Ingredients:
• 2 tablespoons unsalted butter
• good olive oil
• 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
• 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
• 3 tablespoons sherry
• Kosher salt
• 1 pound pasta
• 6 TB spoons truffle oil
• 1/2 cup all-purpose flour
• 1 quart whole milk, scalded
• 12 oz Gruyere cheese, grated (4 cups)
• 8 oz extra-sharp Cheddar, grated (2 1/2 to 3 cups)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 2 garlic cloves, chopped
• 3 tablespoons chopped fresh parsley
Directions:
• Preheat the oven to 375 degrees.
• Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender.
• Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed.
• Set aside.
• Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt.
• Add the pasta and cook for 6 to 8 minutes, until al dente.
• Preheat the oven to 375 degrees.
• Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender.
• Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed.
• Set aside.
• Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt.
• Add the pasta and cook for 6 to 8 minutes, until al dente.
• Drain well.
• Meanwhile, heat the truffle oil in a large (4-quart) saucepan and whisk in the flour.
• Cook for 2 minutes over low heat, stirring constantly with a whisk.
• Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy.
• Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
• Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
• Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced.
• Bake pasta for 35 to 45 minutes, until the sauce is bubbly and the top isgolden brown.
• Serve hot
• Meanwhile, heat the truffle oil in a large (4-quart) saucepan and whisk in the flour.
• Cook for 2 minutes over low heat, stirring constantly with a whisk.
• Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy.
• Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
• Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
• Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced.
• Bake pasta for 35 to 45 minutes, until the sauce is bubbly and the top isgolden brown.
• Serve hot
