MUSHROOMY MAC AND CHEESE

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 500g dried mac­a­roni 40g dried wild mush­rooms 2tb­sps ve­gan but­ter 250g chest­nut mush­rooms 2 gar­lic cloves, finely chopped 1tbsp thyme leaves Sea salt and freshly ground black pep­per For the bechamel sauce: 50g ve­gan but­ter 3tb­sps plain flour 800ml al­mond milk 1/4tsp grated nut­meg 4tb­sps nu­tri­tional yeast 200g ve­gan Ched­dar cheese, grated 50g ve­gan Parme­san cheese, finely grated Sea salt and freshly ground black pep­per For the top­ping: 40g ve­gan Parme­san cheese, grated 2tb­sps finely chopped flat-leaf pars­ley leaves METHOD Pre­heat the oven to 220°C (200°C fan, gas 7). Cook the mac­a­roni in boil­ing, salted wa­ter ac­cord­ing to the packet in­struc­tions, un­til al dente. Drain in a colan­der and re­fresh un­der cold wa­ter un­til cooled.

Put the dried mush­rooms in a small heat­proof bowl. Pour 150ml boil­ing wa­ter over them and leave to re­hy­drate for 15 min­utes.

Drain the mush­rooms, re­serv­ing the liq­uid for the bechamel sauce. Roughly chop the mush­rooms.

Melt the but­ter in a non-stick fry­ing pan over a high heat. When hot, add the wild mush­rooms, chest­nut mush­rooms, gar­lic and thyme.

Cook for five to eight min­utes un­til the mush­rooms have browned well. Sea­son with salt and pep­per, and re­move from the heat.

To make the bechamel sauce, put a large saucepan over a medium heat, then add the but­ter and stir un­til melted. Add the flour and cook for one minute, stir­ring con­stantly. Whisk in the milk, and con­tinue to whisk un­til the sauce thick­ens, then lower the heat and add the re­main­ing in­gre­di­ents. Stir un­til the cheese has com­pletely melted.

Re­move from the heat and sea­son with salt and pep­per. Add the mush­rooms and mac­a­roni to the saucepan with the sauce and stir well un­til ev­ery­thing is evenly coated. Trans­fer to a deep 25 x 30cm oven­proof dish.Mix the top­ping in­gre­di­ents to­gether and sprin­kle over the mac­a­roni. Cook in the oven for 20-25 min­utes or un­til the top­ping is golden brown and crunchy. SERVES 6

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.