|Epicurean Escape Catering||
2 cloves garlic, minced
1 small shallot, minced
1 Tbs good quality extra virgin olive oil
3 cups macaroni noodles,
cooked al dente
1 Tbs flour
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmigiano-Reggiano
1 cup exotic mushrooms such as: Crimini, Chantrelle, Lobster, Shitake, Velvet Piopini, Forrest Nameko, White Clamshell or a mix of your favorite. Thinly sliced + 1 package Enoki mushrooms
1 Tbs white truffle oil
1 tsp truffle salt
kosher salt to taste.
Heat 1 Tbs olive oil in a medium sized saute pan on high heat
until oil is shimmery. Add mushrooms to pan and do not stir for one minute.
Add 1 Tbs butter and stir the mushrooms season with kosher salt to taste.
Saute for 3-4 minutes longer until cooked through and slightly caramelized.
Remove mushrooms from the pan and set aside.
In the same saute pan heat the remaining olive oil and butter over medium heat, add the garlic and shallots and sweat for 3-5 minutes or until opaque.
Add flour to pan and cook for 3-5 minutes more. With a wire whisk, slowly whisk the cream into flour/shallot mixture, add a generous pinch of Kosher salt or to taste. Bring sauce to a gentle simmer and add the cooked and drained macaroni noodles, 1/2 of the cooked mushrooms and all of their juices.
Add the cheeses and truffle oil and mix to combine. Place macaroni and cheese into a medium sized casserole dish, top with remaining mushrooms.(This step can be done up to one day in advance)
Bake in a 350 degree oven 15-20 minutes or until browned on top.
When plating garnish with raw Enoki mushrooms and truffle salt.