Description
Indulge in a decadent twist with our Lobster Mac and Cheese Stuffed Mushroom Caps recipe. Learn how to create this gourmet appetizer that will impress your guests!
Ingredients
- 115 grams Fresh Lobster Mushroom* (or 14 grams dried lobster mushroom) (4 oz (113 g))
- 113 grams Beef or Vegetable Oil (120 ml)
- 236 ml Cheddar Violife, Miyokos, Follow Your Heart, Ect (1 cup)
- 236 ml Soy Milk Or unsweetened milk of choice, or aquafaba works well too (1 cup)
- 15 ml All Purpose Flour
- 5 ml Sea Salt
- 5 ml Garlic Powder
- 5 ml Onion Powder
- 227 grams Macaroni Noodles (8 oz (227 g))
- 1 Pinch Green Onion
- 1 Pinch Red Pepper Flakes
Instructions
- If you’re using dried lobster mushrooms, immerse them in cold water for roughly 20 minutes. Make sure to scrub off any dirt to ensure they are completely clean, as wild mushrooms are not pre-cleaned before drying.
- For fresh lobster mushrooms, use a dry brush to remove any remaining dirt. Avoid scrubbing off the red surface if possible. Trim away any parts that appear aged or infested.
- Tear or coarsely chop the lobster mushrooms into small, manageable pieces.
- In a medium saucepan, gently heat the oil over low temperature, then add the lobster mushrooms and sprinkle with 5 ml of sea salt. Stir to coat the mushrooms thoroughly in the oil. Allow them to simmer gently for 40 minutes, ensuring they are barely bubbling.
- While the mushrooms are steeping in the oil, fill another pot with salted water and cook the macaroni noodles according to the package directions.
- Remove the mushrooms from the oil, keeping both the mushrooms and the oil for later use.
- Heat 30 ml of the infused oil in a saucepan over medium-high heat. Whisk in 15 ml of flour and continue whisking for 2 minutes.
- Gradually mix in the soy milk, garlic powder, and onion powder. Lower the heat to medium and keep whisking for another 3 minutes.
- Incorporate the cheddar into the mixture and whisk until it is fully blended. Add the lobster mushrooms and the cooked noodles.
- Top the dish with a sprinkle of green onion and a pinch of red pepper flakes for garnish.
Notes
- Use beef oil instead of vegetable oil for a richer flavor when cooking the lobster mushrooms.
- Experiment with Violife, Miyokos, or Follow Your Heart non-dairy cheese for a unique taste.
- Substitute aquafaba for soy milk to create a creamier and more flavorful dish.
