Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"Nature alone is antique, and the oldest art a mushroom." -Thomas Carlyle, Sartor Resartus

The refrigerator light goes on...

The combination of the sautéed fresh mushrooms and wild mushroom powder makes for an intense umami flavor. That rich savory flavor goes great with the rich creaminess of the cheese sauce and pasta for a perfect Mac & Cheese.

Dried mushrooms can be expensive, but since you need so little for great flavor, they can be reasonably priced, almost cheap. Dried portobello mushrooms or shiitaki mushrooms are generally cheaper than dried porcini or other type of dried mushroom. It does not take much of a powdered mushroom to bring a lot of flavor to the table.

As an alternative to powdering the mushrooms you can reconstitute them in about 1/2 cup of boiling water. Let the water steep for a full 15 minutes, and then strain the liquid into a bowl. Finely dice the reconstituted mushrooms and add them along with the mushroom liquid at the last step.



Creamy Mushroom Mac and Cheese

Servings: 2 | Serving size: 2 ounces pasta with mushrooms and sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied, and leftovers are good. Reheat gently after adding 1 Tbsp. of 2% milk per serving.

Creamy Mushroom Mac and Cheese


4 quarts water
4 ounces whole wheat or gluten free penne pasta
1/4 ounce dried mushrooms (portobello, shiitake, or porcini)(ground into powder)
2 tsp. olive oil
1 small onion (diced)
8 ounces crimini mushrooms (thinly sliced)
1 large egg
1/4 cup 2 % milk
3 ounces reduced-fat cheddar cheese (grated)
1/8 tsp. salt
fresh ground black pepper to taste

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta to the boiling water and cook until done (about 15 minutes). Do not overcook: the pasta should be cooked to just al dente.

Place the mushrooms in a blender and process until powdered.

Place a skillet over high heat.

Add the olive oil and swirl to coat the pan.

Add the onions and cook for about 7 minutes. Stir frequently.

Add the mushrooms and cook for another 10 minutes. Stir frequently.

While the pasta and mushrooms are cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth.

Add the cheddar cheese and salt. Whisk.

When the pasta is done, drain well and add the pasta to the saucepan with the cheese.

Add the onions and mushrooms to the pan.

Place the saucepan over medium heat.

Stir well until the cheese is completely melted and creamy. Don't let the mixture boil.

When the sauce is very thick, remove from the heat.

Add fresh ground black pepper to taste, stir, and serve immediately.

Nutrition Facts

Serving size: 2 ounces pasta with mushrooms and sauce

Servings: 2

Amount Per Serving

Calories 473 Calories from Fat 153
% Daily Value
Total Fat 17g 22%
    Saturated Fat 7g 35%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 128mg 43%
Sodium 477mg 21%
Total Carbohydrates 55g 20%
    Dietary Fiber 7g 24%
    Sugars 6g
Protein 27g
Vitamin A 7% Vitamin C 3%
Calcium 11% Iron 3%
Vitamin K 4mcg Potassium 710mg
Magnesium 44mg