Mushroom Mac and Cheese
 
 
Yield: 6-8 servings
Ingredients
  • ½ ounce dried shiitake mushrooms
  • 1 cup hot water
  • 1 pound dried medium shell pasta
  • 5 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 10 ounces whole cremini mushrooms, stems removed and chopped
  • ½ teaspoon dried oregano
  • 3 tablespoons flour
  • ¼ cup white wine
  • 2 cups whole milk
  • 2 cups shredded gruyere cheese
  • 1½ cups shredded fontina cheese, divided
  • 1 cup shredded sharp or smoked cheddar cheese
  • 1 tablespoon dijon mustard
  • Salt and pepper
Directions
  1. Submerge the dried mushrooms in the hot water. Let sit for 30 minutes to 1 hour. When they are done, remove them from the water, squeeze them out, then chop and place with the other chopped mushrooms. Make sure to reserve the mushroom stock.
  2. Preheat the oven to 375 degrees F. Lightly spray a 9x13” baking pan with nonstick cooking spray and set aside.
  3. Cook the pasta to al dente according to the box instructions. Drain.
  4. Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat. Sauté the shallot and garlic for 1-2 minutes. Add the chopped cremini and shiitake mushrooms. Add the dried oregano and season with salt and pepper. Sauté until the mushrooms have stopped releasing liquid and are browned. Set aside.
  5. In a large dutch oven or stock pot, melt the remaining 3 tablespoons of butter over medium-low heat. Add the flour and cook for about 3 minutes, whisking constantly. The roux should be slightly darkened. Add the white wine, whisk to combine and let cook for 1 minute. Add the milk and whisk. Once the milk has warmed, add 2 cups shredded gruyere, 1 cup shredded fontina and 1 cup shredded cheddar, whisking after each addition. Once smooth, add 3 tablespoons of the mushroom stock (the water the dried mushrooms were in), the mustard and the cooked mushroom mixture. Stir to combine. Add the cooked pasta and stir to completely coat. Taste and season with salt and pepper as needed.
  6. Pour the mac and cheese into the prepared baking pan. Sprinkle the remaining ½ cup shredded fontina cheese on top. Bake for 20 minutes.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/10/08/mushroom-mac-and-cheese/