Angel's Frypan คู่พยัคฆ์ กระทะร้อน PDF

   

 We have been trying to eat less meat in this house lately, and much more in the way of vegetables.   Partly for economics and partly for other reasons.  You may have noticed . . .

 

I had some chestnut mushrooms that needed using up the other day and so I thought to corporate them into a macaroni and cheese casserole.    It ended up being really, really delicious!



I did an herbed cheese sauce, using two types of cheese along with some tarragon.  I love the flavour of tarragon.  It goes really well with cheeses and mushrooms actually . . .



I also added some chives and thyme.  Both for flavour and colour.  You could use fresh herbs, but I think when they are being incorporated into a sauce like this, it doesn't really matter.  I always use the Bart Freeze Dried Herbs though . . . they hydrate really well, so it's almost like fresh herbs.  Change your herbs often.   I change mine at least twice a year.

 

The Toddster always says he doesn't like pasta, but then he has two helpings of whatever it is I make.  Methinks he doth protest too much!  In any case, I hope you'll make this.  It's really, really, really good!

*Herbed Mushroom Mac & Cheese*

Serves 6

Printable Recipe  

A deliciously different kind of macaroni and cheese, using a combination of herbs, shallots, fried mushrooms and two kind of cheese!  Not exactly diet food however, but very tasty.

For the sauce:

4 TBS butter

4 TBS plain flour

675ml of whole milk (3 cups), warmed

1 tsp freeze dried chives

1 tsp freeze dried tarragon

1 tsp dried thyme
fine sea salt and freshly ground black pepper to taste

1/2 pound of grated gruyere cheese, divided

1/2 pound grated strong white cheddar cheese, divided

For the mushrooms:

3 TBS butter

1 shallot peeled and minced

1 pound chestnut mushrooms, trimmed and sliced

2 TBS good white wine vinegar

You will also need:

1 pound of macaroni, uncooked

2 sliced of bread made into crumbs

(Or the equivalent in cracker crumbs)

1 TBS butter, melted

First cook the mushrooms.   Melt the butter in a large skillet.  Add the mushrooms and shallots.  Cook, stirring occasionally over medium high heat until the mushrooms are golden brown, about 8 to 10 minutes.  Season to taste with salt and black pepper.  Add the vinegar all at once and cook, stirring until it has evaporated.   Remove from the burner and set aside.

To make the cheese sauce, melt the butter in a large saucepan.   Whisk in the flour and cook for one minute.  Slowly whisk in the warm milk whisking constantly, Continue to whisk until the mixture bubbles and begins to thicken.  Turn out the heat and stir in the herbs and 3/4 of each amount of cheese.  Stir to melt the cheese.   Season to taste with some salt and black pepper.  Stir in the mushroom mixture.   Set aside and keep warm.



Cook the macaroni according to the package directions until al dente.  Drain well and then stir this into the mushroom cheese sauce.  Spread into a shallow buttered casserole dish.



Preheat the oven to 200*C/400*F/ gas mark 6. 

Combine the bread or cracker crumbs and melted butter.  Sprinkle the remainder of the cheeses over top of the macaroni mixture then top with the buttered crumbs.  Bake in the heated oven for 15 to 20 minutes.   Allow to stand for 10 minutes before serving.  Delicious!