Best Wild Mushroom Macaroni And 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