Instructions: Preheat the oven to 375 degrees. Cook the pasta according to the directions on the package. In a large pan or skillet, heat the oil and sauté onions till clear. Add garlic and cook for 1 minute or less (do not burn it). Add mushrooms and combine very well with the onion/garlic mixture.
Cook for about 3 minutes. Add fresh herbs, brandy and chicken broth. Cook a little more until all the liquid is all evaporated. In a separate pan add butter and flour. Mix well and cook for 2 minutes until it gets a paste-like consistency. Slowly add the milk and keep mixing, adding more milk until it’s gone. Season with salt & pepper. Add the cheese and mix well.
Putting it together: Add the mushroom mixture into the cream cheese mixture. Combine very well. Add this mixture to your cooked pasta and make sure all pasta is coated with the mixture. Place pasta into a baking dish, top with bread crumbs and parsley. Bake until the dish is hot and the crumbs are golden brown ( about 10-12 minutes). Drizzle some truffle oil on top before serving. Hope you enjoy it as much all my customers and friends do. They go crazy for it!!!
Total time: 1 hour
1 pound cooked fusilli or farfalle pasta (your choice )
2 tablespoons olive oil
3 cups sliced wild mushrooms (fresh or dried) If using dried, pre-soak them in hot water for 15 minutes
1 tablespoon diced shallots or onions
2 teaspoons crushed garlic
1 tablespoon chopped fresh herbs( thyme, sage) or 1/2 tablespoon dried herbs
1/4 cup brandy
1/4cup chicken broth
1/4cup bread crumbs
A handful of chopped parsley
Truffle oil to drizzle on top of the dish
For the cream cheese sauce:
2 tablespoons of good butter
3 tablespoons white flour
2 cups milk ( your choice )
1/2 to 1 cup of grated cheese ( Fontina, Parmesan ,Swiss, mozzarella ) Trader Joe’s has a cheese called Quattro Formaggio which is excellent for this dish .