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Mushroom and taleggio macaroni cheese
  • 20g dried mixed forest mushrooms
  • 2/3 cup boiling water
  • 375g orecchiette (or other short pasta)
  • 65g butter
  • 2 tablespoons plain flour
  • 1 cup milk
  • 200g brown mushrooms, chopped
  • 2 teaspoons fresh thyme leaves, plus extra to serve
  • 150g taleggio, diced (see Note)
  • 50g stale sourdough bread, finely chopped
  • 3 teaspoons extra-virgin olive oil
  • Mixed leaves, to serve