"This was inspired by the great Canadian outdoor experience: you can taste the forest in the wild mushrooms, and the campfire in the Sylvan Star Smoked Gouda." - Chef David Bohati
Dressed-up Wild Mushroom Mac&Cheese
Ingredients
Gouda mornay sauce:
90mL butter
45mL white truffle oil
1 onion, diced
125mL flour
625mL milk
10mL fresh lemon juice
5mL salt
pinch of grated nutmeg
500mL gouda, grated
(recommended: Sylvan Star Smoked Mild Gouda)
450g your choice pasta
In a medium saucepan, heat butter and oil over medium heat; sauté onion 3 minutes. Sprinkle with flour; continue to cook until golden brown. Gradually stir in milk and lemon; whisk until smooth. Reduce heat to low, season with salt and nutmeg and simmer until thick. Remove from heat and stir in gouda until melted. Cook pasta to al dente, drain.
Mushroom ragout:
1 clove garlic
2 shallots, julienned
150g each oyster and shimeji mushrooms
90g each morel and chanterelle mushrooms
250mL dry red wine
170g arugula
thyme
pepper
truffle oil
In a large skillet, heat garlic and oil on high heat with shallots. Add mushrooms and cook until browned, about 5 minutes. Add wine (drink leftover), cook, stirring and scraping up any bits until reduced. Stir in thyme and pepper. Remove from heat; stir in arugula.
To serve: Add pasta to Gouda mornay sauce; toss. Divide pasta among serving bowls and top with mushroom ragout. Sprinkle with garnish of your choice and drizzle again with truffle oil.
Recipe by Chef David Bohat (executive chef at MARKET in Calgary, Alberta)
Dressed-up Wild Mushroom Mac&Cheese
Ingredients
Gouda mornay sauce:
90mL butter
45mL white truffle oil
1 onion, diced
125mL flour
625mL milk
10mL fresh lemon juice
5mL salt
pinch of grated nutmeg
500mL gouda, grated
(recommended: Sylvan Star Smoked Mild Gouda)
450g your choice pasta
In a medium saucepan, heat butter and oil over medium heat; sauté onion 3 minutes. Sprinkle with flour; continue to cook until golden brown. Gradually stir in milk and lemon; whisk until smooth. Reduce heat to low, season with salt and nutmeg and simmer until thick. Remove from heat and stir in gouda until melted. Cook pasta to al dente, drain.
Mushroom ragout:
1 clove garlic
2 shallots, julienned
150g each oyster and shimeji mushrooms
90g each morel and chanterelle mushrooms
250mL dry red wine
170g arugula
thyme
pepper
truffle oil
In a large skillet, heat garlic and oil on high heat with shallots. Add mushrooms and cook until browned, about 5 minutes. Add wine (drink leftover), cook, stirring and scraping up any bits until reduced. Stir in thyme and pepper. Remove from heat; stir in arugula.
To serve: Add pasta to Gouda mornay sauce; toss. Divide pasta among serving bowls and top with mushroom ragout. Sprinkle with garnish of your choice and drizzle again with truffle oil.
Recipe by Chef David Bohat (executive chef at MARKET in Calgary, Alberta)
Gouda mornay sauce in the pot.
Birds-eye view of the finished product!
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