Adding sauteed MYCOPIA mushrooms to this classic retro casserole boosts the flavor and the nutrition.
4 c. cooked elbow macaroni (about 8 oz. dry)
1 Tb. olive oil
8 oz. (or more!) single variety or mixed MYCOPIA mushrooms
4 Tb. butter
4 Tb. all-purpose flour
1 tsp. salt
2 c. milk
1 c. shredded mild cheddar cheese
1 c. shredded mozzarella cheese
1/4 c. fresh breadcrumbs
Preheat oven to 350°F. Cook pasta al dente according to package directions.
Separate mushrooms into single stems and cut into bite-sized pieces. Sauté mushrooms in olive oil. Set aside.
Melt butter in a large saucepan and stir in flour. Cook for a minute or two. Do not brown flour. Stir in salt and whisk in cold milk. Bring to a low boil over medium-high heat, whisking at first to prevent lumps, then simmer for about five minutes. Remove from heat, stir in cheeses. Add sauce to mushrooms and pasta. Transfer to three-quart baking dish. Sprinkle with breadcrumbs. Bake for 30 minutes at 350 degrees.
Easy, fast, delicious. More healthful than a regular meatloaf. Low-fat mushrooms substitute for some of the meat, and for all of the high-carb bread crumbs. Beef adds flavor. Turkey reduces overall fat. Mushrooms keep it light while adding flavor. Our friends at the Mushroom Council call this “swapability.” Serves 4 with leftovers. (maybe!)
1 lb. lean ground beef
1 lb. ground turkey breast
1 lb. MYCOPIA mushrooms, mixed, or single variety.
1 small onion – about 3/4 cup, rough chopped
¼ cup ketchup
2 eggs, beaten – optional
1 teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon black pepper
Add the onion first to the bowl of your processor, then the mushrooms. Pulse until the size of lentils, not mushy. Adding the eggs, seasoning and ketchup at this stage helps to keep the mushrooms moving in the workbowl and distributes the seasonings evenly. Eggs are optional, but the loaf holds together better with them. Combine the meats and mushroom mixture by hand. Shape into an oblong loaf in a roasting pan. Bake at 350 degrees for about 35-45 minutes. Thicker shapes take longer than flat ones. Internal temperature should be 165 degrees when done. Allow to set at least ten minutes before slicing.
1 ½ pounds of tilapia
8 ounces Nebrodini Bianco, sliced
¼ cup sweet yellow onion, diced
4 Tablespoons extra virgin olive oil
½ cup fresh tomato, diced
¼ cup Pernod or other anise flavored liqueur
¼ cup dry white wine
3 Tablespoons Meyer lemon juice
Smaller mushrooms may be sliced lengthwise, larger ones may need to be cut in half and then sliced. Sauté Nebrodini Bianco™ and onions in olive oil over medium-low heat until mushrooms are almost cooked through, stirring frequently. Add diced tomato and cook three minutes more. Add Pernod and wine and simmer until liquid is reduced by half. Finish with meyer lemon juice and season to taste with salt and pepper. If Meyer lemon is not available, substitute 2 Tablespoons lemon juice and 1 Tablespoon of fresh orange juice. You can also eliminate the citrus and add 1/3 cup of heavy cream and some minced tarragon. The two preparations (citrus or cream) are distinctly different, and both are delicious. Keep mushrooms warm while cooking the fish.
Lightly salt and pepper the tilapia fillets. Brush top with olive oil and broil until the thickest part of the fish will flake with a fork. 8-12 minutes. Cooking time will vary depending on your broiler. This preparation is also excellent with true cod and petrale sole.
Reserve a few large slices of mushroom as garnish. Top the fish with the tomato and mushroom mixture. Fan slices of the reserved mushrooms on top of each serving.
Specialty Mushroom and Parsnip Hash
Here’s a side dish for breakfast that won’t add to your waistline. Parsnips have 40% fewer calories than potatoes and a much lower glycemic load. Specialty organic mushrooms from MYCOPIA add savory flavor so you can skip the bacon or sausage too.
2 Tablespoons olive oil
1 small onion diced finely (about ½ cup)
12 ounces diced MYCOPIA mushrooms, Maitake Frondosa, Heirloom Shiitake, Velvet Pioppini or Trumpet Royale (about two cups)
3/4 pound parsnip, grated (about two cups)
1 ½ teaspoons fresh sage or ½ teaspoon dried
2 teaspoons fresh thyme or ½ teaspoon dried
3 Tablespoons fresh parsley (do not substitute dried, it’s just not worth it)
¾ teaspoon salt
¼ teaspoon black pepper
1 Tablespoon Paprika (Hungarian is preferred)
Best done in a cast iron or heavy stainless skillet. You really want to scrape the hash up from the bottom which is not so kind to non-stick surfaces.
Sauté the onions in the olive oil until they become translucent, then add the mushrooms and cook, stirring often until the mushrooms begin to brown a little. Then add the grated parsnip, herbs and spices. Stir, add a few tablespoons of water and cover with a lid. Allow to steam for five minutes, then stir again and leave the lid off while the hash continues to cook. Scrape bottom of pan with a spatula to bring up the browned bits. Parsnips should be fully cooked in just a few more minutes. While you’re tasting to see if they are done, you can also decide if you want to add a little more seasonings.