Macaroni and Cheese with Mushrooms and Truffle Oil
Why I Love This Recipe
David Burke is one of the top chefs in New York City, a master of New American Cuisine. This book takes one dish and presents it three ways - Classic, Contemporary, and Second Day Dish. For example, Classic Macaroni and Cheese is a Baked-Horseradish Cheddar Macaroni and Cheese; Contemporary is a Macaroni and Cheese Tartlette with Mushroom and Truffle Oil; and the Second Day Dish are Macaroni and Cheese Fritters.
Ingredients You'll Need
1/2 cup unsalted butter
1 pound cremini mushrooms, cleaned, stemmed, and cut into 1/4 thick slices
1/2 pound oyster mushrooms, cleaned, stemmed, and pulled apart
1/4 pound chanterelle mushrooms, cleaned, stemmed, and pulled apart
2 tablespoons minced shallots
Mushroom Veloute` (recipe to follow)
4 cups hot, cooked elbow macaroni
1/2 pound fontina cheese
Coarse salt and freshly ground black pepper
6 tablespoons unsalted butter
1/2 pound button mushrooms, cleaned and chopped
1/2 cup finely diced onion
1 1/2 teaspoons salt plus more to taste
4 cups heavy cream
2 tablespoons all-purpose flour
Freshly ground black pepper to taste
1 tablespoon truffle oil (optional)
Brown the butter in a large saute` pan over medium-high heat, taking care that it remains golden brown and does not burn. Add the button mushrooms and saute` for 4 minutes. Stir in the oyster mushrooms and saute for 2 minutes, or just until they have wilted slightly. Stir in the chanterelle mushrooms and saute` for 3 minutes. Add the shallots and saute` the mixture for another 4 minutes. Stir in the Mushroom Veloute`. Add the macaroni. When well combined, stir in the cheese and season with salt and pepper to taste.
Generously fill each tart shell with the macaroni mixture. Sprinkle the bread crumbs over the top and place the filled shells under the preheated broiler. Broil for about 1 minute, or until the tops are crusty and golden brown. Remove from the broiler and drizzle the tops with truffle oil. Garnish with fine herbs and serve.
Heat 4 tablespoons of the butter in a medium saucepan over medium-low heat. Add the mushrooms and onions and season with salt to taste. Cover and allow the mushrooms and onions to sweat their liquid for 10 minutes, taking care that they do not brown. Raise the heat to medium and stir in the cream. Cook for about 25 minutes, or until the liquid has reduced by one quarter. Remove the pan from the heat, and strain the contents through a fine sieve, discarding the vegetables and reserving the cream.
Heat the remaining butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for about 4 minutes, or until the mixture has formed a pale golden roux. Whisk in the reserved cream mixture and cook, stirring constantly, for 5 minutes or until the mixture is thickened. Strain it through a fine sieve into a clean container. Taste and adjust the seasoning with salt and pepper to taste. Set it aside until you are ready to use it. The veloute` may be made up to 2 days in advance and stored, tightly covered and refrigerated.