A mix of sautéed mushrooms add a meaty texture and earthy flavour to this vegetarian macaroni and cheese.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| butter | 30 mL | 2 tbsp |
| olive oil | 30 mL | 2 tbsp |
| sliced mixed mushrooms | 500 g | 1 lb |
| sliced onions | 375 mL | 1 1/2 cups |
| minced garlic | 15 mL | 1 tbsp |
| salt and pepper each | 2 mL | 1/2 tsp |
| dry white wine | 185 mL | 3/4 cup |
Campbell’s Macaroni and Cheese, thawed
1
pouch (1,81 kg)
1
pouch (4 lb)
|
||
| baby spinach | 1 1/2 L | 6 cups |
| loosely packed baby arugula | 375 mL | 1 1/2 cups |
| grated Parmesan cheese | 185 mL | 3/4 cup |
| finely chopped fresh chives | 30 mL | 2 tbsp |
| Instructions |
| 1. Heat butter and oil in large rondeau or skillet set over medium-high heat; sauté mushrooms, onions, garlic, salt and pepper for 8 to 10 minutes or until golden and tender. Add wine; cook for 2 to 3 minutes or until most of the liquid has evaporated. Let cool completely and refrigerate for up 4 hours in advance of service.
2. Stir together Campbell’s Macaroni and Cheese, and sautéed mushroom mixture. Reheat according to package directions. Stir in spinach. Hold for Service. |
Recipe Tip
- Serve 1 1/3 cups (325 mL/10.6 oz) portion per serving in bowls. Sprinkle with 2 tbsp (30 mL/0.2 oz) baby arugula, 1 tbsp (15 mL) Parmesan cheese and 1/2 tsp (2 mL/0.1 oz) finely chopped fresh chives.
