This creamy mac and cheese swaps traditional lobster for tender lion’s mane mushrooms. Sautéed to golden perfection, the lion’s mane mimics the rich, buttery bite of lobster, pairing deliciously with a velvety four-cheese sauce and finished in the smoker for rich, smoky flavor. It’s a decadent, meat-free take on lobster mac that delivers all the indulgence with a fresh, mushroom-forward twist.
Smoky Lion’s Mane “Lobster” Mac & Cheese
This decadent, meat-free take on lobster mac delivers all the indulgence with a fresh, mushroom-forward twist.
This decadent, meat-free take on lobster mac delivers all the indulgence with a fresh, mushroom-forward twist.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
8 servings
Ingredients
- 1 ounce of dried Lion’s Mane mushrooms, or 8 ounces of fresh
- 2 Tablespoons butter
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1/4 cup dry white wine
- 2 cups heavy cream
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces colby jack cheese, shredded
- 8 ounces mozzarella cheese, shredded
- 8 ounces gruyère cheese, shredded
- 1 pound elbow macaroni (or pasta of choice)
- Salt & pepper, to taste
Instructions
- Cook pasta according to package directions; drain and set aside.
- Cover the dried mushrooms with water and soak for 15 minutes to reconstitute.
- In a large skillet, melt 2 Tablespoons butter. Add mushrooms and sauté until golden. Add shallots, garlic and thyme; cook until softened.
- Deglaze with white wine and let simmer until reduced. Stir in heavy cream.
- Gradually whisk in cheddar, colby jack, mozzarella and gruyère until melted and smooth. Season with salt and pepper.
- Toss pasta in the sauce until fully coated. Transfer to a cast-iron skillet or baking dish.
- Top with extra shredded cheese.
- Place dish in smoker at 350°F for 30 minutes, until bubbly and golden.
- Serve hot; garnish with fresh thyme, if desired.