EatinEatOut : Spring 2013
WWW.EATINEATOUT.CA 75 1. Preheat the oven to 375ºF. 2. Place the mushrooms in a medium baking dish, drizzle with the olive oil, sprinkle the thyme over top, and season with salt and pepper. Roast for 25 to 30 minutes, until the mushrooms are lightly browned. Reserve both mushrooms and liquid in the baking dish. 3. In large saucepan, melt butter over medium heat. Add the flour gradually, whisking into but- ter. Continue whisking the roux until it is a light caramel color, five to seven minutes. 4. Gradually pour in the warmed milk, whisking continuously to keep the roux from clumping. Cook, contantly whisking, for 10 to 12 minutes, until the sauce has thickened. 5. Pour in the grated cheese, whisking until cheese has melted, add chipotle salsa, and stir well to get all that smoky chipotle heat distrib- uted throughout the sauce. 6. Add the mushrooms and their accumulated cooking liquid, bacon and penne, stir well, and season as you like with salt and pepper. Serve it all forth topped with breadcrumbs toasted in butter (melt the butter in a small saucepan, then toast the panko crumbs until they're golden brown) and a smattering of green onions. There you have it all: spice, cheese sauce, pasta, and crunch, and heck, even a little something green. Comfort food, indeed.