Chanterelles are amazing for more than their melt-in-your-mouth golden velvety texture; they are also among the richest sources of vitamin D known.
- 1 shot olive oil
- 2 lb elbow macaroni (or another kind of pasta)
- ½ lb butter
- 4 oz flour
- 1 quart half-and-half
- 3 lb shredded smoked Gouda cheese
- 2 lb of chanterelle mushrooms that have been sautéed in garlic and butter
- Salt to taste
- Ground black pepper to taste
- Bring a large pot of salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and set aside.
- In another saucepan over medium heat, melt the butter, and stir in the flour.
- Add half-and-half and milk and stir often until the sauce mixture reaches 140 degrees.
- Stir in the cheese until sauce becomes smooth.
- Add macaroni and stir until fully coated with the sauce.
- Add chanterelles and stir.