Ingredients:

• 6 tbsp (90 mL) unsalted butter
• 3 tbsp (45 mL) white truffle oil
• 1 onion, finely sliced
• 1/2 cup (125 mL) all-purpose flour
• 2 1/2 cups (625 mL) 2% milk
• 2 tsp (10 mL) fresh lemon juice
• 1 tsp (5 mL) kosher salt
• A pinch of grated nutmeg
• 2 cups (500 mL) grated Sylvan Star Smoked Mild Gouda
• 1 pound (450 g) farfalle (bow tie) pasta (Catelli, Primo or Italipasta)

Mushroom Ragout:

1. Gouda mornay sauce: In a medium saucepan, heat butter and oil over medium heat; saute onion for 3 minutes or until translucent. Sprinkle with flour; saute for 3 minutes or until golden brown. Gradually stir in the milk and lemon juice; stir well. Reduce heat to low, season with salt and nutmeg; simmer 10 minutes or until thickened. Remove from heat; stir in Gouda until melted. Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
2. Mushroom ragout: In a large skillet, heat the garlic and garlic oil over high heat, add the shallots; saute for 2 minutes or until tender. Add mushrooms, saute until lightly browned, about 5 minutes. Add wine, cook, stirring, and scrape slightly, for 2 minutes or until reduced. Stir in the thyme leaves and pepper. Remove from heat; Stir in arugula until slightly wilted. To serve, add pasta to the mornay Gouda sauce; toss to coat. Divide pasta between shallow serving bowls and sprinkle with mushroom ragout. Sprinkle with chives and parsley; drizzle with truffle oil.
3. Note: To make the garlic confit and garlic oil: In a small saucepan, over low heat, simmer the peeled garlic cloves in the olive oil until the garlic is tender, about 40 minutes. Store covered in the refrigerator for up to one week.
4. Use any combination of wild mushrooms to equal a total of 1 lb (450 g).