Forest-style mac and cheese with chanterelles

Recipe by Racines Boréales

A comforting, deluxe mac and cheese inspired by the Quebec terroir and elevated with an unexpected twist: UMAM fish sauce. Its deep umami flavour amplifies the richness of the cheese and pairs beautifully with the delicate chanterelles and the notes of boreal spices.

A dish with character, perfect for savouring on the first cool days of autumn, in the heart of winter, or simply whenever the craving for comforting gourmet strikes.

In season, use fresh chanterelles picked after an August rain. Out of season, dehydrated chanterelles work just as well.

Serves: 6

 

Ingredients:

• 340 g short pasta

Sautéed chanterelles 

• ¼ cup diced pancetta (optional)
• 1 tbsp butter (omit or reduce if using pancetta)
• 1 french shallot, very finely diced
• 3 to 4 garlic cloves, very finely diced
• 350 g fresh chanterelles or 30 to 45 g dried chanterelles
• 1 pinch of salt
• 2 tbsp white wine

Sauce

• 2 tbsp flour
• ¼ cup butter
• 6 grains of dune pepper, ground in a mortar
• 6 grains of sweet gale, ground in a mortar
• 1 tsp smoked paprika
• 1 tsp chili flakes
• 10 grinds of black pepper
• ¼ tsp fine sea salt
• 2 cups 2% milk
• 300 g sharp flavourful cheese, grated
• A few drops UMAM fish sauce

 

Instructions:

1. Prepare the mushrooms. Cut the mushrooms in half or leave them whole depending on their size. Soak them for one or two minutes in a large bowl of salted water (cold or room temperature) to remove any impurities. Repeat the process in a new bowl of clean salted water if the chanterelles are still earthy. Remove from the water and dry them well with a clean kitchen towel or paper towel.
2. Sauté the chanterelles. In a hot pan over medium-high heat, add the pancetta (if using) or butter and cook for about thirty seconds. Add the french shallot, garlic, chanterelles, and salt. The chanterelles will release a lot of water, especially if cleaned in salted water. This is normal; simply wait about ten minutes for the water to evaporate. The chanterelles are ready when the water has evaporated and the mushrooms are golden brown. Deglaze with the white wine, then remove from heat once the wine has evaporated.
3. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta when ready.
4. Prepare the sauce. Start by making a roux: in a hot saucepan over medium heat, melt the butter. Add the flour once the butter is hot and begins to bubble. Whisk the roux to combine well and let it toast for one minute. Add the spices, then the milk, and whisk well. When the milk is hot, add the grated cheese and stir until the cheese has completely melted and the sauce is creamy. Add a few drops of UMAM fish sauce, then taste and salt if needed.
5. Add the cooked pasta and the sautéed chanterelles to the sauce. Stir everything together and serve hot to enjoy its wonderful creaminess!

Note 1: To make this dish with dehydrated chanterelles, simply start at step 2, omitting the chanterelles and deglazing. Instead of adding the chanterelles in step 2, add them directly to the hot milk (before the cheese) in step 3. Let them rehydrate for about 15 minutes (you may need to lower the heat to minimum during this time). Follow the rest of the recipe as written. That's it!

Note 2: Choosing not to gratinate the macaroni ensures a creamy, abundant sauce. Baking tends to make the pasta absorb the sauce. However, you can certainly make a gratin version: simply reserve some cheese to sprinkle on top instead of adding it all to the sauce, and reduce the pasta cooking time by a few minutes, as it will continue to cook in the oven.

Photo credit: Racines Boréales