Another stop at Mainly Mushrooms and a new mushroom to cook with (and to try to find on our hikes). This time, we bought some Lobster Mushrooms, which are very mild flavoured but can miraculously approximate the delicate flavour of lobster. I debated with myself for longer than I’d care to admit to trying to determine what to cook. Other ideas were “Lobster” Rolls, “Lobster” Newburg, and “Lobster” Soup. In the end, the decision was made at the grocery store when I stumbled upon the Gouda display.
We served our Mac n cheese without a side, as we built the peas and onions right into it…oh, and the mushrooms too…so we figured we didn’t need any additional veggies. All that said, if you’re not looking for a vegetarian meal, adding a little sliced bacon to your pan or crumbled bacon atop your Mac n cheese to finish it off might be really good!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 30 Minutes
Ingredients:
- Pasta of your Choice. We used Orecchiette
- Lobster Mushrooms
- Frozen Peas
- Onion
- Black Pepper
- 3 Tablespoons of Butter
- 2 Tablespoons of All Purpose Flour
- 2 Cups Milk
- A bunch of Gouda
Method:
- Bring a large pot of water to a boil. As it heats, sprinkle in a little salt, and drizzle in a little olive oil.
- Dice your onion, and set aside.
- Clean your lobster mushrooms (wet paper towel is your best friend for this), and cut off any parts that have darkened a little. If your mushrooms overall aren’t orange and vibrant, don’t use them.
- Dice your mushrooms.
- Melt your butter in a large pot, and add your onions. Cook for a few minutes until they become opaque.
- As your onions cook, pour your pasta into your boiling water, and stir occasionally.
- When your onions are ready, add your diced mushrooms, and sauté for another 5 minutes or so.
- Sprinkle in your black pepper, and add your peas to the mushroom pot, and sauté until they finish defrosting.
- Sprinkle your flour into your mushroom pot, and stir to fully combine.
- Pour your milk over your mushrooms, and bring to a simmer so your sauce can thicken.
- As your sauce thickens, dice your Gouda. Then, add it to your mushroom pot, and stir it in as it melts.
- When your pasta’s ready, drain the water, and pour it into your mushroom pot.
- Stir to combine and coat everything in your cheesy goodness!
- Plate, devour, and enjoy!
