WILD MUSHROOM MACARONI AND CHEESE
Make and share this Wild Mushroom Macaroni and Cheese recipe from Food.com.
Provided by Little Suzy Homemak
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the Mushrooms: Soak porcini in boiling-hot water, stirring occasionally, until softened, about 15 minutes.
- Meanwhile, wash leeks.
- Strain porcini through a paper towel lined sieve into a bowl, reserving liquid. Squeeze liquid from mushrooms into sieve, then rinse mushrooms well to remove any grit and chop.
- Cook leeks in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until tender, about 8-10 minutes. Increase heat to high, then add all the mushrooms, reserved soaking liquid, and wine and boil, stirring occasionally, until mushrooms are softened, about 5 minutes.
- Strain through a clean sieve into a liquid measuring cup, pressing hard on and reserving mushrooms.
- Return liquid to skillet and boil it until it is reduced to 1/3 cup, about 5 minutes. Add cream and boil over medium-high heat, stirring occasionally until thickened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper, and boil, stirring, 1 minute. Transfer to a 3-quart shallow baking dish.
- To make the macaroni: Preheat oven to 400 degrees with rack in the middle.
- Cook macaroni in pasta pot of boiling salted water until al dente. Drain and rinse with cold water to stop cooking, then drain again.
- Meanwhile, heat milk in a small heavy saucepan over medium-low heat until hot.
- Melt butter in a heavy medium pot over medium-low heat, then whisk in flour and cook, whisking, 3 minutes.
- Whisk in hot milk, Worcestershire sauce, mustard and 1/4 teaspoon pepper and boil over medium heat, whisking constantly, 2 minutes, then whisk in 3 cups cheese until melted.
- Remove from heat and stir in macaroni and 1 1/2 cups cheese. Spread over mushrooms.
- Sprinkle evenly with remaining 1/2 cup cheese. Bake until golden, about 30 minutes.
Nutrition Facts : Calories 678.8, Fat 45.3, SaturatedFat 28.1, Cholesterol 143.2, Sodium 649.1, Carbohydrate 39.8, Fiber 2.5, Sugar 8.8, Protein 26.4
MUSHROOM MAC AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
- For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
- While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
- Preheat the broiler to high.
- Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
- Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
- Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.
MAC AND CHEESE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
- Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
- Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
- Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
- Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
MUSHROOM-SWISS MAC & CHEESE
Portobello mushrooms and three kinds of cheese give an upscale spin to a classic casserole. To make this more of an entree, I add 2 cups of cubed cooked chicken.-Dawn Moore, Warren, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside., For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon., Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9-in. baking dish., Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 750 calories, Fat 47g fat (28g saturated fat), Cholesterol 143mg cholesterol, Sodium 808mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
MUSHROOM MACARONI AND CHEESE
This a little lighter Mac & Cheese that I invented one day when I was a little short of cheese but very much wanted the comfort food experience. It turned into a huge hit. I am estimating amounts because I have no measures so far. Comments will be welcomed. Feel free to substitute types of cheese, mushrooms or stock to your taste.
Provided by Grandma Beverly
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak dried mushrooms in hot water for about 15 minutes. Once mushrooms are reconstituted squeeze out liquid & reserve both mushrooms & liquid.
- Melt butter over low heat and add flour. Cook gently for 3 or 4 minutes. Whisk in mushroom liquid and sufficient stock to form a medium thick sauce. Add 1/2 the grated cheese & whisk until smooth.
- Cook macaroni in salted boiling water until just less than 'al dente'.
- Grease (or spray coat) an 8x8 baking dish. Layer Macaroni, cheese & mushroom sauce & remaining grated cheese in at least 2 layers. You may add more cheese or breadcrumbs, etc. on top.
- Bake at 350 approx 30 minutes, until sauce is bubbling and any topping is browned.
Nutrition Facts : Calories 587.2, Fat 37.4, SaturatedFat 23.5, Cholesterol 111.9, Sodium 607.9, Carbohydrate 35.2, Fiber 1.5, Sugar 1.7, Protein 27.2
MACARONI CHEESE WITH MUSHROOMS
A lighter dish than the original, simple to make and very cheap, perfect for students.
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
- Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.
Nutrition Facts : Calories 619 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.3 milligram of sodium
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