Macaroni with Garona Sauce (ماکارونی با سس گارونا)

• 350 gDried elbow macaroni (or short pasta shapes)
• 12 gKosher salt (for pasta water)
• 15 mlOlive oil (to prevent sticking after draining)
• 250 gButton mushrooms (wiped clean and thinly sliced)
• 120 gYellow onion (finely diced)
• 60 gGreen garlic (white and pale-green parts, finely sliced)
• 20 gUnsalted butter (for sautéing)
• 2 gBlack pepper (freshly ground, divided)
• 4 gFine sea salt (for sautéing mushrooms)
• 120 mlHeavy cream (chilled)
• 120 gMayonnaise (full-fat for best texture)
• 180 gMast-o-Musir (strained yogurt with shallot) (well-stirred)
• 30 gFresh parsley leaves (finely chopped)
• 20 gFresh cilantro leaves (finely chopped)
• 20 gCelery leaves (finely chopped, plus extra for garnish)
• 30 mlFresh lemon juice (about 1 large lemon)
• 5 gDijon mustard (optional, helps emulsify and brighten)

Instructions

1. 1

   Bring 3.5 liters of water to a rolling boil in a large pot. Add 12 g kosher salt, then add 350 g macaroni. Cook until just al dente, 7–9 minutes (taste: the center should be barely firm). Reserve 120 ml pasta water, then drain and rinse under cold water for 30–45 seconds to stop cooking.

2. 2

   Shake the drained pasta well to remove excess water, then spread it on a tray for 8 minutes to steam-dry. Toss with 15 ml olive oil so the pieces stay separate. This drying step prevents the Garona sauce from thinning and helps the pasta absorb flavor instead of releasing water into the salad.

3. 3

   Heat a large skillet over medium-high for 2 minutes. Add 20 g butter; once foaming, add 120 g diced onion and cook 4 minutes until translucent. Add 60 g sliced green garlic and cook 60–90 seconds until fragrant. Add 250 g sliced mushrooms, 4 g fine salt, and 1 g of the black pepper; sauté 6–8 minutes until browned and moisture evaporates.

4. 4

   Transfer the mushroom mixture to a plate and cool for 10 minutes, then refrigerate 10 minutes more. Cooling is essential: adding hot mushrooms to the dairy-based Garona sauce can cause the mayonnaise and yogurt to loosen and look oily. The goal is room temperature or cooler before mixing.

5. 5

   Make the Garona sauce in a bowl: whisk 120 ml heavy cream, 120 g mayonnaise, and 180 g Mast-o-Musir until completely smooth, 45–60 seconds. Whisk in 30 ml lemon juice, 5 g Dijon mustard (optional), 5 g fine salt, and the remaining 1 g black pepper. Fold in 30 g parsley, 20 g cilantro, and 20 g chopped celery leaves.

6. 6

   In a large mixing bowl, combine cooled pasta and cooled mushrooms. Pour in the Garona sauce and fold gently for 1–2 minutes until every piece is coated. If the salad looks too thick, loosen with 15–45 ml reserved pasta water, adding 1 tablespoon at a time, until it becomes glossy and velvety without turning runny.

7. 7

   Cover and chill the macaroni for at least 30 minutes (or up to 12 hours) so the herbs perfume the sauce and the green garlic mellows. Before serving, taste and adjust with 5–10 ml extra lemon juice or up to 1 g extra salt if needed. Garnish with additional chopped celery leaves and serve cold.