Wild Mushroom Mac N Cheese Recipes

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WILD MUSHROOM MACARONI AND CHEESE



Wild Mushroom Macaroni and Cheese image

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

1 ounce dried porcini mushrooms
1 cup boiling water
2 medium leeks, chopped (white and pale green parts only)
2 tablespoons unsalted butter
1 1/2 cups fresh shiitake mushroom caps, sliced
2 cups fresh cremini mushrooms, sliced
1/2 cup fresh portabella mushroom cap, diced
2/3 cup dry white wine
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups elbow macaroni (uncooked)
3 cups whole milk
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
5 cups sharp cheddar cheese, coarsely grated, divided

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



Mushroom Mac and Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 20

1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt
1 pound penne pasta
3 tablespoons olive oil
10 ounces assorted mushrooms, such as cremini, oyster, trumpet or buttons, sliced or torn into bite-size pieces (about 4 cups sliced)
2 teaspoons fresh thyme leaves, chopped
1 large or 2 small shallots, minced
1 teaspoon white truffle oil
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups whole milk, at room temperature
1 1/2 cups shredded gruyere (about 5 ounces)
1 cup shredded Italian fontina (about 4 ounces)
1/2 cup grated Parmesan
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, for drizzling
2 teaspoons white truffle oil, for drizzling

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.

BAKED CHEESY PASTA WITH WILD MUSHROOMS



Baked Cheesy Pasta With Wild Mushrooms image

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

1 pound mixed wild or cultivated mushrooms, such as oyster, maitake and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, plus a few grinds
2 fresh rosemary branches
1/2 pound orecchiette, farfalle or other short pasta
3/4 cup heavy cream
1/2 cup fresh ricotta
5 ounces fontina cheese, grated (1 1/4 cups)
2 ounces Parmesan, grated (1/2 cup)
1 teaspoon finely chopped fresh sage
1 garlic clove, finely grated

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 MACARONI AND CHEESE



Mushroom Macaroni and Cheese image

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

1 1/2 cups elbow macaroni (approx)
3 tablespoons flour
3 tablespoons butter or 3 tablespoons margarine, if you prefer
3 -4 cups grated sharp cheddar cheese, divided (or other , mix & match to taste)
3/4 cup dried mushroom, broken into manageable pieces
1 1/2 cups hot water
1/2 cup sliced fresh mushrooms
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
dried mustard or Worcestershire sauce, as desired
salt & pepper

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

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