Creamy Mushroom Macaroni Recipes

CREAMY MUSHROOM MACARONI

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.

CREAMY MUSHROOM SPAGHETTI

Steps:

• Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
• Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
• Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
• While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
• Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.

CREAMY MUSHROOM PASTA

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

MARSALA AND MUSHROOM PASTA BAKE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

CREAMY LEMON-MUSHROOM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
• Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
• Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
• Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.