This dish blends the earthy richness of mushrooms with the creamy allure of macaroni, resulting in a symphony of flavors that is as comforting as it is indulgent.
Ingredients:
– 350g macaroni pasta
– 300g mixed mushrooms, sliced
– 3 cloves garlic, minced
– 2 shallots, finely chopped
– 2 Tbsp butter
– 2 Tbsp all-purpose flour
– 500ml whole milk
– 100ml heavy cream
– 100g grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Truffle oil (optional, for extra indulgence)
Instructions:
- Cook the Macaroni: In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.
- Sauté the Mushrooms:
– In a large skillet, melt 1 tablespoon of butter over medium heat.
– Add the minced garlic and chopped shallots, sautéing until fragrant.
– Add the sliced mushrooms to the skillet and cook until they are golden brown and tender. Season with salt and pepper to taste. Set aside.
- Prepare the Creamy Sauce:
– In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat.
– Whisk in the all-purpose flour to create a roux, cooking for 1-2 minutes until it turns golden brown.
– Gradually pour in the whole milk, whisking constantly to prevent lumps from forming.
– Once the mixture thickens, stir in the heavy cream and grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
- Combine and Serve:
– Add the cooked macaroni and sautéed mushrooms to the creamy sauce, stirring until everything is evenly coated.
– If desired, drizzle with olive oil for an extra layer of decadence and garnish with freshly chopped parsley before serving.
Chef Tip:
For an added depth of flavor, try incorporating a variety of mushrooms such as porcini or oyster mushrooms. This will elevate the dish and provide a more complex taste profile.
Additionally, don’t rush the process of cooking-allow it to develop a golden brown color will enhance the nutty flavor of the sauce.
