One of the highlights of our visit to Laguna Beach, California was a sunset dinner at the The Beachcomber Cafe. The cafe is located across the Pacific Coast Highway from Crystal Cove State Park and offers vintage 50s-inspired beachy California cuisine with spectacular oceanside view. Everything we ate was incredible but we really oohed and aahed over the Beachcomber’s Spinach Truffle Mac. We had never really experienced anything quite like it. Since the chef was kind enough to share recipe with us, we thought we’d share it with you. Enjoy!!
Spinach Truffle Mac
Yield – 1 Serving
Ingredients
- ½ oz – White Truffle Oil
- ½ oz – Black Truffle Shavings
- 1oz – Baby Spinach
- 4oz – Manufacturing Cream
- 2oz – Unsalted Butter
- 2oz – White Button Mushroom (sliced)
- 1oz – Wild Mushroom mix (Chanterelle, King, Enoki, Oyster, Black Trumpet)
- 3oz – Smoked Gouda (shredded)
- 2oz – Peccorino/Parmesan Cheese (grated)
- 3T – Panko/Cheese Bread Crumbs (1T Parmesan/2T Panko)
- 8oz – Cavatappi Pasta (cooked)
- TT Salt & White Pepper
Production
- In a medium sauté pan, heat 1oz butter until melted and bubbling.
- Add button mushrooms and sauté for about 2 to 3 minutes.
- Add spinach and sauté for another minute.
- Add manufacturing cream, cheeses, truffle oil and shavings and continue to cook until sauce starts to thicken.
- Toss in pasta and heat through or until sauce becomes very thick and creamy.
- Taste and add seasoning if needed.
- In a separate small sauté pan heat over medium high, add 1oz butter and sauté wild mushrooms.
Plating
- Pour pasta into bowl
- On top of pasta, sprinkle with Panko/Cheese bread crumbs.
- Place under broiler until breadcrumbs start to brown.
- Remove from broiler and top with sautéed wild mushrooms and sprig of parsley for garnish.
As a bonus, we enjoyed one of the most spectacular sunsets we’ve ever witnessed whine dining at the Beachcomber Cafe.
