Prep 1 hr
Cook 30 mins
From the Gourmet magazine's You Asked for it Section. From Brooklyn's ChipShop.
For the Mushrooms
- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- 2 medium leeks, chopped (white and pale green parts only)
- 2 tablespoons unsalted butter
- 1 1⁄2 cups fresh shiitake mushroom caps, sliced
- 2 cups fresh cremini mushrooms, sliced
- 1⁄2 cup fresh portabella mushroom cap, diced
- 2⁄3 cup dry white wine
- 1 cup heavy cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
For the Macaroni and Cheese
- 2 cups elbow macaroni (uncooked)
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dry mustard
- 5 cups sharp cheddar cheese, coarsely grated, divided
- 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.
I have made this recipe three times since it appeared in Gourmet Magazine. This is comfort food with a variety of flavors. It takes a little time to cook and assemble this dish, but once it comes out of the oven, it is wonderful. Leftovers also heat up nicely and the ingredients to not separate.