WILD MUSHROOM MACARONI & CHEESE
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Soak porcini in boiling water, stirring occasionally, until softened, about 15 minutes. Strain, squeezing out mushrooms, and reserve liquid. Rinse mushrooms well to remove and grit, then chop. Cooks leeks in 2 tablespoons butter in a large pan over medium heat, stirring occasionally, until tender. Increase heat to high, then add all mushrooms, porcini soaking liquid, and wine. Bring to a boil and stir occasionally until mushrooms are softened. Strain through a sieve into a liquid measuring cup, pressing hard on and reserving mushrooms. Return liquid to skillet and boil until it is reduced to 1/3 cup. Add cream and boil over medium-high heat, stirring occasionally, until thickened. Add mushrooms, and salt and pepper to taste, stirring 1 minute. Transfer to a 3-quart shallow baking dish. Meanwhile, preheat oven to 400oF. Cook macaroni until al dente. Drain and rinse with cold water to stop cooking, then drain again. While pasta and mushrooms cook, heat milk in a small heavy saucepan over medium-low heat until hot and steamy. In another saucepan, melt 3 tablespoons butter over medium-low heat, then whisk in flour. Cook, whisking, 3 minutes. Whisk in hot milk, Worcestershire, mustard, and ¼ teaspoon pepper. Bring to a boil over medium heat, whisking constantly. Then whisk in 3 cups cheese until melted. Remove from heat and stir in macaroni and 1½ cups cheese. Spread over mushrooms. Sprinkle top evenly with remaining ½ cup cheese. Bake until golden, about 30 minutes.
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