Making gourmet mushroom macaroni in minutes: Wandering through our local store and gazing upon the vegetables the other day, we were inspired by a pile of baby portobello mushrooms and knew exactly what we would do with them.
The combination of earthy mushrooms and our capers that had arrived all the way from the tiny Italian island of Pantelleria, seemed to us to be something worth bringing together. We used a classic style French sauce and our homemade macaroni Italiano to create a dish that when drizzled in our truffle oil, raises the humble macaroni to dizzy gourmet heights in only a few minutes!
Ingredients 2 – 3
- 8 ounces (250 grams) macaroni
- 6 ounces (170 grams) baby portobello mushrooms, cleaned and roughly sliced
- 2 ounces (50 grams) butter
- 1 medium clove garlic, crushed and finely chopped
- 1 medium white onion, finely chopped
- 1 tablespoon lightly crushed Pantelleria capers in sea salt, previously soaked and dried to remove excess salt to your desired taste. See how to prepare capers
- 1/4 cup (60 mls) dry white wine
- 4 ounces (100 grams) Philadelphia cream cheese
- 1 tablespoon fresh thyme leaves
- Parmesan cheese, grated
- Bring a large pot of lightly salted water to a boil and cook the macaroni to al dente. If you are using The Big Dream Factory’s homemade macaroni, this will only take a few minutes.
- Meanwhile, heat a large frying pan over a low to medium heat. Add the butter, onions and garlic and cook until the onions have softened.
- Add the capers and wine then cook until the the wine has reduced by at least half.
- Add the mushrooms and cook for up to a minute.
- Add the milk and cream cheese and mix everything together in a sauce. Taste and season if necessary.
- Drain the macaroni and even if it is still wet, add it to the sauce with the thyme. Stir and cook as the macaroni sucks up the sauce.
- Serve your mushroom macaroni with freshly grated Parmesan cheese and drizzle with a little truffle oil.