Mushroom Mac And Cheese Recipes

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.

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, cut portobello mushroom in half, then cut each half into 1/4-inch-thick slices. Heat oil in large skillet on medium heat. Add portobello mushrooms and all remaining ingredients; stir. Cook 5 to 6 min. or until mushrooms are tender and lightly browned, stirring occasionally.
• Serve prepared Dinner topped with mushrooms.

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.

Steps:

• Preheat the oven to 375 degrees.
• 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.

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.

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.

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.
• Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.
• Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.

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.

Steps:

• In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired. , Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes or until heated through and cheese is melted.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.

Steps:

• Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
• Add mushrooms to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the thyme, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.