Sauteed Mushroom and Shallots

After living in any given place for a long time, you can become very partial to certain flavors and methods of cooking. When it comes to steaks most of the time I prefer simple salt and pepper and grilled to perfection. But every once in a while I really enjoy a juicy steak topped by my favorite steakhouse toppers, particularly sauteed mushrooms.Feel free to use your favorite type of mushroom, I prefer cremini and button mushrooms.

Ingredients:

8 oz. Mushrooms

1-2 Shallots (depending on size)

2 tbsp butter

Salt & Pepper

With a paper towel, wipe all the mushrooms clean. Make sure you don't use a damp cloth. Mushrooms are like sponges, so we don't want to add any more moisture in them. Once cleaned, slice all your mushrooms and shallots. In a large saute pan melt the butter, and add shallots. When the shallots are translucent add the mushrooms and cook until they are golden brown. Serve immediately.

Truffle Macaroni & Cheese

Mac & Cheese, has to be one of my all time favorite comfort foods. I've had a so many versions, as well as at restaurants. I've had full blown debates over which boxed version is best Kraft vs. Velveeta? (Velveeta is still Kraft, so its a win-win for them), as well as tons of variations, lobster mac & cheese, baked, with varied cheeses. But one of my absolute favorites is truffle mac and cheese.

I had tried making a similar recipe a few months ago, but instead of using truffle butter at the beginning, I would add truffle oil towards the end. Trust me, this is the way to go! The truffle butter really infuses its flavors throughout the entire dish, and your home.

Sauce:

6 tbs truffle butter

1/2 cup flour

3 1/4 cup milk

1 sharp white cheddar shredded

1 Gruyere package shredded
1/2 tsp fresh ground nutmeg
1 tsp salt
1 tsp pepper

Optional Mushrooms for filling:

2 cups sliced mushrooms

3 tbs. butter,
(Saute the mushrooms in melted butter for 5-8 minutes, set aside)

For starters, you want to bring a large pot to boil, and cook your pasta, I love the larger macaroni such as Pipa Rigate use 1- 16 oz package, and cook until slightly under "al dente". You don't want to over cook your pasta, since we are continuing the cooking process in the oven. Drain and set aside.

While your pasta is cooking you can get started on your cheese sauce. For the sauce we start with a basic roux. First we want to start by melting the truffle butter. Once its melted, we add the flour and mix until all flour has dissolved. Then we add the milk while on medium heat, and mix well into the flour mixture, we don't want any clumps of the roux. Keep mixing until the milk starts to thicken, bringing it to a light boil. (This same process is known as making a basic bechamel sauce too!) As soon as it gets to this point, take off the heat and mix in both shredded cheeses. Add the nutmeg, salt and pepper and mix well, so all cheese has melted fully and creates a creamy texture.

Mix in the pasta and mix well. Pour in either individual oven proof serving dishes, or in a large baking dish. If desired, you can add the mixture of the sauteed mushrooms, and mix into the pasta mixture. Sprinkle some breadcrumbs over the pasta if desired and bake for 35 to 45 minutes, or until the pasta is creamy and bubbly.