![]() Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.Īdd the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Continue to cook, stirring constantly, for another minute. Add the butter and flour and mix with a wooden spoon to form a paste. Reduce the heat to medium under the Dutch oven. Remove the cooked mushrooms to a plate and drizzle with the truffle oil. Cook, stirring occasionally, until softened and beginning to brown. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Drain and set aside, reserving about 1 cup of the pasta-cooking water. Set aside.For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). ![]() Episode: All Grown Up.įor the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl.
0 Comments
Leave a Reply. |