I actually want to call this dish “high maintenance mac ‘n’ cheese” instead of “wild mushroom mac ‘n’ cheese” because of so many reasons; one reason is because I arranged each cannelloni tubes upright and stuffed each with mushroom mixture. It did not take that much more time to do this and it made a pretty presentation that I am all for, but doesn’t it deserve a name, “high maintenance mac ‘n’ cheese”? I am quite happy with the photos except the cannelloni tubes do look somewhat like a squid (oh well)
This was not a planned menu. I went to a Farmer’s market with an open mind, and got all kinds of mushroom and cheese that I really liked. So it seemed appropriate to serve the mac ‘n‘ cheese on a cold day in San Francisco. To be honest, I found myself a bit giggly to cook this way. How can I cook this way when I don’t have a recipe repertoire on hand? But I did it today. You should try it; see you at Farmer’s market then.
- 1 tbs. olive oil
- 100g. Nameko mushroom (butterscotch mushroom)
- 100g. King Trumpet mushroom
- 100g. Pioppini mushroom
- 2 cloves garlic, crushed
- sea salt & black pepper to taste
- 400g. cannelloni tubes
- 100g. sun-dried tomatoes, chopped
- 40g. fontina cheese, grated, and more to sprinkle on top
- 40g. parmesan cheese, grated
- 60g. broncha cheese, grated (or gouda of your choice)
- 40g. wagon wheel cheese, grated (or cheddar of your choice)
- 1/3 cup heavy whipping cream
- 1 tbs. finely grated lemon rind
- truffle oil (optional)
- micro green, to serve
Preheat oven to 400 ํF. Heat the oil in a large, non-stick frying pan over high heat. Add mushroom and cook about 5 minutes or until golden. Add the garlic, salt & pepper and cook for a further 2 minutes. Set aside to cool completely.
Parboil the cannelloni tubes – cook the cannelloni tubes for about 3 minutes less than what the package directions specify.
Drain & place the cannelloni upright in the ovenproof dishes; set aside.
Mix cooled mushroom mixture, sun-dried tomatoes and all cheeses to combine. Put this mixture into each cannelloni tubes.
Place the cream, lemon rind, salt & pepper in a bowl and mix to combine. Divide the cream between the ovenproof dishes, sprinkle with extra fontina cheese. Place on a baking tray and bake for 15-20 minutes or until golden and cooked through. Drizzle with the truffle oil and top with micro green to serve.
Note: This recipe is adapted from dhm entertaining (Aug-Sept, 2012)