It felt like a while since we’d had a good mushroom recipe on here, and I’m not sure we’ve ever done a truly tex-mex flavored dish. So why not combine the two?
Mushroom Taco Mac (from The Mushroom Council)
- 4 1/2 cups water
- 1 1/2 cups dried whole grain elbow pasta, enriched (substitute penne or other types of pasta if preferred) (we used small corn shells)
- 1 tablespoon olive oil
- 8 ounces white button mushrooms, sliced or quartered
- 4 teaspoons taco seasoning mix, low sodium (if available) (We used a homemade mix)
- 1/2 cup prepared salsa (ours was mild because I’m a wuss, but use what you like)
- 1 cup reduced fat cheddar cheese, shredded (ours was full-fat, because that’s how we roll at the Casa de Mac)
Add water to pot and bring to a boil. Add pasta, cook uncovered for 10-13 minutes, or until pasta has reached desired firmness.
While pasta is cooking, heat a sauté pan on medium, add oil and swirl to coat the bottom of pan. Add mushrooms and 2 teaspoons taco seasoning mix, sauté 5 minutes.
When pasta is done, drain water and return to pot. Heat on low while stirring in salsa, mushrooms and remaining 2 teaspoons taco seasoning mix for 2 minutes or less.
Divide into four portions, top each with 1/4 cup of shredded cheese. We just mushed the cheese in here, then divided things up.
Very filling without feeling too heavy. Felt almost more like a casserole that just happened to have cheese and noodles rather than a mac itself. Flavors blended well. Not too spicy. A solid choice overall.
Loverman and I served this to two guests, both of whom like Tex Mex and one of whom is a vegetarian. I was received well by both our guests. I think I’ll had a Tex-Mex tag in addition to faux-ethnic.
- 8oz elbow macaroni (I used corn)
- 8oz plain goat cheese
- 1 1/2 teaspoons za’atar seasoning