Roast Carrots, Leeks and Parsley with Champignon Sauce
1 Tb olive oil
2 Tb butter
½ lb. shiitake mushrooms, stems chopped finely, heads chopped coarsely
3 small leeks, sliced finely
5 cloves garlic, crushed
6 sprigs thyme, stems removed
½ c parsley, chopped, reserving a few whole leaves for garnish
2 Tb flour
½ c milk
1 c heavy whipping cream
½ c Monterey jack cheese, grated
1 c chicken stock
2 oz pecorino romano, finely grated
8-9 oz. pappardelle noodles
Preheat oven to 375°F. Coat carrots in olive oil and cook, covered for 35 minutes. Remove cover and cook for 30-40 more minutes, or until lightly browned. Remove from oven and let cool, then chop up finely.
Heat 1 tablespoon butter over medium heat. Add mushroom stem butts, and cook for 1 minute. Add mushroom heads, leeks and garlic, stirring occasionally for 8 minutes. If pan sticks, add a splash of vermouth to deglaze. Stir in thyme, then pour in vermouth and drop flame to very low, scrape up any fond (sticky brown stuff) from the bottom of the pan. Pour contents into a bowl after a few minutes when the alcohol is cooked off.
You might want to cook the pasta at the same time if you haven’t already. Heat 1 tablespoon butter until melted over a medium low heat. Gradually add 2 tablespoons of flour, whisking constantly, about 2 to 3 minutes. Slowly pour in milk, and keep whisking for about 5 minutes more, but lower flame if it starts to boil. Add mushroom and leak sauce, carrots and jack cheese. Stir until jack is melted. Add whipping cream, chicken stock, romano cheese and parsley.
Pour sauce over noodles, top with parsley to garnish and indulge.