Lion’s Mane “Lobster” Macaroni and Cheese
Fiddlehead Knob Farm in LeRoy, MN is a 10 acre oasis for forest farming and nature strolls. With a 60 panel solar installation, their mushrooms thrive thanks to the energy of the sun. Find their mushrooms at the Decorah, IA and Rochester, MN farmers markets. Order dried mushrooms and home grow kits at www.fiddleheadknob.com.The combination of Old Bay Seasoning, butter, and lemon juice brings out the light seafood taste of the lion’s mane, and its texture makes for a great lobster substitute in this creamy homemade lobster mac & cheese dish!
Ingredients
Lion’s Mane “Lobster”:
- 1/2 lb. lion’s mane shredded
- 3 tbs. butter melted
- 1 tablespoon lemon juice
- 2 tsp. Old Bay Seasoning
- Chives green onions, parmesan, or microgreens for garnish (optional)
Noodles & Sauce:
- 1 box of elbow shell, or bow tie noodles
- 3 tbs. salted butter
- 3 tbs. flour
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tbs. dijon mustard optional
- 1 cup whole milk
- 1/4 cup sour cream or greek yogurt
- 2 cups shredded cheddar cheese we like white cheddar with this recipe!
Instructions
- Prepare the lion’s mane “lobster”: In a medium bowl, mix together lion’s mane, lemon juice, and Old Bay Seasoning until evenly coated. Pour in melted butter and mix well. Set aside to marinade while you prepare noodles & cheese.
- Cook noodles: Boil & cook noodles according to directions on the box while your lion’s mane is marinading.
- Prepare cheese sauce: As your noodles are cooking, create your roux (sauce base) by heating butter over medium-low heat in a medium sauce pan. Once melted, whisk in your flour, salt, garlic powder, and paprika. Whisk and cook until mixture is smooth and begins to lightly brown, keep a close eye as this happens quickly. Next, whisk in milk, sour cream, and optional mustard - continue to quickly whisk until the sauce thickens and turns smooth. Don’t let it boil! Once mixture begins to thicken & smooth, reduce heat to low and slowly add cheese. Whisk until cheese is melted and mixture is smooth. Give a quick taste and make any adjustments as you see fit. Depending on how thick or thin you like your cheese sauce, you can add more milk. Keep in mind the sauce will thicken as it cools!
- Cook mushrooms: Transfer your mushrooms to a cast iron skillet (or a tin foil grill packet if you choose to cook over the grill - we’ve done this on our flat top grill with great success!) and cook over medium-high heat until golden brown. Stir occasionally and adjust seasonings to taste. We love a heavy hand of Old Bay/lemon/butter with this recipe!
- Assemble & Serve: Drain noodles once ready and combine with cheese sauce - mix until everything is evenly coated. Top with your lion’s mane “lobster” and garnish as desired. Serve immediately and enjoy!
Notes
