Roasted oyster mushroom mac & cheese
- 300 g sliced oyster mushrooms
- 200–300 g fusilli or macaroni
- 2 tablespoons butter
- 2–3 tablespoons flour
- 300 ml milk
- salt and pepper
- 150–200 g grated cheese (mixture of cheddar, Emmental, parmesan)
- olive oil
Cook and drain the pasta.
To make the bechamel sauce, melt the butter, then stir in the flour and cook briefly. Slowly add the milk, stirring constantly to prevent lumps from forming. Once the sauce has thickened, season with salt, pepper, and nutmeg, then finally stir in the grated cheeses.
Stir the cooked pasta into the bechamel sauce and place in an ovenproof dish. Bake in a preheated oven at 180°C for approximately 15 minutes.
Meanwhile, slice the oyster mushrooms and fry to a crisp-like texture in a little oil, adding salt and pepper to taste.
Sprinkle the mushroom crisps over the top of the baked pasta and serve immediately.