THE RECIPE FOR VICTORY
University of Toronto executive chef Jaco Lokker had two criteria for his entry in the school’s mac-and-cheese smackdown: go vegetarian, and use as many local ingredients as possible.
“But I actually think I won because of the panko bread crumbs,” says the director of food service. “That little crunch just finished it off.”
Mushroom Mac + Asiago Cheese
Star Tested Use any mushroom you like except portobellos, which would turn the dish an unpleasant muddy colour. U of T buys Windmill Farms’s mushrooms and Harmony organic milk. 1 lb (450 g) dried elbow macaroni (about heaping 3 cups/750 mL) 1 cup (250 mL) unsalted butter 3/4 cup (175 mL) all-purpose flour 6 cups (1.5L) 2 per cent milk 1 cup (250 mL) grated Asiago cheese 2 shallots, finely chopped
1 lb (450 g) mixed, sliced mushrooms, such as buttons, creminis, oysters, shiitakes (caps only), chanterelles 1 tsp (5 mL) finely chopped thyme
1/2 tsp (2 mL) finely chopped rosemary Kosher salt + freshly ground black pepper 1/2 cup (125 mL) whipping cream 1/2 cup (125 mL) panko (coarse Japanese dried bread crumbs)
1 tbsp (15 mL) finely chopped chives or flat-leaf parsley In large saucepan of boiling, salted water, cook pasta as per package instructions until al dente. Drain.
Meanwhile, in large saucepan, melt 1/2 cup (125 mL) butter over low heat. Add flour. Cook, stirring, 2 minutes. Don’t let it brown. Slowly whisk in milk. Add cheese. Cook, stirring, until it melts and sauce thickens, several minutes. Remove pot from heat.
In large skillet, melt remaining 1/2 cup (125 mL) butter on medium heat. Add shallots. Cook, stirring, until translucent, about 3 minutes. Add mushrooms, thyme and rosemary. Season with salt and pepper. Cook, stirring, until mushrooms are well cooked and browned, 5 to 7 minutes.
To cheese sauce in pot, stir in cooked macaroni, mushrooms and cream. Warm briefly over mediumhigh heat, stirring. Taste; season with salt and pepper.
Meanwhile, in medium dry skillet over medium heat, combine panko and chives or parsley. Toast, stirring and watching closely, until lightly browned. Transfer to small bowl.
To serve, divide mac-and-cheese among bowls. Sprinkle with panko mixture to taste.
Makes about 8 servings. jbain@thestar.ca