Stella Public House Wild Mushroom & Truffle Oil Mac and Cheese
This recipe is absolutely heavenly from our friends at Stella Public House. Indulge carefully!
Ingredients
- .5lb Crimini Mushrooms
- lb .5Shitaki Mushrooms
- .5lb Oyster Mushrooms
- 2 oz extra virgin olive oil
- 2 garlic cloves
- 2 lb Fusilli pasta
- 6 oz unsalted butter
- 6 oz A/P Flour
- gallon half aof chicken stock
- 1 lb smoked gouda cheese
- 1 quart heavy cream
- 2 tbsp. truffle oil
Instructions
- Clean and slice all mushrooms and combine them in a mixing bowl. Toss with olive oil, minced garlic, and salt and pepper.
- Place in a hot skillet and cook down until they are soft and cooked all the way through. Pull off the fire and set aside.
- Cook the fusilli pasta in a pot with boiling wated with 2 oz of salt to season the pasta water. Pull off once its fully cooked and place in ice water to stop the cooking process.
For the sauce
- Melt the butter in a stock pot and add the flour when the butter is completely melted down. The butter and flour make a roux. Add the chicken stock a little at a time, whisking thoroughly so it doesn't clump up.
- Next start adding the smoked gouda a little at a time and continue to whisk until all the cheese is melted (you can shred or grat the cheese so it melts easier).
- Last add the heavy cream and whisk for a few minutes. Add salt and pepper to taste.
For the dish
- Combine the cooked mushroom and cooked pasta in a pot with the cheese sauce. stir and combine all the ingredients and drizzle with the truffle oil at the end.
Notes
This recipe is provided courtesy of Stella Public House.
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