WILD MUSHROOM THREE CHEESE MACARONI WITH TRUFFLE OIL

WILD MUSHROOM THREE CHEESE MACARONI WITH TRUFFLE OIL image

Categories Pasta

Number Of Ingredients 16

1 1/2 cups sliced crimini mushrooms1
1/2 cups sliced shitake mushrooms
2 tbsp oil or bacon fat
1 1/2 tbsp sherry vinegar
3 tbsp butter
3 tbsp flour
3 cup whole milk, warmed
4 oz herb chevre, crumbled
4 oz sharp cheddar, shredded
4 oz parmigiano reggiano, separated in 2 2oz piles
1 tbsp fresh thyme leaves2 tsp fresh rosemary, minced
1 tsp fresh sage, minced
2-3 tbsp white truffle oil, depending on how strong you like it (yes, this is some rich mac-n-cheese)
1 tsp crushed red pepper flakes
1/2 cup panko
10 oz elbow pastakosher salt and fresh cracked black pepper

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.