A mix of sautéed mushrooms add a meaty texture and earthy flavour to this vegetarian macaroni and cheese.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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|
|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.
- 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.