Tuesday, August 25, 2009

Gooey Garlicky Mushroom Mac by Derick Thurman, Charlotte NC

Gooey Garlicky Mushroom Mac by Derick Thurman, Charlotte NC
2009 Gilroy Garlic Festival finalist

2 bulbs of garlic
Extra Virgin Olive oil cooking spray
2 ounces hardwood smoked bacon, chopped
2 cloves of garlic minced The Garlic Shoppe has jarred Minced garlic predone
2 tablespoons plus 1 teaspoon extra virgin olive oil in all
6 ounces stemmed mixed mushrooms, roughly chopped HINT Button, crimini, oyster and or shitake
2 teaspoons white balsamic vinegar
1 tablespoon unsalted butter
3 tablespoons all purpose flour
1 1/2 cups milk
6 ounces Swiss cheese, grated
3 ounces sharp withe cheddar cheese, grated
2 ounces Parmigiano Reggiano cheese, grated
1 1/2 teaspoons kosher salt
1/2 teaspoon freshlt ground black pepper
1/2 teaspoon paprika
1/2 teaspoon white pepper
6 ounces dried pipette or macaroni noodles
2 tablespoons unslated butter melted
6 cloves garlic, thinly sliced HINT The Garlic Shoppe sells sliced dehydrated garlic
1/2 cup panko bread crumbs
3 tablespoons plus 1 tablespoon chopped fresh Italian parsley
Method of Preparation
Preheat oven to 375 degrees. Cut garlic bulbs in half across the cloves, spray with cooking spray, reassemble, and wrap in foil. Bake in the oven about 30 minutes or until the cloves are soft. When cool enough to handle scoop out the roasted cloves into a small bowl and mash with a fork. Set aside.
Preheat a large saute pan over medium heat. Add the chopped bacon and cook until the fat renders, but before the bacon is crispy. about 5 minutes. Stin in the minced garlic and cook about 1 minute. Stir in 1 tablespoon of the olive oil , then the mushrooms and cook until the mushrooms have browned. 8 to 10 minutes. Stir in the balsamic vinegar and cook until absorbed 1 to 2 minutes. transfer the contents of the pan into a large mixing bowl. scraping the pan well.
Return the pan to heat. Add the remaining 1 tablespoon plus 1 teaspoon of olive oil and the 1 tablespoon of butter to the pan. When the butter has meoted whisk in the flour and cook until a light golden brown roux has formed. Whisk in the mashed roasted garlic. Slowly whisk in the milk. Cook stirring occasionally until substantially thickened about 7 to 10 minutes. Reduce the heat if the milk begins to boil. Remove from the heat and stir in the cheeses, salt, black pepper, paprika and white pepper.
Cook the pasta in salted rapidly boiling water according to the package directions to al dente. Drain and transfer to the mixing bowl with the mushrooms. Add the cheese sauce to the mixing bowl and combine everything well.
In a separate mixing bowl, combine the melted butter and the sliced garlic clvoes. Stir in the panko bread crumbs and 3 tablespoons of chopped parsley
Arrange 6 ramekins ( 8 ounces each) on a sheet pan. Distribute the pasta mixture evenly into each ramekin mounding the tops as necessary. Sprinkle the panko mixture evenly over each ramekin. Bake in the 375 degree oven until the tops are browned and the cheese is bubbly. about 35 to 40 minutes. Allow to cool on the counter at least 10 minutes before serving. Garnish with remaining chopped parsley.
HINT A single 7 inch by 11 inch baking dish may be used instead of the ramekins.

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