Mac’n’Mushrooms’n’Cheese (for Big Kids and Little Kids)

Gourmet Mushroom Group


  • 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


  1. Preheat oven to 350°F. Cook pasta al dente according to package directions.
  2. Separate mushrooms into single stems and cut into bite-sized pieces. Sauté mushrooms in olive oil. Set aside.
  3. 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.
  4. Remove from heat, stir in cheeses. Add sauce to mushrooms and pasta. Transfer to three-quart baking dish. Sprinkle with breadcrumbs.
  5. Bake for 30 minutes at 350 degrees.

Mushroom Meatloaf

Gourmet Mushroom Group

Serves 4


  • 1 lb. Mycopia mushrooms, mixed or single variety
  • 1 lb. lean ground beef
  • 1 lb. ground turkey breast
  • 1 small onion – about ¾ c. roughly chopped
  • ¼ c ketchup
  • 2 eggs, beaten – optional
  • 1 tsp. dried thyme
  • ¾ tsp. salt
  • ¼ tsp. black pepper


  1. Add the onion followed by the mushrooms into your food processor. Pulse until the size of lentils, but not mushy. Add the eggs, seasoning and ketchup. Eggs are optional, but the loaf holds together better with them.
  2. Combine the meats and mushroom mixture by hand. Shape into an oblong loaf in a roasting pan.
  3. 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.

Side Note

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.”