Best Wild Mushroom Macaroni Cheese Recipes

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 MACARONI AND CHEESE

Steps:

• Soak porcini hot water, stirring occasionally, until softened, about 15 min. Wash leeks. Strain porcini thru a paper towel lined sieve into a bowl, reserving the liquid, and wash porcini to remove any grit and chop. Cook leeks in butter in 12" skillet and stir occasionally until tender, 8-10min, increase heat to high and mushrooms, reserved liquid and wine and boil until sofetened, about 5min. Press thu sieve, press out liquid and reserve. Return liquid to skillet and boil until it is reduced to 1/2c. Add cream and boil over med-high until thickened, about 3min. Add mushrooms, 1/2tsp salt, 1/4tsp pepper and boil, stirring 1min. Transfer to 3qt shallow baking dish. Cook macaroni in boiling salted water until al dente. Drain to stop cooking. Cook milk in medium pot until . Melt butter in seperate pot and whisk in flour and cook 3min. Whisk in milk, W-sauce, mustard, 1/3tsp pepper and boil whisking for 2 min, then whisk in 3c cheese until melted. Remover and add macaroni and 1.5c cheese and pour into baking dish. Sprinkle balance of cheese on top. Bake until golden about 30min

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.

WILD MUSHROOM MACARONI & CHEESE

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.