We are a little behind in posting some things we made over the summer (clearly since Chanterelle season is long past). But, we still wanted to share this one for a few reasons…first, it was delicious, and second, you can make it using dried chanterelles, which are findable in grocery stores.
Since we were using chanterelle mushrooms, we figured we should also use chanterelle shapped pasta, which we had on hand! Then, we added some veggies, apples, and bacon to build more complexity to our mac and cheese. And lastly, we made a roux and melted some gouda to complete this delicious and creamy dish!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 45 Minutes
Ingredients:
- Bacon
- Onion
- Apples
- Peas
- Chanterelles
- 2 tablespoons Butter
- 2 Tablespoons Flour
- 1-2 Cups Milk
- Gruyere or Gouda Cheese
- Pasta of your choice.
Method:
- Start to heat a large pot of water (with a little salt) so that it comes to a boil at the right time.
- Peel and dice your onions, and then trim and slice your bacon.
- Melt your butter in a large pan, and add your bacon and onions.
- Using a new cutting board and knife to prevent cross contamination, core and dice your apple.
- Wash your chanterelles, and then slice them in halves or quarters depending on their size.
- Add the apples, mushrooms, and peas to the pan, and sautee.
- Start cooking your pasta.
- Dice or shred your cheese.
- When your bacon and veggies are cooked, sprinkle in your flour. Stir to combine.
- Add your milk and cheese, and allow to thicken.
- When your pasta is ready, drain the water.
- When your cheese sauce has thickened, pour it over your pasta, and stir to combine.
- Plate, devour, and enjoy!
