Mushrooms appear in my veggie box with somewhat regularity and I always find ways to use them by adding them to pasta sauces, throwing them in stir-fries or curries or cooking them up for breakfast (which is B’s favourite way to eat them!). I rarely make them the star of the dish though, so when I got a large bag full of little button mushrooms in my last veggie box delivery I decided it was time to change all that, and went hunting for a mushroom focused recipe to try out!
I thought about making a big batch of this delicious looking pasta sauce on Oh My Veggies to pop in the freezer, but then I came across a Garlic Mushroom Macaroni Cheese recipe on Amuse Your Bouche and I was sold! Becca always has the most delicious looking recipes and is a great resource for all kinds of vegetarian delights!
I followed the steps for Becca’s original recipe, but made a few changes to the ingredients list, so here goes!
- 300g pasta
- 5tbs butter (divided)
- Small onion
- 4 cloves garlic
- 200g mushrooms
- 1.5 cups spinach leaves
- 2tbs plain flour
- 1 cup almond milk (or dairy milk if you drink it)
- 1 cup grated cheddar
- 1/2 cup panko bread crumbs
- 1/4 cup vegetarian parmesan
- Preheat oven to 200C
- Cook the pasta until al dente then leave aside
- Finely dice the onion and mince the garlic
- Wash or peel the mushrooms and then chop into medium sized pieces
- Heat 2tbs of the butter in a saucepan on medium-low heat and cook the onion, garlic and mushrooms for 8 minutes, stirring occasionally
- Add the spinach and cook until wilted
- Push the mushroom mixture to the side and melt 2tbs butter in the space created
- Add the flour and stir until combined, then slowly add the milk whilst continually stirring
- Add the mushrooms mixture to the milk mixture and stir in the cheddar until melted
- In a separate pan melt the final 1tbs butter and stir through the panko crumbs until they are coated
- Put the pasta in a baking dish and stir through the mushroom sauce
- Sprinkle the top with the buttered panko and the grated parmesan and put in the oven for 20 minutes
It was a hearty and delicious meal, although I think it’s probably one to add to the ‘eat occasionally’ list due to the amount of cheese involved! It reheated really well so would be an excellent option for a meal to make ahead of time, and just pop in the oven before you need to eat it. This could be the turning point for mushrooms and I – no longer will they just be relegated to a filler position in my meals!