MANSFIELD — A Moveable Feast Supper Club is known for its creativity in the kitchen.
Chef Rasul Welch takes classic favorites and adds an inventive twist using local food items.
In the latest Fast Foodie video, Welch prepares macaroni and cheese with morel mushrooms, fiddlehead ferns and garlic mustard.
Here’s the recipe:
Boil one pound creste di gallo pasta from Ohio City Pasta in two quarts of water for two minutes.
Cook one strip of bacon (sliced) from Wilging Meats with two tablespoons butter. Add one cup fiddlehead ferns. Remove from heat.
Sautee 10 morel mushrooms. Add one cup mushroom stock. Add one teaspoon of smoked paprika and one teaspoon of black pepper.
Mix together one teaspoon cornstarch with one cup buttermilk. Whisk into mushroom stock mixture and boil. Reduce until sauce coats spoon. Add pasta and thin with pasta water.
Stir in one cup of Pearl Valley cheddar cheese and 1/4 cup Kokoborrego Owl Creek cheese (sheep milk cheese), shredded with microplane.
Add two tablespoons of finely chopped garlic mustard leaves to mac and cheese.
Remove from heat and top with bacon, fiddlehead ferns and garlic mustard blossoms.
Run by Susan Vander Maas, operations coordinator, and Chef Rasul Welch, A Moveable Feast Supper Club offers unique dining experiences at different local venues.
A Moveable Feast’s dinners feature multiple courses with dishes that use locally-sourced food items.
To keep up-to-date with all of A Moveable Feast’s latest happenings, visit its website or Facebook page.
