodle pasta as per package instructions to a slightly under cooked (stiff) level of doneness as they will continue to cook in the oven once added to cheeses. Drain and return to the stock pot off the heat.
· Pour the champignon mélange into a small bowl and add water. Let sit for 20 to 30 minutes.
· Once mushrooms are fully hydrated, move them to a chopping block and cut them into bite-size pieces. Reserve
· Transfer the mushroom water or “consommé” at the bottom of the bowl, to the drained pasta in the pot and toss off the heat carefully not to break pasta noodles.
· Place 3 tbl. of softened butter and olive oil in a medium sauté pan. Add the mushroom mixture and do a quick saute tossing mushrooms over medium heat for about three minutes until the fresh button mushrooms begin to soften and just long enough to remove any excess moisture.
· Combine warm mushroom saute to pasta pot and add in all other ingredients. Fold in cheeses and mix carefully.
· Add the truffle oils and combine.
· Transfer mixture to a large oven-proof casserole baking dish.
· Finish by sprinkling some mushrooms on top, along with parmesan and pepper.
· Bake uncovered for 10-15 minutes until top is golden brown.